Morning Glory Muffins Recipe 1764022728.711566
Breakfast

Morning Glory Muffins Recipe

Morning Glory Muffins Recipe 1764022728.711566

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Morning Glory Muffins Recipe 1764022728.711566

morning glory muffins recipe

  • Author: Jusmira Rayne
  • Total Time: 47 minutes
  • Yield: 12 muffins 1x
  • Diet: General
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Description

This morning glory muffins recipe offers a hearty, family-friendly treat perfect for a grab-and-go breakfast, filling your kitchen with the warm, spicy aroma of cinnamon and cardamom.

Ingredients

Scale
  • 1.5 cups all-purpose flour (170 g)
  • 0.75 cup granulated sugar (150 g)
  • 0.25 cup light brown sugar, packed (50 g)
  • 2 teaspoons baking powder (10 g)
  • 1 teaspoon baking soda (5 g)
  • 1 teaspoon ground cardamom (5 g)
  • 0.5 teaspoon ground cinnamon (2.5 g)
  • 0.5 teaspoon fine sea salt (2.5 g)
  • 0.33 cup vegetable oil (80 ml)
  • 2 large eggs
  • 0.25 cup milk (dairy or plant-based) (60 ml)
  • 1 tablespoon lemon juice (freshly squeezed) or apple cider vinegar (15 ml)
  • 1 teaspoon alcohol-free vanilla extract (5 ml)
  • 1 teaspoon alcohol-free orange blossom water (5 ml)
  • 2 cups grated carrots (200 g)
  • 1 medium firm apple (e.g., Honeycrisp or Fuji), unpeeled and finely grated (about 150g or 1 cup)
  • 0.5 cup shredded unsweetened coconut (60 g)
  • 0.75 cup pecans, finely chopped (75 g)
  • 0.25 cup all-purpose flour (30 g) for crumble
  • 2 tablespoons granulated sugar (30 g) for crumble
  • 2 tablespoons cold unsalted butter, cut into small cubes (30 g) for crumble
  • 0.25 cup pistachios, shelled and finely chopped (30 g) for crumble
  • Pinch of fine sea salt for crumble
  • 2 tablespoons powdered sugar (15 g) for garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
  2. Make the Crumble: Combine crumble flour, sugar, cold butter, pistachios, and salt. Rub with fingertips until coarse crumbs form; chill.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the flours, sugars, baking powder, baking soda, cardamom, cinnamon, and salt until well combined.
  4. Combine Wet Ingredients: Whisk milk and lemon juice; let stand 5 minutes. Add oil, eggs, vanilla, and orange blossom water, whisking until smooth.
  5. Mix Batter and Fold In Add-ins: Pour wet into dry. Stir gently until just combined; overmixing leads to tough muffins. Fold in carrots, apple, coconut, and pecans.
  6. Fill and Top: Divide batter evenly among 12 muffin cups (two-thirds full). Sprinkle chilled pistachio crumble generously over each.
  7. Bake Until Golden: Bake 20-22 minutes until golden brown, crumble toasted, and a wooden skewer comes out clean.
  8. Cool Properly: Remove tin from oven, cool on wire rack 5 minutes. Transfer muffins to rack to cool completely.
  9. Garnish and Serve: Arrange cooled morning glory muffins. Dust lightly with powdered sugar for an elegant finish.

Notes

Try half whole wheat flour or 1:1 gluten-free blend. Swap pecans for walnuts or almonds. Unsweetened applesauce can replace half the oil. Reduce granulated sugar for less sweetness. Add ground flaxseed or chia seeds for omega-3s. Use plant-based milk for dairy-free. Use pre-shredded carrots or prep crumble/dry ingredients ahead. Grate apple just before adding. Avoid overmixing the batter, measure precisely, and check doneness around 20 minutes with a clean skewer to prevent overbaking.

  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320 calories
  • Sugar: 28 g
  • Sodium: 280 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 40 mg

Keywords: morning glory muffins, easy breakfast, nutritious, family-friendly, cinnamon, cardamom, pecans, apple, carrot, baking

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