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
- 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
- Preheat and Prepare: Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
- Make the Crumble: Combine crumble flour, sugar, cold butter, pistachios, and salt. Rub with fingertips until coarse crumbs form; chill.
- Whisk Dry Ingredients: In a large bowl, whisk together the flours, sugars, baking powder, baking soda, cardamom, cinnamon, and salt until well combined.
- Combine Wet Ingredients: Whisk milk and lemon juice; let stand 5 minutes. Add oil, eggs, vanilla, and orange blossom water, whisking until smooth.
- 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.
- Fill and Top: Divide batter evenly among 12 muffin cups (two-thirds full). Sprinkle chilled pistachio crumble generously over each.
- Bake Until Golden: Bake 20-22 minutes until golden brown, crumble toasted, and a wooden skewer comes out clean.
- Cool Properly: Remove tin from oven, cool on wire rack 5 minutes. Transfer muffins to rack to cool completely.
- 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