Quick Morning Glory Muffins Recipe

Introduction

Quick Morning Glory Muffins are a delightful way to start your day with wholesome fruits and vegetables packed into a moist, flavorful muffin. These muffins come together easily and offer a perfect balance of sweetness and spice.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 large eggs
• 1 cup sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 cup chopped apples (peeled)
• ½ cup crushed pineapple (drained)
• ½ cup raisins or nuts (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Step 3: In another bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until well blended.
4. Step 4: Pour the wet mixture into the dry mixture and stir gently until just combined, avoiding overmixing.
5. Step 5: Fold in the grated carrots, chopped apples, pineapple, and optional raisins or nuts carefully.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For added texture, try substituting walnuts or pecans for the nuts or raisins.
• Use coconut oil instead of vegetable oil for a subtle tropical flavor.
• If you prefer a less sweet muffin, reduce the sugar to ¾ cup without affecting the texture much.
• To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for about 15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit in this recipe?

Yes, you can use frozen grated carrots or fruit, but be sure to thaw and drain excess moisture to avoid a soggy batter.

How do I make these muffins vegan?

To make vegan Morning Glory Muffins, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk instead of any dairy if desired.

Quick Morning Glory Muffins Recipe

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4.7 from 109 reviews

Quick Morning Glory Muffins are moist, flavorful muffins packed with grated carrots, chopped apples, crushed pineapple, and optional raisins or nuts, perfectly spiced with cinnamon. These easy-to-make muffins combine wholesome ingredients for a nutritious and delicious breakfast or snack option.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Fruits and Add-ins

• 1 cup grated carrots
• 1 cup chopped peeled apples
• ½ cup crushed pineapple, drained
• ½ cup raisins or nuts (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
3. Combine Wet Ingredients: In another bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until combined to avoid overmixing, which can make muffins tough.
5. Fold in Fruits and Nuts: Carefully fold in the grated carrots, chopped peeled apples, drained crushed pineapple, and optional raisins or nuts until evenly distributed throughout the batter.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.

Notes

• Make sure to drain the crushed pineapple well to avoid adding excess moisture to the batter.
• For a nut-free option, simply omit the nuts or raisins.
• Do not overmix the batter to ensure tender, fluffy muffins.
• You can substitute half the all-purpose flour with whole wheat flour for a heartier muffin.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: morning glory muffins, carrot muffins, healthy muffins, breakfast muffins, fruit muffins, easy muffin recipe