If you have ever wished for a muffin that tastes like carrot cake and still counts as breakfast, this morning glory muffins recipe is it. Tall, domed, packed with grated carrot, shredded apple, raisins, coconut and walnuts, and warm with cinnamon. I make a batch every other Sunday and the kitchen smells incredible.
Most morning glory muffins recipes call for a stand mixer and at least one specialty ingredient. This one uses a single bowl, a whisk and a 1/3-cup scoop. You go from craving to warm muffin in about 35 minutes, and the freezer-friendly batter means a quiet morning can turn bakery-style with almost no effort. For another cozy bake that uses a similar high-then-low oven trick, try my spiced banana rhubarb muffins next weekend.
Table of Contents
Why This Recipe Works
- Starting the bake at 425°F (220°C) for 5 minutes gives the muffins a quick burst of lift, so the tops crack open into those bakery-style domes before the centre sets.
- Neutral oil plus the natural moisture from a grated apple keeps the crumb tender for days, even straight from the freezer.
- A measured mix-in ratio (about 2 1/2 cups of fruit, nuts and coconut) gives you real texture in every bite without weighing the batter down.
- No stand mixer needed. A whisk and a spatula do the job, which means fewer dishes and no risk of overworking the gluten.
- The batter rests while the oven heats, so the flour hydrates and the spices bloom.
Ingredients
Yield: 12 standard muffins
For the dry mix:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
For the wet mix:
- 2 large eggs, room temperature
- 1/2 cup (100 g) packed light brown sugar
- 1/3 cup (75 ml) neutral oil (canola or sunflower)
- 1/3 cup (80 ml) whole milk or buttermilk
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest (from 1 orange)
For the stir-ins:
- 1 1/2 cups (about 2 medium) finely grated carrots
- 1 medium apple, peeled and grated (about 3/4 cup, squeezed dry)
- 1/2 cup (75 g) raisins or chopped dried cranberries
- 1/2 cup (40 g) sweetened shredded coconut
- 1/2 cup (55 g) chopped walnuts or pecans
Notes on the key swaps: Swap half the all-purpose flour for whole-wheat pastry flour to add a nutty depth. Replace the oil with melted unsalted butter (cooled) for a richer, more pastry-like crumb. Use sour cream or full-fat Greek yogurt in place of the milk for a tangier, more tender muffin. Swap the walnuts for pecans, or leave the nuts out for a nut-free lunchbox version.
Equipment
- Standard 12-cup muffin tin
- Paper muffin liners (or a light greasing of the cups)
- Two mixing bowls (one medium, one large)
- Whisk and a silicone spatula
- Box grater or food processor with a shredding disc
- 1/3-cup scoop for even portioning
- Cooling rack
How to Make Morning Glory Muffins
- Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners, or grease the cups lightly with oil or butter.
- In a medium bowl, whisk the flour, baking soda, cinnamon, salt and nutmeg until evenly combined. Set aside.
- In a large bowl, whisk the eggs and brown sugar until smooth and slightly pale, about 30 seconds.
- Whisk in the oil, milk, vanilla and orange zest until the mixture looks glossy and uniform.
- Add the dry mix to the wet mix and fold gently with a spatula just until no streaks of flour remain. The batter should look slightly lumpy, not smooth.
- Fold in the grated carrots, squeezed apple, raisins, coconut and walnuts. Stop the moment everything is evenly distributed.
- Let the batter rest for 10 minutes while the oven finishes heating. This hydrates the flour and helps the muffins rise taller.
- Using a 1/3-cup scoop, divide the batter between the 12 cups. Fill each cup nearly to the top; the mounds should sit slightly above the rim.
- Bake at 425°F (220°C) for 5 minutes, then lower the oven to 350°F (175°C) without opening the door. Bake for another 15 to 18 minutes, until the domes are deeply golden and a toothpick inserted in the centre comes out with a few moist crumbs.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for Success
- Grate the carrots on the small holes of a box grater. Fine shreds soften in the oven and disappear into the crumb, which is what gives the muffin that carrot-cake texture.
- Squeeze the grated apple in a clean tea towel before adding it. Too much water in the apple and the muffins turn dense and gummy.
- Never overmix the batter. Stop folding the moment the flour disappears; a few lumps are fine and will bake out.
- Trust the high-then-low oven trick. The blast of heat at the start sets the top quickly, and the lower temperature finishes the centre without drying it out.
