Start your mornings with delicious Morning Glory Muffins! They are made with all-purpose flour, sweetened with brown sugar, and packed with nutritious ingredients; like raisins, carrots, apple, and walnuts! They're perfect for a grab-and-go breakfast or an afternoon snack!
Prep Time 25 minutesminutes
Cook Time 22 minutesminutes
Total Time 47 minutesminutes
Servings 12
Ingredients
½cup(65g)raisins
2cups(260g)all-purpose flour
½cup(100g)dark brown sugar
2teaspoonsground cinnamon
1 ½teaspoonsbaking soda
½teaspoonsalt
½teaspoonground ginger
¼teaspoonground cloves
2cups(200g)peeled and grated carrots
1cup(100g)cored and grated apple, peeled or unpeeled
½cup(60g)walnuts
3large eggs, room temperature
½cup(113g)unsalted butter, melted and cooled
⅓cup(80ml)vegetable oil, or canola oil
1tablespoonorange zest
1tablespoonvanilla extract
Instructions
Add raisins to a small bowl and cover with hot water. Set them aside.
Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan or line with paper liners and lightly spray the liners with nonstick spray.
In a large mixing bowl, whisk the flour, brown sugar, cinnamon, baking soda, salt, ginger, and cloves together.
Strain the raisins and add them along with the carrots, apple, and walnuts to the flour mixture. Toss together with a silicone spatula.
In a separate bowl or in a 2-cup liquid measuring cup, whisk the eggs, butter, oil, orange zest, and vanilla together until well combined.
Add the liquid to the dry ingredients and stir with a silicone spatula until just combined. Don't overmix the batter or the muffins will be tough.
Divide the batter evenly between the muffin cups and bake for 18-22 minutes, until golden brown.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Raisins: Don't skip hydrating the raisins. This prevents them from burning during baking. If you don't like raisins try using other dried fruits like cherries or cranberries.
Flour: Be sure to measure the flour correctly. Using too much flour by accident can lead to dense, dry muffins.
Sugar: I prefer dark brown sugar in this recipe. Its rich molasses flavor pairs well with the other ingredients. You may use light brown sugar or granulated sugar if you prefer.
Apple: I used a Honey Crisp apple and loved the results. It's juicy and sweet making it perfect for this already lightly sweetened muffin.
Grating carrots and apples: Use a box grater or a food processor with a fine grating blade. Avoid store-bought shredded carrots as they are too dry. Aim for fine shreds so they'll cook down during baking and offer moisture to the muffins.
Walnuts: You may substitute other nuts or seeds in place of walnuts.
Make Ahead Tip
Muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or up to 1 week stored in the refrigerator.
They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. You may wish to warm them in the microwave for 10-12 seconds. Or place a single frozen muffin in the microwave for 40-60 seconds.