Sign up for A Family Feast emails and receive our FREE eBook with our Top 25 Recipes of All Time! Click Here

Morning Glory Muffins

Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!

PIN THIS RECIPE NOW!

Years ago, I lived near a great little coffee shop in Danvers, Massachusetts called the Custom Cup Caffe.  Every Friday on my way into work, one of my weekly rituals was to stop and treat myself to a cup of their terrific coffee and one of their even-more-terrific Morning Glory Muffins.

Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!

A few years ago (long after I had moved away from Danvers), I found myself craving one of those moist, sweet, cinnamon Morning Glory Muffins – filled with carrots, raisins, nuts, and other yummy ingredients.

While searching around online for a recipe to try making at home, I learned that Morning Glory Muffins were originally created at the Morning Glory Café on Nantucket Island by chef and café owner Pam McKinstry.   Her now-famous original recipe found here, was published in Gourmet magazine in 1981, and in 1991 was chosen as one of the magazine’s twenty-five favorite recipes from the past fifty years.  (I can totally see why!)

PIN THIS RECIPE NOW!

Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!

The version we’re are sharing today was gently adapted from a different, highly-rated Morning Glory Muffin recipe found here.   We added flaxseed to the recipe to boost the healthy quotient, but adding that is totally optional.

This post was originally published in October, 2012. We’ve updated the post with new images and text.

PIN THIS RECIPE NOW!

Print

Morning Glory Muffins

Morning Glory Muffins - A Family Feast

5 from 2 reviews

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots (3-4 medium carrots, peeled before shredding)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup flaked coconut (sweetened or unsweetened)
  • 1/2 cup shredded apple (about 1 medium apple, cored and peeled before shredding)
  • 1/4 cup flaxseed (optional)
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
  2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple and flaxseed. Mix until well blended.
  3. In a separate smaller bowl, whisk together the eggs, oil and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
  4. Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)
  5. Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

Disclosure: This post contains affiliate links.


You may also like:

The Real Jordan Marsh Blueberry Muffins Recipe

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins - A Family Feast

Spiced Apple Coconut Muffins

Spiced Apple Coconut Muffins - A Family Feast

Craving Even More Muffins? Check out these recipes from my fellow bloggers:

Blender Banana Oatmeal Muffins – Well Plated

Skinny Lemon Muffins – Mom On Timeout

Hawaiian Muffins – Barefeet In The Kitchen

Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!

 

 

Comments

    Leave a Comment

    *

  1. I made these and these are amazing!!! 🙂

    • Hi Sarah! I’m so glad you enjoyed them (I think they are pretty amazing too!). Thanks for letting us know!
      Martha

  2. Is this one of those recipes where you can take out a few ingredients and it still tastes great. I’m not a fan of nuts and someone at work is allergic to coconut

    • Hi Renee – Yes – you will probably be fine removing both, although it will may change the texture a bit. Also I would keep an eye on the cooking time – it may change as well. Let us know how it comes out!

  3. Margaret Ann James :

    Martha, I tried printing this recipe and it would not allow me to do so…kept going to “blank page”….sure would like to print some of your recipes.

    • Hi Margaret! I’m so sorry for the trouble! Our ZipList recipe plugin is currently having issues in Internet Explorer but it works fine in Firefox or Chrome. Would you be willing to use a browser other than IE to print? So sorry for the inconvenience!! Thank you for writing to us!

  4. I just love these morning glory muffin I usually get more then a 12 muffins by putting two tables spoons of batter in each paper lined muffin tin getting about 18 muffins. They are so filling and good for you I also put some dried cranberries in with the raisins measurement, and sprinkle pumpkin seeds on top. I am so glad I found your recipe I love making them and giving them to friends and relatives. They are amazing.

  5. These look awesome! I used to work at a place that sold Morning Glory muffins and the mix came pre-made in a bucket. I was wondering if you have nutrition information on these??

    • Thanks Ashley! We don’t typically provide nutritional information for our recipes, but there are some free tools online such as My Fitness Pal and others where you could calculate the information you need.

  6. We loved these muffins !!

  7. Jeannette Shields :

    Thank you for these Morning Glory muffins! Three women and I from our church are going away for an overnight the first weekend in April , so I will bring these. 🙂

  8. Is there a way to “Pin” your recipe? That is an easier way for me to find it than printing it. Thanks!

  9. hi I wanted to ask where can I find the muffin paper liners at and did u use a regular muffin tin ok thank you

  10. Love them, easy and soooo good–you should bring them up every so often

  11. This was so good! I substituted WW flour, 3/4 cup of cinnamon applesauce for most of the oil (with 1/4 c olive oil), and added toasted pecans instead of walnuts. Added A little crystallized ginger, too. A delightful breakfast :-). They stayed moist for days.

  12. Ron Rodermund :

    Is there some way I can make these gluten free?

    • Hi Ron – We haven’t tried making these gluten free ourselves, but a family member who bakes gluten free recipes quite often suggests that you could try swapping in the Bob’s Red Mill brand One to One Baking Flour in place of the all-purpose flour. (She says it’s the best for gluten free baking!). If you try it – please let us know – I’d love to hear how this recipe adapts to the gluten free flour.

  13. These are the best morning glory muffins I have ever made ,I use half the recipe with pineapple and half with Apple ,I have been baking a long long time and do not change my recipes but these are well worth it .Thanx for sharing

    • You’re very welcome Liz!So glad you enjoyed the recipe! I’ve seen some other morning glory muffins recipe that have BOTH apples and pineapple added…I might give that a try the next time we make these muffins! Thank you for taking the time to write to us today.

Trackbacks

  1. […] Morning Glory Muffins by A Family Feast […]

  2. […] found a morning glory muffin recipe on a favorite blog, A Family Feast. In addition to carrots, raisins, coconut, walnuts, and apple, this recipe also includes flaxseed […]

10K Shares
Pin9K
Share1K
Tweet
+11
Stumble1
Yum30