Description
Morning Glory Muffins Recipe
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup brown sugar
2 large eggs
1/3 cup vegetable oil
1/3 cup applesauce
1 tsp vanilla extract
1 cup grated carrots
1/2 cup crushed pineapple (drained)
1/3 cup raisins (optional)
1/3 cup chopped walnuts or pecans
Instructions:
Preheat Oven:
Preheat to 375°F (190°C) and line a muffin tin with liners.
Mix Dry Ingredients:
In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and brown sugar.
Combine Wet Ingredients:
In another bowl, whisk eggs, oil, applesauce, and vanilla until smooth.
Combine & Fold:
Gradually mix the wet ingredients into the dry.
Gently fold in the carrots, pineapple, raisins, and nuts.
Fill Muffin Tins:
Divide batter evenly among muffin cups.
Bake:
Bake for 18–22 minutes or until a toothpick comes out clean.
Cool & Enjoy:
Let cool on a wire rack. Serve with butter or enjoy plain!
Moist, Nutty, and Naturally Sweet! #MorningGloryMuffins #HealthyBaking #BreakfastTreat
Step-by-Step Guide
Follow these detailed steps for perfect muffins every time. First, preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, thoroughly whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and brown sugar, ensuring no lumps remain. In a separate medium bowl, vigorously whisk the eggs, then add the vegetable oil, applesauce, and vanilla extract, blending until the mixture is completely smooth and emulsified.
Create a well in the center of your dry ingredients. Pour the wet mixture into the well and stir with a spatula until just combined; a few streaks of flour are okay. Now, gently fold in the grated carrots, drained crushed pineapple, optional raisins, and chopped nuts. Be careful not to overmix, as this develops gluten and leads to tough muffins. Using a large spoon or ice cream scoop, divide the thick batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the tin in the center of the preheated oven. Bake for 18-22 minutes. The muffins are done when the tops are golden and spring back when lightly touched, and a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as this can cause the muffins to fall.
Serving Suggestions
These versatile muffins are fantastic warm from the oven with a pat of butter or a drizzle of honey. For a protein-packed breakfast, serve alongside Greek yogurt or a soft-boiled egg. They also make a delightful afternoon snack with a cup of tea or coffee. For a special treat, split a muffin and toast it lightly, then top with cream cheese or almond butter.
How-to Summary
In short: Whisk dry ingredients. Mix wet ingredients separately. Combine wet and dry until just mixed. Fold in carrots, pineapple, raisins, and nuts. Fill lined muffin cups 3/4 full. Bake at 375°F for 18-22 minutes until a toothpick tests clean. Cool before serving.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes. Substitute the all-purpose and whole wheat flours with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum for proper structure.
How should I store these muffins?
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months.
Can I omit the nuts or substitute another fruit?
Absolutely. Omit nuts for allergies or substitute with seeds like sunflower or pumpkin. You can replace raisins with dried cranberries or chopped dates.
Why are my muffins dense and gummy?
This is usually caused by overmixing the batter or using too much wet fruit. Mix until just combined and ensure your pineapple is well-drained.
Can I use all white sugar instead of brown?
You can, but brown sugar adds moisture and a deeper molasses flavor. For best results, stick with brown sugar or use a mix.
Common Mistakes to Avoid
- Overmixing the batter: This is the top cause of tough muffins. Stir until ingredients are just combined.
- Not draining the pineapple: Excess liquid will throw off the batter’s moisture balance.
- Overfilling the muffin cups: Filling more than 3/4 full leads to overflow and messy tops.
- Opening the oven door early: Wait until at least the 15-minute mark to check, as a draft can cause collapse.
- Skipping the cooling step: Muffins need time to set; eating them too hot can result in a crumbly texture.
Conclusion
These Morning Glory Muffins are a perfect balance of wholesome ingredients and delicious flavor. By following this enhanced guide, you can avoid common pitfalls and bake a consistently perfect batch. Packed with carrots, pineapple, and nuts, they offer a nutritious and satisfying start to your day or a wholesome snack. Enjoy the process of baking these moist, nutty, and naturally sweet treats that are sure to become a household favorite.