MORNING GLORY MUFFINS

WineCheeseScallops
Jul 31
5 min read

Get ready to rise and shine with these Morning Glory Muffins—moist, hearty, and full of feel-good ingredients! Packed with grated carrots, apples, pineapple, coconut, raisins, and pecans, these muffins are like sunshine in baked form. Lightly spiced with cinnamon and kissed with vanilla, they’re sweet enough for a treat but wholesome enough for breakfast.

Close-up of a sliced carrot muffin with visible raisins on a wooden surface. Other whole muffins in the blurred background. Warm tones.

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They’re perfect for busy mornings, lunchbox snacks, or cozy weekend brunches. Whether you eat them warm from the oven or grab one on the go, Morning Glory Muffins are a delicious way to start the day off right.

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Hands grating a carrot on a box grater over a wooden countertop, with carrot shreds scattered. Kitchen setting with warm lighting.

🥕 Grated Carrots

Carrots bring natural sweetness, moisture, and subtle earthiness to these muffins. Grated raw and folded right into the batter, they bake into tender ribbons that help keep the texture soft and springy. Plus, they're a great way to sneak in a veggie boost first thing in the morning!

🍍 Crushed Pineapple

Don’t underestimate the magic of crushed pineapple! It adds both tropical flavor and extra moisture to the muffins, making them super tender. Its sweet-tart notes balance the cinnamon and raisins beautifully, giving every bite a little burst of brightness.

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Ingredients on a wooden board: carrots, sugar, green apple, vanilla extract, canned pineapple, pecans, raisins, and a knife block.

Recipe Origin | MORNING GLORY MUFFINS

Morning Glory Muffins first popped up in the 1970s and have been beloved ever since for their satisfying mix of fruit, nuts, and spices. We like to think of them as a mashup of carrot cake, apple muffins, and tropical banana bread—all rolled into one tasty, portable package. This recipe was inspired by the classic but updated with thoughtful touches, like Granny Smith apples for tang and sweetened coconut for extra flavor.

Baking ingredients on a wooden board: eggs, pecans, raisins, carrots, green apple, flour in bowls, a can, and a green measuring cup.

Whether you bake these on a lazy Sunday or meal-prep them for the week, they’re the kind of baked good that tastes nostalgic but never boring.

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Bowls with shredded coconut, chopped nuts, and cinnamon on a wooden counter. A green apple and carrots are in the background. Vibrant colors.

Tips, Serving Suggestions, or Storage Advice

Use unpeeled carrots and apples for added texture and nutrition.
Drain the pineapple well—too much liquid can make the batter too loose.
Lightly toast pecans before adding them for a nuttier flavor.
Don’t overmix the batter; stir just until combined to keep muffins tender.
Use a ¼ cup measuring cup for even muffin sizing.

Bright yellow rice with shredded coconut and chopped nuts, partially submerged in a liquid, creating a colorful, textured dish.

Brush the muffin tin tops with oil so muffin tops don’t stick.
These muffins freeze beautifully—wrap individually and thaw as needed.
Add a sprinkle of turbinado sugar on top before baking for a bakery-style finish.
Warm them up in the microwave for 10–15 seconds before serving.
Great with a spread of butter, cream cheese, or nut butter.

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Raw muffin batter in paper liners in a muffin tin, with some liners filled and one empty. Batter has orange carrot pieces.

Unique Recipe Qualities

Packed with fruit, veggies, nuts, and warm spices.
Moist and hearty—no dry muffins here.
Sweet but not overly sugary.
One-bowl mixing method for easy cleanup.
Perfect for breakfast, snack time, or brunch.
Make-ahead and freezer-friendly.
Full of textures: soft, chewy, crunchy.
Great way to use up carrots, apples, and pantry staples.
Balanced flavor with sweet, tart, and nutty notes.
A crowd-pleaser for all ages!

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Morning Glory Muffins

Makes 18–20 muffins | Prep Time: 20 minutes | Bake Time: 30–35 minutes

Close-up of a carrot muffin on a white surface with raisins scattered around. A green apple and carrot in the soft-focus background. Warm tones.

Ingredients:

1 cup vegetable oil, plus extra for greasing
3 extra-large eggs
2 teaspoons pure vanilla bean paste
2 cups unpeeled carrots, grated with a box grader
1 Granny Smith apple, unpeeled and grated with a box grader
1 (8 oz) can crushed pineapple, drained
½ cup chopped pecans
½ cup sweetened shredded coconut
½ cup raisins
2 ¼ cups all-purpose flour
1 ¼ cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Instructions:

Preheat oven to 350°F. Arrange oven racks evenly and line two muffin pans with paper liners. Lightly brush the tops of the muffin pans with oil to prevent sticking.
In a large bowl, whisk together the eggs, vegetable oil, and vanilla. Stir in the grated carrots, apple, pineapple, pecans, coconut, and raisins.
In a separate bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
Use a ¼ cup measuring cup to scoop the batter into the prepared muffin cups, filling each about ¾ full.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Carrot muffins on a wooden board with a sliced one, surrounded by a whole carrot, raisins, and cinnamon powder. Bright and appetizing.

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