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Classic Moist & Healthy Morning Glory Muffins recipe card

Classic Moist and Healthy Morning Glory Muffins

Wholesome, moist muffins packed with carrots, apple, raisins, nuts, and warm spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 1 cup finely grated carrots about 2 medium carrots
  • 1/2 cup finely chopped apple peeled and cored
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup shredded unsweetened coconut optional

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease each cup well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  3. In a separate medium bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla bean paste until smooth and slightly thickened.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined and no dry pockets of flour remain. Do not overmix.
  5. Fold in the grated carrots, chopped apple, raisins, nuts, and coconut, if using, until they are evenly distributed in the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full.
  7. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  8. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Transfer the muffins to a wire rack to cool completely before serving or storing.

Notes

- Pack the brown sugar firmly into the measuring cup so the muffins bake moist and flavorful.
- Grate the carrots finely so they blend into the batter and keep the crumb tender.
- Use a neutral flavored oil such as canola, sunflower, or light olive oil for the best taste.
- For nut-free muffins, omit the nuts and add an extra 1/4 cup raisins or seeds.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.