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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.
With the name “Morning Glory,” I knew I had to make these muffins! If the name alone was not enough, I was smitten after one bite of this moist, tender, sweet muffin. They are loaded with all kinds of amazing ingredients and downright irresistible, especially with a hot cup of coffee in the morning.
What’s The Story Behind This Recipe?
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 muffins are moist and tender and are so easy to make that you don’t even need a mixer. Here’s what you need:
- All-Purpose Flour
- Baking Soda
- Kosher Salt
- Large Eggs
- Vegetable Oil
- Pure Vanilla Extract
- Shredded Sweetened Coconut
- Shredded Zucchini
- Shredded Carrot
- Shredded Granny Smith Apple
Scroll down for measurements and instructions.
How To Make These Muffins
- Add all the dry ingredients to a large bowl, then whisk them together.
- Add all the wet ingredients to a medium bowl and stir.
- Fold the wet into the flour mixture, and scoop the batter into a muffin tin prepared with paper liners.
- Bake, cool on a wire rack, then dig in!
- 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 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.
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More Delicious And Easy Muffin Recipes You’ll Love
- Glazed Orange Muffins
- Blueberry Sour Cream Muffins With Lemon Glaze
- Banana Granola Muffins
- Pumpkin Coconut Muffins
- Box Grater
- 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
- 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.