Description
These bakery-style Morning Glory muffins are a moist and flavorful breakfast treat, perfectly balancing sweet pineapple, tart apples, and fresh carrots. Loaded with warming spices like cinnamon and ginger, these muffins offer a dense, tender crumb that feels like a cozy hug in every bite. They are an ideal grab-and-go meal prep solution for busy mornings, staying incredibly fresh for days or freezing beautifully for future enjoyment.
Ingredients
2 cups all-purpose flour
1 1/4 cups brown sugar, packed
2 tsp baking soda
1 tsp kosher salt
2 tsp ground cinnamon
1/2 tsp ground ginger
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
1 large orange, zested and juiced
2 cups carrots, peeled and grated
1 tart apple, grated
3/4 cup raisins
1/2 cup pecans or walnuts, chopped
8 oz can crushed pineapple, drained well
Instructions
Preheat your oven to 350 degrees F and line a standard muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and ground ginger until well combined.
In a separate bowl, whisk the eggs, vegetable oil, vanilla, orange zest, and orange juice.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the grated carrots, apple, raisins, nuts, and drained pineapple.
Divide the batter evenly into the prepared muffin tin.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
You can substitute half of the all-purpose flour with whole wheat flour for extra heartiness. Feel free to swap raisins for dried cranberries if preferred. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American