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Morning Glory Muffins are perfectly fluffy and tender. These easy-to-make muffins are loaded with apples, carrots, and raisins, making them a healthy, satisfying snack or breakfast on the go!
If you love muffins, you’ve got to try my Blueberry Streusel Muffins or Carrot Cake Muffins.
Why We Love This Recipe
- Healthy Muffins – Loaded with healthy ingredients like carrots and apples, these Morning Glory Muffins are light on sugar and big on flavor.
- Easy To Make – Once your apples are chopped and the carrot is shredded, the rest of the recipe goes really fast! Mix everything together, and the oven does the rest of the work.
- Perfectly Moist and Fluffy – This recipe has both sour cream and oil, which help to keep these yummy muffins super soft and moist.
RECIPE WALK-THROUGH
How To Make Morning Glory Muffins
See the recipe card below for full, detailed instructions
Preheat oven to 350°F. Line a muffin pan with liners or grease generously with nonstick cooking spray.
Whisk together egg, sugars, oil, sour cream, vanilla, and spices to combine.
Gently stir in the dry ingredients, just until combined. Do not overmix.
Gently fold in the carrots, apples, and raisins.
Spoon batter evenly into muffin cups and bake for 25-35 minutes.
Serving Suggestions
Serve Morning Glory Muffins with Microwave Scrambled Eggs or my Baked Egg Muffins for an easy make-ahead breakfast on the go!
For a hearty brunch spread, try serving these muffins alongside Ham and Cheese Quiche or Sausage and Egg Casserole, Oven Baked Bacon, and Pineapple Strawberry Mimosas.
Storage Tips
The Best Way to Store Leftovers
Store in an airtight container for up to one week or in the freezer for up to 6 months.
Recipe Tips
- Don’t Overmix – Overmixing the muffin batter can make muffins become dense, and we don’t want that! Stir everything together until just combined for perfectly soft and fluffy muffins.
- Best Kind of Apples – This recipe doesn’t have a ton of sugar, so I like using a sweeter apple like Gala or Honeycrisp.
- Substitution for Raisins – Swap the raisins for another type of dried fruit, like dried sweetened cranberries or chopped dates.
More Muffin Recipes
Morning Glory Carrot Muffins
Ingredients
- 2 1/4 cups Whole wheat flour
- 2 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Kosher salt
- 1 1/4 cups Granulated sugar
- 3 Large eggs
- 8 tablespoons Butter (one stick) melted and cooled
- 1 teaspoon Vanilla extract
- 4 Medium carrots peeled and grated (about 2 cups)
- 8 oz Crushed pineapple well drained and pressed dry with paper towels
- 1/2 cup Shredded coconut
Instructions
- Preheat the oven to 375 degrees and grease a 12-Âcup muffin tin and set aside.
- In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
- In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
- Gently fold eggs, butter and vanilla into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
- Add ⅓ cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick
- inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
- Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
