Morning Glory Muffins: A Radiant Morning Beginning

A Delicious Twist on Morning Glory Muffins

Morning glory muffins have a story that’s as rich and flavorful as the muffins themselves. These treats are more than just a breakfast item—they’re a delightful combination of sweet, nutty, and moist textures that can easily blur the line between dessert and breakfast. The recipe is packed with ingredients like shredded carrots, coconut flakes, and a hint of cinnamon, offering a unique blend of earthy and sweet flavors that are both satisfying and nutritious.

The Origins of Morning Glory Muffins

The origins of this beloved recipe trace back to 1978 when it was first created by Pam McKinstry at the Morning Glory Cafe on the small island of Nantucket. This simple yet hearty muffin quickly became a staple at the cafe and eventually gained popularity far beyond its original location. Its success lies in its balance of flavor and nutrition, making it a favorite for many who appreciate a treat that doesn’t compromise on health.

What Makes These Muffins Special

What sets these morning glory muffins apart is their ability to bring together a variety of ingredients that complement each other perfectly. The mix of rolled oats, flour, sugar, and baking powder creates a base that’s both sturdy and tender. Adding shredded coconut, carrots, and apples introduces a natural sweetness and chewiness, while raisins and pecans add a delightful crunch. The addition of cinnamon gives the muffins a warm, comforting aroma that makes them even more appealing.

How to Make Morning Glory Muffins

Making these muffins is straightforward and requires minimal effort. Begin by preheating your oven to 350°F and preparing your muffin tin by either lining it with paper liners or greasing it lightly. In a large bowl, combine the dry ingredients: rolled oats, flour, sugar, baking powder, cinnamon, and salt. Then, stir in the shredded coconut, carrots, apple, raisins, and chopped pecans until everything is evenly mixed.

In a separate bowl, whisk together the wet ingredients—eggs, vegetable oil, apple juice, and vanilla extract. Once combined, pour the wet mixture into the dry ingredients and stir until just incorporated. Be careful not to overmix, as this can lead to dense muffins.

Divide the batter evenly among the muffin liners, filling them about two-thirds full. Bake for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool slightly before transferring them to a wire rack to cool completely.

Enjoying Your Muffins

Once cooled, these muffins are ready to be enjoyed. They pair perfectly with a hot cup of coffee or tea, making them an ideal way to start the day. Whether you prefer them as a quick breakfast or a midday snack, these muffins offer a delicious and satisfying experience.

Other Breakfast Ideas

If you enjoy morning glory muffins, you might also like other variations such as oatmeal honey muffins or chocolate chip oat muffins. For those who prefer savory options, spinach and tuna muffins with feta and sundried tomatoes offer a different take on the classic muffin. These recipes show that muffins can be both sweet and savory, proving that they are versatile and adaptable to different tastes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12 muffins

Ingredients

• 1 cup rolled oats
• 1½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 pinch salt
• ¾ cup shredded coconut
• 1½ cups carrots (shredded)
• 1 apple (shredded)
• ⅓ cup raisins
• ½ cup pecans (chopped)
• 2 eggs
• ½ cup vegetable oil
• ½ cup apple juice
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the oats, flour, sugar, baking powder, cinnamon, and salt.
3. Add the coconut, shredded carrots, shredded apple, raisins, and chopped pecans. Stir until dry ingredients are evenly mixed in.
4. In a separate bowl, whisk the eggs. Combine them with the oil, apple juice, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin liners, filling them about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.