Description
Delight in these moist and flavorful Morning Glory Muffins, packed with wholesome ingredients like shredded carrots, apples, oats, raisins, pecans, and a medley of warm spices. Perfect for a nutritious breakfast or a satisfying snack, these muffins combine a perfect balance of sweetness and texture, with a hint of citrus from fresh orange zest.
Ingredients
Scale
Dry Ingredients
- ½ cup old-fashioned oats (15g), divided
- 2 cups all-purpose flour (240g)
- 1¼ cups granulated sugar (250g)
- 2 tsp baking soda (12g)
- 2 tsp ground cinnamon (6g)
- 1 tsp ground ginger (3g)
- ½ tsp kosher salt (3g)
Fruits and Nuts
- 2 cups shredded carrots (180g), excess moisture squeezed out (from about 6 carrots)
- ½ cup golden raisins (85g)
- ½ cup chopped honey-roasted pecans (57g)
- ½ cup sweetened flaked coconut (30g)
- ½ cup shredded apple (57g), core and peel discarded
- 1 tsp orange zest (2g)
Wet Ingredients
- 2 tbsp salted butter (28g, melted)
- 3 large eggs (150g)
- 1 cup vegetable oil (200g)
- 2 tsp pure vanilla extract (8g)
- ¼ cup old-fashioned oats (remaining from the ½ cup), for topping or mixing as preferred
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground ginger, kosher salt, and half of the oats. Whisk these ingredients together thoroughly to ensure an even distribution of the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted salted butter, vegetable oil, eggs, and pure vanilla extract until smooth and well incorporated.
- Combine Fruits, Nuts, and Zest: Gently fold into the dry mixture the shredded carrots, shredded apple, golden raisins, chopped honey-roasted pecans, sweetened flaked coconut, and orange zest, ensuring they are evenly distributed throughout the batter.
- Add Wet to Dry Mixture: Pour the wet ingredients into the dry ingredients and stir carefully until just combined. Avoid overmixing to ensure the muffins remain tender. The batter should be moist and chunky with fruit and nut pieces.
- Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly. Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow for rising.
- Bake the Muffins: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature for a delightful start to your day.
Notes
- You can substitute the honey-roasted pecans with walnuts or regular pecans for a different nutty flavor.
- For a lower fat version, reduce the vegetable oil by half and use unsweetened applesauce for the other half.
- Grate the carrots and apples finely to ensure even moisture distribution.
- Ensure the shredded carrots are well-drained to avoid soggy muffins.
- These muffins freeze well; store them in an airtight container or freezer bag for up to 2 months.
