If you’re on the hunt for a delightful breakfast treat that packs in wholesome goodness without skimping on flavor, this Morning Glory Muffins Recipe is the answer. Bursting with the natural sweetness of grated carrots, zucchini, and raisins, these muffins deliver a moist, tender crumb with hints of warm cinnamon and the subtle crunch of nuts. Each bite feels like a cozy hug to start your day perfectly while sneaking in a colorful array of nutritious ingredients. Whether you’re sharing with family or packing them for the kids’ lunchboxes, these muffins are truly a morning game-changer.
Ingredients You’ll Need
The beauty of this Morning Glory Muffins Recipe is in its simple yet thoughtfully chosen ingredients. Each one plays a key role, from lending texture and moisture to enhancing the natural sweetness and ensuring the muffins rise just right.
- All-purpose flour: provides structure and a light texture to the muffins.
- Whole wheat flour: adds a nutty flavor and boosts the fiber content for a wholesome boost.
- Grated carrots: contribute subtle sweetness and vibrant color while keeping the muffins moist.
- Grated zucchini: adds moisture without overpowering flavor and a slight earthiness.
- Unsweetened applesauce: replaces some fat and sugar, lending natural moisture and tenderness.
- Brown sugar: offers a rich caramel note that pairs beautifully with cinnamon.
- Honey or maple syrup: deepens sweetness with natural sugars and enhances overall flavor complexity.
- Vegetable oil: ensures the muffins stay soft and tender after baking.
- Eggs: bind the ingredients together and help with rising.
- Baking soda and baking powder: work together to give the muffins a light, airy crumb.
- Ground cinnamon: adds warm, comforting spice that complements the veggies and fruits.
- Salt: balances sweetness and enhances the other flavors.
- Chopped walnuts or pecans (optional): bring a crunchy texture that contrasts nicely with the softness.
- Raisins or dried cranberries: add bursts of tangy sweetness in every bite.
How to Make Morning Glory Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a toasty 350°F (175°C). Line a muffin tin with paper liners — this little step makes cleanup a breeze and helps your muffins come out perfectly shaped every time.
Step 2: Mix the Dry Ingredients
In a spacious bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Whisk them together gently but thoroughly to ensure even distribution of those leavening agents and spices, setting the foundation for your muffins’ rise and flavor.
Step 3: Blend the Wet Ingredients
Meanwhile, in a separate bowl, whisk the eggs with brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until the mixture is smooth and glossy. This blend brings moisture and natural sweetness that keeps the muffins tender and flavorful.
Step 4: Combine and Fold in Goodies
Pour your wet ingredients into the dry, mixing them carefully until just combined to avoid overworking the batter. Then fold in the grated carrots, zucchini, nuts, and dried fruit. These add texture, bursts of flavor, and a wholesome touch that truly sets this Morning Glory Muffins Recipe apart.
Step 5: Fill and Bake
Spoon the batter evenly into your muffin liners, filling each about two-thirds full to allow room for rising. Place the tray in your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, revealing those perfectly baked muffins.
Step 6: Cool and Enjoy
Once out of the oven, let your muffins cool on a wire rack for a few minutes. This step helps them set perfectly, so they won’t crumble when you bite in or try to unwrap them.
How to Serve Morning Glory Muffins Recipe
Garnishes
These muffins shine on their own but feel free to add a pat of butter or a smear of cream cheese on top for a bit of indulgence. A sprinkle of cinnamon sugar or a few extra chopped nuts over the tops before baking also looks inviting and adds a touch of texture.
Side Dishes
Pair these muffins with fresh fruit like berries or a juicy orange slice. They also go wonderfully alongside a hot cup of coffee or tea, turning a simple morning into a comforting, satisfying ritual.
Creative Ways to Present
Serve your Morning Glory Muffins Recipe on a rustic wooden board with small bowls of yogurt and honey for a customizable breakfast spread. Wrap them individually in parchment paper tied with twine for a charming brunch gift or pack them into lunchboxes for an energizing midday snack.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover muffins in an airtight container at room temperature for up to 3 days. This keeps the muffins tender and fresh, preserving all their delightful flavors.
Freezing
If you want to enjoy these muffins later, freezing is a great option. Wrap each muffin individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. When you’re ready for a treat, simply thaw overnight in the fridge or at room temperature.
Reheating
For that fresh-from-the-oven warmth, reheat muffins in a microwave for 15 to 20 seconds or pop them in a toaster oven for a few minutes until warm. This revives their softness and brings out the aroma beautifully.
FAQs
Can I substitute the whole wheat flour?
Absolutely! You can use all-purpose flour if you prefer a lighter texture, but whole wheat flour adds a lovely nutty flavor and extra fiber that complement the recipe well.
What if I don’t have zucchini?
Don’t worry! You can skip the zucchini or swap it with grated apple or extra carrot to keep that moist, tender crumb intact.
Can I make the muffins gluten-free?
Yes, with some adjustments. Use a gluten-free flour blend and be sure it contains xanthan gum or another binder to mimic the elasticity wheat flour provides.
Are the nuts required?
Nuts are optional but highly recommended for their crunch and flavor contrast. If you have allergies or don’t like nuts, feel free to leave them out or substitute with seeds like pumpkin or sunflower.
How sweet are these muffins?
They have a balanced sweetness thanks to the combination of brown sugar, honey or maple syrup, and naturally sweet veggies and dried fruit. You can adjust the sweeteners slightly to match your preference, but the recipe keeps it wholesome without being overly sugary.
Final Thoughts
This Morning Glory Muffins Recipe is hands down one of my favorite ways to start the day with a smile. It’s comforting, nutritious, and impressively easy to whip up. Whether you’re a muffin lover or looking to sneak some veggies into your breakfast, this recipe won’t disappoint. Give it a try and watch how it becomes a beloved staple in your kitchen too!
Print
Morning Glory Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these wholesome Morning Glory Muffins, packed with grated carrots, zucchini, nuts, and dried fruits for a nutritious and flavorful start to your day. Moist and lightly sweetened with natural sweeteners like honey or maple syrup and applesauce, these muffins are perfect for breakfast or a healthy snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
Vegetables and Add-ins
- 1 cup grated carrots
- 1/2 cup grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal and minimal cleanup.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Stir well to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until the mixture is smooth and homogenous.
- Fold Wet into Dry Mixture: Gradually add the wet ingredients into the dry ingredients, stirring gently. Then fold in the grated carrots, grated zucchini, chopped nuts (if using), and dried fruits, mixing just until all ingredients are combined without overmixing.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Once baked, remove the muffins from the oven and let them cool on a wire rack before serving or storing.
Notes
- You can substitute nuts and dried fruit with your favorite mix-ins or omit them for a nut-free version.
- Grating the zucchini and carrots finely ensures they blend well into the batter and help keep the muffins moist.
- For a vegan alternative, replace eggs with flax eggs and use maple syrup instead of honey.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Make sure not to overmix the batter to keep muffins tender and light.
