Morning Glory Muffins Cinnamon

Morning glory muffins have become my secret weapon for breakfast on busy mornings when I want both something nourishing and a little bit special. Packed with fruit, veggies, nuts, and gentle spice, these muffins create an irresistible blend of apple cake, carrot cake, and spice loaf all in one bite.

I remember the first time I baked these muffins for a group brunch and they disappeared before the coffee finished brewing. Now they are a Sunday meal prep ritual since everyone in my family loves their chewy golden tops.

Ingredients

• Whole wheat flour: gives the muffins a wholesome texture and extra fiber Look for finely milled flour for the best bake
• Baking soda: ensures the muffins rise and stay light
• Ground cinnamon and ginger: add warmth and spice I love a strong cinnamon flavor here so use the freshest you have
• Salt: brings out all the other flavors and balances the sweetness
• Ground flaxseed: optional but gives a subtle nutty note and boosts nutrition Freshly ground flaxseed is best for flavor and health benefits
• Large eggs: help set the structure and make the muffins light Make sure they are at room temperature for even mixing
• Brown sugar: creates depth and keeps the muffins soft You can use light or dark for a richer flavor
• Honey: gives a natural sweetness and helps with moistness Use real honey if possible for the best taste
• Vegetable oil, canola oil, or melted coconut oil: gives tenderness Coconut oil adds a faint sweet aroma if you like it
• Unsweetened applesauce: adds moisture with hardly any fat Go for one without added sugar
• Orange zest: optional gives a bright citrus lift Use an orange with firm pebbly skin for the most oils
• Orange juice or pineapple juice: both lend a little tang and bring out the fruitiness Choose fresh or quality juice with no added sugar
• Pure vanilla extract: softens the spice and ties the flavors together
• Shredded carrots: add bulk sweetness and moisture Peel and grate yourself for maximum juiciness
• Shredded apple: brings fresh apple flavor Use sweet-tart apples like Honeycrisp or Gala and squeeze lightly to remove some juice if too wet
• Raisins: bring chewy pops of sweetness Plump and soft ones work best or you can soak them briefly in warm water if dry
• Unsalted chopped pecans: add a nutty crunch Lightly toast nuts for even more flavor

Step-by-Step Instructions

Preheat and Prep Pans:

Preheat your oven to 425 degrees F Spray a 12-cup muffin tin with nonstick spray or use paper liners Make sure to prep a second pan or plan to bake in batches since you will make 14 to 16 muffins total

Mix the Dry Ingredients:

Combine whole wheat flour baking soda cinnamon ginger salt and flaxseed in a large mixing bowl Mix well to ensure spices and leavening are distributed evenly throughout the flour

Mix the Wet Ingredients:

In another medium bowl whisk together the eggs brown sugar honey oil applesauce orange zest juice and vanilla Whisk until the mixture is smooth and homogenous for even flavor

Add Carrots and Apples:

Stir the shredded carrots and apples into the wet mixture Make sure everything is well coated and dispersed so every bite will be moist and flavorful

Combine Wet and Dry:

Pour the wet mixture into the bowl of dry ingredients Use a wooden spoon or spatula to gently fold together Stir just until you do not see any streaks of flour Be careful not to overmix or the muffins will be tough

Fold in Mix-Ins:

Add the raisins and pecans to the batter Fold gently just enough to distribute them evenly through the mixture

Fill Muffin Cups:

Spoon the batter into the prepared muffin cups filling each all the way to the top This gives the muffins tall rounded tops

Bake and Cool:

Bake for 5 minutes at the initial high temperature without opening the oven door reduce the oven to 350 degrees F and continue baking for 18 more minutes or until a toothpick inserted in the center comes out clean Let muffins cool in the pan for 10 minutes then move to a wire rack

The shredded apple is my favorite addition for its juicy bursts with each bite My kitchen always smells like cozy autumn mornings every time I bake these with my kids helping to grate the apples and sneak a few too

Storage Tips

Let muffins cool completely before storing Line an airtight container with paper towels and store up to two days at room temperature for softness For longer freshness refrigerate up to one week Wrap tightly and freeze for up to three months with no loss in flavor

Ingredient Substitutions

Swap walnuts or almonds for pecans or omit nuts if allergic Dried cranberries or chopped dates work great in place of raisins Try grated pear for a twist on the apple and use maple syrup instead of honey if that is what you have

Serving Suggestions

Try these muffins warm for breakfast with a smear of soft butter or cream cheese They are delicious served with fresh fruit and a hot cup of herbal tea For a grab and go snack tuck one into a lunchbox or hiking pack

Cultural Context

Morning glory muffins originated in health-conscious bakeries on the East Coast in the nineteen seventies The recipe was designed to pack as much wholesome flavor and nutrition into a portable breakfast as possible Their continued popularity is proof that good food always brings folks together

FAQs about Recipes

→ How do you ensure moist texture in these muffins?

The combination of applesauce, honey, eggs, and shredded carrots adds natural moisture for a tender crumb.

→ Can I replace the whole wheat flour?

Yes, you can swap whole wheat for all-purpose flour or a blend for lighter muffins, though the flavor will differ slightly.

→ Are there nut-free options?

You can omit the pecans or substitute with sunflower seeds or pumpkin seeds for a nut-free version.

→ What’s the purpose of the initial high baking temperature?

Starting at a high heat boosts the rise, producing taller, bakery-style muffin tops before finishing at a lower temperature.

→ How should leftovers be stored?

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for a week.

→ Can the muffins be frozen?

Absolutely! Freeze cooled muffins up to 3 months. Thaw overnight and reheat briefly before serving for best texture.