If you’ve been on the lookout for a muffin that brings together wholesome ingredients, natural sweetness, and a delightful texture, you’re going to adore this Morning Glory Muffins Recipe. Bursting with grated carrots and zucchini, this muffin packs a refreshing vegetable punch that sneaks in some goodness without feeling heavy or dense. With a perfect balance of warm cinnamon spice, chewy raisins or cranberries, and optional crunchy nuts, these muffins are as vibrant in flavor as they are in color — truly a joyful way to start your morning or fuel an afternoon snack.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the texture and flavor of these muffins. Each component plays its role, whether it’s the two kinds of flour that provide structure and heartiness or the natural sweeteners that keep things moist and tender.
- All-purpose flour: The base that creates a light and soft crumb without weighing the muffins down.
- Whole wheat flour: Adds nuttiness and boosts the fiber content for that wholesome feel.
- Grated carrots: Natural sweetness and moisture with a lovely orange hue visible in every bite.
- Grated zucchini: Brings moisture and subtle earthiness, keeping muffins tender and fresh.
- Unsweetened applesauce: A healthy moisture booster that reduces the need for extra oil.
- Brown sugar: Provides rich, caramel notes that warm up the flavor.
- Honey or maple syrup: Adds natural sweetness with depth, complementing the fruits and spices.
- Vegetable oil: Keeps the muffins soft and moist without a greasy finish.
- Large eggs: Bind everything together and help the muffins rise.
- Baking soda and baking powder: Work together to give your muffins a perfect lift and light texture.
- Ground cinnamon: Infuses that cozy spice that wakes up your taste buds.
- Salt: Enhances all the flavors and balances the sweetness.
- Chopped walnuts or pecans (optional): Adds crunch and nutty flavor contrast to the soft crumb.
- Raisins or dried cranberries: Little bursts of chew and tartness that bring extra interest to each bite.
How to Make Morning Glory Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
First things first, get your oven warmed up to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it to make sure your muffins come out clean and perfect. This preheating step ensures even baking from the start and helps your muffins rise just right.
Step 2: Combine the Dry Ingredients
In a roomy bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt until everything is nicely blended. This step evenly distributes the leavening agents and spices so your muffins bake uniformly.
Step 3: Mix the Wet Ingredients
In another bowl, beat the eggs together with brown sugar, honey or maple syrup, vegetable oil, and the unsweetened applesauce. Whisk until the mixture turns smooth and slightly glossy. This combination brings moisture, sweetness, and richness, setting the foundation for super moist muffins.
Step 4: Combine Wet and Dry, Then Add the Veggies and Extras
Slowly fold the wet ingredients into the dry mix. Then gently fold in the grated carrots, zucchini, and your choice of nuts and dried fruit if using. Be careful not to overmix; a few lumps are excellent to keep the muffins tender and light. The grated veggies are the stars here, adding natural sweetness and whisper-light texture.
Step 5: Fill the Muffin Cups
Use a spoon or an ice cream scoop to fill each muffin cup about two-thirds full. This amount leaves enough room for the muffins to expand without spilling over — perfect for a neat batch that’s pretty to serve.
Step 6: Bake to Golden Perfection
Pop your muffins in the preheated oven for 20 to 25 minutes. Keep an eye on them after 20 minutes by inserting a toothpick into the center — if it comes out clean, you’re good to go! After baking, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Cooling helps them set fully for that just-right texture.
How to Serve Morning Glory Muffins Recipe
Garnishes
For a little extra love, try topping your muffins with a light spread of cream cheese or a drizzle of honey. A sprinkle of powdered sugar or finely chopped nuts adds a charming finishing touch that makes these treats feel truly special.
Side Dishes
These muffins pair wonderfully with a cup of your favorite morning brew, whether that’s steaming coffee, herbal tea, or even a creamy latte. For a more complete breakfast, serve alongside fresh fruit or a yogurt parfait for a refreshing contrast.
Creative Ways to Present
If you’re bringing these muffins to a brunch or a gathering, place them in a rustic basket lined with a colorful napkin for a homey vibe. You can also get creative by slicing them in half, toasting lightly, and adding a smear of nut butter or jam for an elevated treat everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Morning Glory Muffins Recipe muffins can be stored tightly covered at room temperature for up to 3 days. For the best texture, use an airtight container to keep moisture in and prevent them from drying out.
Freezing
To enjoy these muffins later, wrap each one individually in plastic wrap and place them in a resealable freezer bag. They freeze beautifully for up to 3 months. When you want a quick snack, just thaw them overnight in the fridge or at room temperature.
Reheating
Reheat muffins in a toaster oven or microwave for about 15 to 20 seconds to bring back their warmth and softness. If you like a bit of crisp, lightly toast them and then add your favorite topping for a comforting treat.
FAQs
Can I substitute the whole wheat flour with all-purpose flour?
Absolutely! Using only all-purpose flour will give you a lighter muffin with a softer crumb. However, whole wheat adds nuttiness and a bit more fiber, making the muffins heartier and more wholesome.
What can I use instead of grated zucchini?
If you don’t have zucchini on hand, finely grated apple or mashed banana can be a delicious substitute that adds moisture and natural sweetness, though it will slightly change the flavor profile.
Are these muffins suitable for kids?
Definitely yes! Morning Glory Muffins Recipe is a kid-friendly way to sneak in veggies and fruit, plus their naturally sweet flavor makes them appealing to little ones and adults alike.
Can I make this recipe vegan?
To veganize these muffins, swap the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and replace the honey with maple syrup. Use a plant-based milk if you decide to adjust moisture levels. The texture might vary slightly but will still be delicious!
How do I know when the muffins are done baking?
The best test is to insert a toothpick into the center of a muffin — if it comes out clean or with just a few moist crumbs, your muffins are perfectly baked and ready to enjoy.
Final Thoughts
There’s something truly comforting and uplifting about making the Morning Glory Muffins Recipe at home. They bring warmth, color, and an unexpected burst of veggies to your table, all wrapped up in a soft and flavorful package. Whether you’re a seasoned baker or a newbie, giving this recipe a try will add a joyful muffin moment to your day — and chances are, it will quickly become a beloved staple in your recipe collection.
Print
Morning Glory Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Morning Glory Muffins are a wholesome and flavorful breakfast treat packed with grated carrots, zucchini, nuts, and dried fruit. Moist and lightly spiced with cinnamon, they combine whole wheat and all-purpose flours for a hearty texture and natural sweetness from applesauce, honey, and brown sugar. Perfect for a nutritious start to your day or a tasty snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
Produce
- 1 cup grated carrots
- 1/2 cup grated zucchini
Add-ins (Optional)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Stir all dry ingredients together evenly to blend the leavening agents and spices throughout.
- Whisk Wet Ingredients: In another bowl, whisk together the eggs, brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until the mixture is smooth and well combined to ensure even sweetness and moisture.
- Combine Mixtures: Gradually add the wet ingredients into the dry flour mixture. Fold in the grated carrots and zucchini along with the chopped nuts and dried fruit if using. Mix gently until just combined to avoid overmixing, which can make muffins dense.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the muffins to a wire rack to cool before serving.
Notes
- Use fresh grated carrots and zucchini for best texture and moisture.
- Walnuts or pecans add nice crunch but can be omitted to keep the muffins nut-free.
- Substitute honey with maple syrup to make them vegan-friendly if eggs are replaced accordingly.
- Do not overmix the batter; mixing until just combined keeps muffins light and tender.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
