Last spring I had breakfast at a local diner where instead of toast you could substitute a morning glory muffin. I thought that sounded nice, so I tried it out. I absolutely loved it! I studied it thinking I wanted to try to recreate it at home. Turns out, morning glory muffins are a real thing and this place did not make them up, and there are many recipes for them online.
I found a recipe that sounded closest to what I had at the restaurant and gave it a shot. They were equally delicious! These muffins are filled with good stuff like shredded carrots, apples, raisins, walnuts, and coconut. The diner muffins had a crunchy sugar topping so I added that to my version along with some rolled oats on top.
Using a spring loaded scoop is the fastest and most efficient way to get the batter into the tins. I have talked about my love of these scoops here, here, here…. Oh, and here. I like them a lot.
Morning Glory Muffins
Adapted by Lindsay at Perfecting the Pairing from All Recipes
· 2 cups flour
· 1 ¼ cup sugar
· 2 tsp baking soda
· 2 tsp cinnamon
· ¼ tsp salt
· 2 cups shredded carrots
· ½ cup golden raisins
· ½ cup toasted, chopped walnuts
· ½ cup coconut
· 1 apple, peeled, cored and shredded
· 3 eggs
· 1 cup vegetable oil
· 2 tsp vanilla
· ¼ cup rolled oats, optional
· ¼ cup sugar or sugar in the raw, optional
Preheat the oven to 350 degrees F. Grease 2 muffin tins with cooking spray.
In a large bowl mix together the flour, sugar, baking soda, cinnamon, and salt. Stir to combine. Add in the carrots, raisins, nuts, coconut and apple, stir to combine.
In a smaller bowl whisk the eggs, oil and vanilla. Gradually add the egg mixture to the dry mixture, stirring gently until everything is just moistened. Scoop into the greased muffin tins using a spring loaded scoop or spoon. Sprinkle the oats and sugar on the top of the muffins, if desired. Bake for 20 to 30 minutes, until a toothpick in the center comes out clean. Recipe will make between 15 and 18 muffins.