With shredded carrots, apple, cinnamon, orange zest, walnuts & raisins – these Morning Glory Muffins are packed with flavor and so easy to make.
I think all muffins fall into one of two categories: those that are basically mini cakes, and those that are more substantial and not just an excuse to eat dessert for breakfast. Now – I’ve made my fair share of the former. But if truth be told my favorite kind of muffin actually falls into the latter less sweet, non-dessert category. (Ghasp!)
Because to me – Morning Glory Muffins are perfect. Full of flavor, lots of texture, perfectly rustic, and not too sweet.
My first time trying Morning Glory Muffins was actually because my favorite breakfast spot ran out of cinnamon buns. I had gone with the intention of ordering a sticky, sweet, fluffy cinnamon bun drenched in glaze – but was forced into trying a morning glory muffin as punishment for sleeping in. But after just one bite I was converted. I was in love with the spices, shredded carrots, raisins, apple & walnuts. And the combo of flavors and moist texture was muffin perfection.
So after many recipes for mini cake muffins on Just So Tasty – I decided to perfect morning glory muffins and share them with you.
The ingredient list for these muffins is pretty substantial – but that’s par for the course with morning glories. Shredded carrots, apple, fresh orange juice and orange zest are the base for our flavor and sweeten the muffins naturally. Then cinnamon & ginger for spice. And raisins & walnuts add texture. Every bite is packed with flavor without being overwhelming. Then to keep the muffins moist we’re using oil and 3 eggs. (No – that’s not a typo!) The carrot and spices completely mask any taste of oil and there’s no weird greasiness because we’re keeping the oil to a minimum so they’re soft without having those shiny tops like you see in store bought muffins.
Now while the ingredient list is long, making the muffins is simple and straight forward. We’ll simple whisk together the dry ingredients. Then whisk together the wet ingredients separately. Fold everything together – and we’re done. Actually. To save time in the morning I shredded my carrots & apple, and measured out my dry ingredients the night before. Mainly because I get grumpy without breakfast first thing. But start to finish you can make these in under 45 minutes.
They’re seriously delicious, packed with flavor – and if you love carrot cake, apple cinnamon muffins, easy recipes, or anything tasty – these Morning Glory Muffins are for you!
Morning Glory Muffins
- 1/2 cup raisins
- 2 cups whole-wheat flour , spooned & leveled
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup lightly packed brown sugar
- 3 large eggs , room temperature
- 2 teaspoons orange zest
- 2 teaspoons vanilla
- 1/4 cup orange juice - preferably freshly squeezed
- 2 cups shredded carrots , about 4 to 5 carrots
- 1 cup shredded green apple , pealed & cored (about 1 large apple)
- 1/2 cup chopped walnuts
- Preheat the oven to 425F degrees. Line 2 muffin trays with muffin papers - the recipe will make about 14-16 muffins total.
- In a small bowl, soak the raisins in warm water for 10 minutes to help them soften. Drain the water, pat the raisins dry and set aside.
- In a large bowl whisk together the flour, cinnamon, ginger, baking soda, baking powder & salt for about 30 seconds. In a separate large bowl whisk together the oil, brown sugar, eggs, orange zest, vanilla and orange juice until well combined and no sugar lumps remain. Fold in the shredded carrot & apple using a large wooden spoon or rubber spatula.
- Add the flour mixture into the the wet ingredients about 1/2 at a time, stirring the mixture together using your large wooden spoon or rubber spatula. Once almost combined, add in the raisins and walnuts and fold until the batter is combined being careful not to over mix.
- Spoon the batter into the prepared muffin pans, filling each muffin cavity to the top.
- Bake for 5 minutes at 425F degrees, then turn down the oven to 400F degrees and continue baking for 5 minutes. Finally, turn down the oven to 350F degrees and continue baking for 6-10 minutes until an inserted toothpick comes out clean. Do not remove the muffins from the oven during the baking process - you do not need to remove them from the oven each time you reduce the temperature.
- When done baking, remove from the oven and allow the muffins to cool in the pan for 5 minutes before removing from the pan and continuing to cool on a wire rack.