Morning Glory Muffins Recipe
Morning Glory Muffins Recipe photo by Taste of Home

Morning Glory Muffins Recipe

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4.5 13 11
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These are the best muffins I've ever eaten! Once I took them to a brunch. Three other women had brought muffins, too, but mine disappeared first, and everyone wanted the recipe! Even my husband, who doesn't normally like muffins, just can't seem to get enough of these!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

Ingredients

  • 2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup canola oil
  • 1 medium apple, shredded
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1/2 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans

Nutritional Facts

1 each: 283 calories, 16g fat (3g saturated fat), 35mg cholesterol, 228mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 3g protein

Directions

  1. In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Morning Glory Muffins in Country Extra September 1990, p49

Reviews for Morning Glory Muffins

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 3, 2016

"Very good! I'm giving it 4 stars based on original recipe. I made a few changes based on previous reviews and my family's tastes. The muffins were perfectly moist with 3/4 cup oil (I used a half cup of oil and 1/4 cup applesauce). I am glad I listened to the other reviewers as I am sure one cup oil would have made the muffins too oily. I also reduced sugar to one cup because i added applesauce and didn't want them to be too sweet. I also used Craisins instead of raisins, and omitted the nuts. My husband doesn't prefer nuts but they would have been fabulous with them in my opinion. I will make this recipe again with these revisions"

MY REVIEW
Reviewed Nov. 1, 2015

"Very flavorful and moist. I made them into mini loaves to give as gifts, I will use this recipe again."

MY REVIEW
Reviewed Mar. 22, 2015

"I baked these adding about 1/2 tsp more cinnamon, increased chopped pecans to 3/4 cup, otherwise using the recipe as is....They are DELICIOUS. My husband and I LOVE them. I put 1 dozen in the freezer for later. Great fast Breakfast muffins."

MY REVIEW
Reviewed May. 6, 2014

"I used shredded zuchini instead of apple, sour cream instead of oil and added chocolate chips - very good. Hope the kids like them when they get home :)"

MY REVIEW
Reviewed Mar. 4, 2013

"I agree with the recipe submitter - these are almost the best muffins I have ever eaten! All the different flavours of apple/carrot/pecan/coconut together are incredible. I did, like other reviewers, find them slightly oily so next time I will add less oil."

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