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Morning Glory Muffins

These Morning Glory Muffins are a wholesome and flavorful treat, packed with healthy additions like grated carrots, apples, crushed pineapple, raisins, coconut, and toasted pecans. The recipe balances all-purpose and whole wheat flours with warm spices for a delightfully moist and textured breakfast or snack.
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Total Time 1 hour
Servings: 12 people
Course: Breakfast
Cuisine: british
Calories: 5058.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ¾ cup neutral oil such as grapeseed or canola, plus more for muffin pan
  • 1 cup 125 g all-purpose flour
  • 1 cup plus 2 Tbsp. 145 g whole wheat flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 large eggs
  • ½ cup 100 g granulated sugar
  • ½ cup 100 g light brown sugar
  • 2 tsp. vanilla extract
  • 1 16- oz. can crushed pineapple drained and squeezed dry
  • 1 cup shredded peeled carrot from about 2 medium or 1 large carrot
  • 1 cup shredded peeled Granny Smith apple from about 1 apple
  • ½ cup golden raisins
  • ½ cup sweetened coconut flakes
  • ½ cup toasted pecans coarsely chopped

Equipment

  • 1 12-cup muffin pan Standard size
  • 2 Mixing Bowls One large, one medium
  • 1 Whisk
  • 1 Rubber Spatula For folding batter
  • 1 Measuring Cups and Spoons For accurate ingredient portions

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and kosher salt until well combined.
  3. In a separate medium mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, neutral oil, and vanilla extract until thoroughly blended.
  4. Pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix; some lumps are fine.
  5. Gently fold in the thoroughly drained and squeezed crushed pineapple, shredded carrot, shredded Granny Smith apple, golden raisins, sweetened coconut flakes, and coarsely chopped toasted pecans until evenly distributed.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20–25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Achieving the perfect muffin texture hinges on not overmixing the batter. Mix just until the dry ingredients are barely incorporated; a few lumps are desirable. For enhanced flavor and texture, consider toasting the pecans and coconut flakes lightly before adding them to the batter. Ensure your crushed pineapple is thoroughly squeezed dry to prevent excess moisture that can lead to a soggy muffin. Using room temperature eggs and oil will also help create a smoother, more emulsified batter. For a professional bakery-style finish, sprinkle a pinch of turbinado sugar on top of each muffin before baking to add a delightful crunch.