Description
Delight in these moist and flavorful Morning Glory Muffins, packed with shredded carrots, apple, pineapple, coconut, nuts, and raisins. Perfectly spiced with cinnamon and baked to golden perfection, these muffins make a wholesome and delicious breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 3 large eggs
- 3 teaspoons vanilla extract
Mix-ins
- 2 cups grated carrots
- 1 medium apple (grated)
- 8 ounces canned crushed pineapple (drained)
- 1/2 cup sweetened coconut flakes
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/2 cup raisins
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Line two muffin tins with paper liners, ensuring you have enough for 18 muffins.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking soda, and salt. Set this mixture aside.
- Combine wet ingredients and mix-ins: In another large bowl, beat together the vegetable oil, eggs, and vanilla extract until smooth. Stir in the grated carrots, grated apple, drained crushed pineapple, coconut flakes, chopped nuts, and raisins until everything is evenly combined.
- Combine wet and dry mixtures: Gently fold the dry ingredients into the wet mixture just until blended. Avoid overmixing to keep the muffins tender.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tins in the preheated oven and bake for 25 to 27 minutes, or until the muffins turn golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tins for at least 10 minutes before serving warm or at room temperature.
Notes
- Do not overmix the batter to ensure light, tender muffins.
- Ensure pineapple is well-drained to avoid excess moisture in the muffins.
- You can substitute nuts with your preferred variety or omit for nut-free muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a slightly healthier option, consider using whole wheat flour instead of all-purpose flour.
