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Morning Glory Muffins Recipe

Morning Glory Muffins Recipe

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. YIELD:18 servings


  • 2 cups flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups grated carrot
  • 1/2 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 3 eggs
  • 1 cup vegetable oil
  • 1 apple, cored and shredded
  • 2 teaspoons vanilla extract


  • 1. In large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in carrot, raisins, coconut and pecans. In separate bowl, combine eggs, oil, apple and vanilla. Add to flour mixture. Stir only until combined. Spoon into greased or lined muffin tins. Bake at 350° for 15-18 minutes. Yield: about 18 muffins.

Nutritional Facts

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

Reviews for Morning Glory Muffins

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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"

Reviewed Nov. 1, 2015

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

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."

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 :)"

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."

Reviewed Jul. 13, 2012

"Try cutting down the oil to 1/2 cup instead of 1/4 cup."

Reviewed Jul. 13, 2012

"I checked out other recipes that are similar to this and most others just use 1 egg and 1/4 cup oil. I'm gonna try that which should lead to much less fat (more diet friendly) and a lighter muffin."

Reviewed Jul. 12, 2012

"I'm gonna try adding oats to it next time. It has a lot of oil and eggs so I'm also gonna replace some of the oil with applesauce I think."

Reviewed Jun. 25, 2012

"I love Morning Glory muffins- and these are excellent. I used coconut oil and light brown sugar... moist and delicious. I almost never bake- but I'll be making these once a week!"

Reviewed Feb. 26, 2012

"This is a very hearty, filling muffin. Instead of just the all purpose flour, I used a four blend of all purpose, whole wheat and flax. Everything else was the same. These would make a great breakfast treat, as the name suggests. I will make these again."

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