- Fill the cups nearly to the top. A shy scoop is the most common reason for flat muffins.
Variations
- Whole-wheat version: Swap 3/4 cup (95 g) of the all-purpose flour for whole-wheat pastry flour. The crumb gets a slightly nutty, more wholesome flavor without turning heavy.
- Pineapple twist: Replace the apple with 3/4 cup well-drained crushed pineapple, and use pineapple juice in place of the milk. The result tastes like hummingbird cake in muffin form.
- Pecan morning glory: Trade the walnuts for toasted pecans, and swap the neutral oil for melted browned butter for a deeper, almost toffee-like flavor.
- Chocolate chip breakfast muffin: Drop the raisins and add 1/2 cup (85 g) mini chocolate chips. Kids will pick these over a doughnut any morning.
For another treat to round out a brunch board, my homemade whipped cream is the perfect sweet spoon alongside these muffins.
Storage, Make-Ahead and Reheating
Once cooled, store the muffins in an airtight container at room temperature for up to 2 days. For longer keeping, move them to the fridge, where they stay moist for up to 5 days.
To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer bag. They keep well for up to 3 months. Thaw overnight in the fridge or for about an hour on the counter.
To reheat, warm the muffins in a 300°F (150°C) oven for 5 to 7 minutes. They taste almost like they just came out of the oven.
The batter can also be made the night before. Cover the bowl tightly and refrigerate it; in the morning, scoop and bake, adding about 2 minutes to the second bake since the batter will be cold.
What to Serve With Them
- Soft butter and a drizzle of honey for a simple, classic breakfast.
- A smear of plain cream cheese or mascarpone for a tangy contrast to the sweet crumb.
- Soft scrambled eggs or a quick frittata to balance the sweetness with something savoury.
- A hot coffee, chai latte or cold glass of milk. If you want to bake the base from scratch, my homemade English muffin recipe is a great weekend pairing.
Frequently Asked Questions
What is actually in a morning glory muffin?
A classic morning glory muffin is built on a cinnamon-spiced batter with grated carrots, a grated apple, raisins, sweetened shredded coconut and chopped walnuts. Most versions use oil for moisture, brown sugar for depth, and a touch of orange zest to brighten everything. The flavor lands somewhere between carrot cake and a hearty bran muffin.
Can I make morning glory muffins without nuts?
Yes. Skip the walnuts entirely and add 2 tablespoons of extra shredded coconut, or 2 tablespoons of pumpkin or sunflower seeds for a nut-free crunch. The muffins will still hold together and the flavor stays balanced. This swap is the easiest way to make a school-safe version.
Why are my morning glory muffins flat instead of domed?
Flat tops usually come from one of three things: the oven was not hot enough at the start, the batter was overmixed, or the cups were under-filled. Start the bake at 425°F (220°C) for 5 minutes before lowering it, fold the flour in only until it disappears, and fill each liner nearly to the top. All three fixes together will give you those tall, bakery-style domes.
Can I use pre-shredded bagged carrots in this recipe?
Bagged shredded carrots work in a pinch, but they are usually cut thicker and drier than freshly grated carrots. If you use them, pulse them briefly in a food processor to break them down, and skip the squeeze step you would do with the apple. The muffins will still taste good, just slightly less tender.
How do I turn this recipe into mini morning glory muffins?
Scoop the batter into a 24-cup mini muffin tin lined with mini liners, filling each cup to the top. Bake at 425°F (220°C) for 3 minutes, then lower to 350°F (175°C) for another 8 to 10 minutes. Mini morning glory muffins are done when a toothpick comes out with a few moist crumbs. Expect about 36 mini muffins from one batch.
Can I make the batter the night before and bake in the morning?
Yes. Cover the bowl tightly and refrigerate the batter overnight. In the morning, give it a quick stir, scoop into the lined tin, and bake as directed, adding about 2 minutes to the second bake since the batter will be cold. You can also portion the batter into the tin, cover it, and bake straight from the fridge.
Conclusion
If you try one new thing with this morning glory muffins recipe, make it the high-then-low bake. Five minutes at 425°F (220°C) followed by 15 to 18 minutes at 350°F (175°C) is the single trick that turns a flat muffin into a domed, bakery-style one. Everything else in the bowl is forgiving, and the freezer stash means warm muffins are always within reach.