A Southern Soul Recipes

Morning Glory Muffins Recipe

DonyabyDonya Mullins
Morning Glory Muffins are loaded with carrots, coconut, walnuts, apples, and zucchini, and are the perfect grab-and-go breakfast or snack.
4.50 from 4 reviews
8 Comments
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Morning Glory Muffins are loaded with carrots, coconut, walnuts, apples, zucchini, and just the right amount of spice and are the perfect grab-and-go breakfast or snack. 

If you love homemade baked goods, Orange Glazed Muffins and Zucchini Cheese Quick Bread are for you!

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With the name “Morning Glory,” I knew I had to make these muffins! If the name was insufficient, I was smitten after one bite of this moist, tender, sweet muffin. They are loaded with amazing ingredients and irresistible, especially with a hot cup of coffee in the morning.

What Is A Morning Glory Muffin?

The recipe for Morning Glory Muffins was first published in Gourmet magazine in 1981. Chef Pam McKinstry created the recipe for her Nantucket Island café. In 1991, Morning Glory Muffins was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.

Morning Glory Muffin Recipe Ingredients

These moist and tender muffins are so easy to make that you don’t need a mixer. Here’s what you need:

Dry Ingredients:

  • All-Purpose Flour, Sugar, Cinnamon, Baking Soda, Kosher Salt

Wet Ingredients:

  • Large Eggs, Vegetable Oil, Pure Vanilla Extract

Add-Ins:

  • Shredded Sweetened Coconut, Shredded Zucchini, Shredded Carrot, Shredded Granny Smith Apple, Walnuts

Ingredient Substitutions

  • Substitute pecans for the walnuts.
  • Whole wheat flour can be used with the understanding that the muffins will be dense.
  • You can leave the zucchini out altogether if you like.
  • Switch out drained crushed pineapple for the apples.
  • Add in raisins or dried cranberries.

How To Make These Muffins

  1. Add all the dry ingredients to a large bowl, then whisk them together.
  2. Add all the wet ingredients to a medium bowl and stir.
  3. Fold the wet into the flour mixture, and scoop the batter into a muffin tin prepared with paper liners.
  4. Bake, cool on a wire rack, then dig in!

How To Store Morning Glory Muffins

You can store these muffins on the counter in an airtight container or on a covered cake plate for up to 3 days. I also like to wrap them individually and store them in the fridge (for up to 5 days) until I’m ready to enjoy one.

Can These Muffins Be Frozen?

You bet! Morning Glory Muffins freeze beautifully. Just bake them, let them cool, then wrap them individually (that’s what I like to do) or place them in a ziplock bag. Store in the freezer for up to 3 months.

More Delicious And Easy Muffin Recipes

If you tried this Morning Glory Muffins Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!

Morning Glory Muffins

4.50 from 4 reviews
Author: Donya Mullins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 248kcal
Print Pin Rate
Morning Glory Muffins are loaded with carrots, coconut, walnuts, apples, and zucchini, along with just the right amount of spice and are the perfect grab-and-go breakfast or snack.

Equipment

Ingredients

  • ¾ cup sugar
  • 2-¼ cup all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • ½ cup sweetened coconut
  • 1 cup shredded zucchini, moisture pressed out
  • 2 cups shredded carrot
  • 1 cup shredded Granny Smith apple
  • ¾ cup walnuts
  • 3 large eggs
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
  • ½ teaspoon salt

Instructions

  • Heat oven to 350 degrees. Line a muffin pan with paper cup liners. Set aside.
  • In a large bowl, whisk together sugar, flour, cinnamon, baking soda, and salt, along with coconut and walnuts. Add shredded zucchini, carrots, and apples and stir together.
  • In a medium size bowl, mix together eggs, vegetable oil, and vanilla. Add the wet ingredients to the dry ingredients and stir to combine.
  • Using an ice cream scoop, or two spoons, fill the muffin cups with batter. Place in oven to bake for 20–25 minutes. Test with a toothpick, which should come out clean when done.
  • Remove pan from the oven and let the muffins cool in the pan for 5 minutes. Remove the muffins and place them on a cooking rack to finish cooling.

Nutrition

Calories: 248kcal · Carbohydrates: 24g · Protein: 4g · Fat: 16g · Saturated Fat: 3g · Polyunsaturated Fat: 9g · Monounsaturated Fat: 3g · Trans Fat: 0.1g · Cholesterol: 47mg · Sodium: 323mg · Potassium: 177mg · Fiber: 2g · Sugar: 16g · Vitamin A: 3660IU · Vitamin C: 4mg · Calcium: 28mg · Iron: 1mg
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8 Comments

  1. 5 stars
    I like that you used vegetables in the muffins and nobody especially the kids won’t notice.
    and will eat them. I shall be doing them tomorrow.

    Reply

  2. 5 stars
    I just made these and they were delicious! I put in 1 teaspoon of salt since the salt amount was not listed in the recipe. What caught my eye and the reason I made them is, I had 1/2 cup sweetened coconut left over from my husband’s German chocolate birthday cake and a large cosmic crisp apple going soft. I did not have zucchini but they were fine without. I have a carrot muffin recipe that is almost identical and also calls for 2 cups of shredded carrots so I knew they would be moist. I doubled the walnuts to 1/2 cup. I used my food processor to shred the carrots and apple – much easier and faster. This made 12 large muffins. My husband loved this recipe! Thank you for sharing, Donya.

    Reply
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