These Morning Glory Muffins are moist, cozy, and packed with good stuff—grated carrots, apple, warm spices, and a little crunch from nuts. They’re the kind of breakfast that feels like a treat, but still keeps you full. Perfect for busy mornings, lunchboxes, and meal prep.

Introduction

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If you’ve never made Morning Glory Muffins before, you’re in for a delicious surprise. They’re a fan-favorite because they’re easy to mix up in one bowl, they stay moist for days, and they taste like a bakery muffin without the price tag.

The standout trick is squeezing the grated apple just a little so the batter doesn’t get watery. You still get that sweet apple flavor, but the muffins bake up tall and tender. Trust me, don’t skip that quick squeeze—Morning Glory Muffins will be perfect every time.

Why You’ll Love This Morning Glory Muffins

Bakery-style at home: Tall, domed muffins with a moist crumb.
Meal prep friendly: Great grab-and-go breakfast all week.
Cozy and flavorful: Cinnamon and vanilla make them smell amazing.
Packed with texture: Carrots, apple, raisins, and nuts in every bite.
Freezer-friendly: Easy to stash for later.

Ingredients for Morning Glory Muffins

Dry Ingredients

All-purpose flour (2 cups): Base of the muffins.
Swap: Use 1:1 gluten-free flour blend if needed.
Baking soda (1 tsp): Helps muffins rise.
Ground cinnamon (2 tsp): Warm, cozy flavor.
Salt (1/2 tsp): Balances sweetness.

Wet Ingredients

Eggs (2): Structure and richness.
Brown sugar (3/4 cup, packed): Adds moisture and caramel flavor.
Swap: Granulated sugar works, but brown sugar is extra cozy.
Vegetable oil (1/2 cup): Keeps muffins moist.
Swap: Canola oil.
Vanilla extract (2 tsp): Warm flavor.

Mix-Ins

Grated carrots (1 1/2 cups): Moist texture and gentle sweetness.
Grated apple (1 cup, lightly squeezed): Adds sweetness and tenderness.
Tip: Squeeze out just a little juice so batter isn’t watery.
Raisins (1/2 cup): Little pops of sweetness.
Swap: Dried cranberries.
Chopped walnuts or pecans (1/2 cup): Crunch and flavor.
Swap: Skip nuts if you prefer.
Optional: Shredded coconut (1/3 cup): Adds texture and bakery vibe.

How to Make Morning Glory Muffins

Four-panel collage showing mixing batter, folding in carrots and apple, filling muffin tin, and finished muffins cooling with moist crumb visible — Mix dry and wet, fold in carrots and apple, scoop into tins, then bake until golden

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners (or grease well).
2. Whisk flour, baking soda, cinnamon, and salt in a large bowl.
3. Beat eggs, brown sugar, oil, and vanilla in a second bowl until smooth.
4. Fold grated carrots, grated apple, raisins, nuts, and coconut (if using) into the wet mixture.
5. Stir wet into dry just until combined. The batter will be thick—don’t overmix.
6. Scoop batter into the muffin cups (fill almost to the top).
7. Bake 18–22 minutes, until tops spring back and a toothpick comes out clean.
8. Cool 10 minutes in the pan, then move muffins to a rack.

Tips for Perfect Morning Glory Muffins

Squeeze the apple lightly: Keeps muffins tall, not soggy.
Don’t overmix: Overmixing makes muffins tough.
Fill cups high: Helps you get those bakery-style domes.
Check early: Ovens vary—start checking at 18 minutes.
Let them cool: Muffins set up as they cool for the best texture.

Variations & Substitutions

Extra spice: Add 1/4 tsp nutmeg.
No raisins: Use dried cranberries or skip.
Higher protein: Add 1/4 cup hemp hearts or chopped nuts.
Less sweet: Reduce sugar to 2/3 cup.
Mini muffins: Bake at 375°F for 10–12 minutes.

Make-Ahead & Freezing

Store Morning Glory Muffins in an airtight container at room temp for 2 days or in the fridge up to 5 days.
Freeze muffins for up to 2 months. Thaw overnight or warm in the microwave for 15–20 seconds.

Serving Suggestions & Pairings

Serve with butter, honey, or cream cheese.
Pair with yogurt for an easy breakfast.
Perfect for lunchboxes and snack boards.
Great with coffee or hot tea.

Reader Review: “These muffins are so moist and packed with flavor. I made a batch and they were gone in two days!”

If you make Morning Glory Muffins, leave a rating and comment! Are you adding nuts, coconut, both—or keeping it simple?

Morning Glory Muffins (Best Ever, Easy, Bakery-Style)

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Author: Donald Anderson
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Morning glory muffins are hearty and moist with carrots, apple, and warm spice—perfect for breakfast and meal prep.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
3/4 cup packed brown sugar
1/2 cup neutral oil
1/2 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1 cup grated apple
1/2 cup shredded coconut (optional)
1/2 cup raisins (optional)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Heat oven to 350°F. Line a 12-cup muffin pan.
Whisk flour, baking soda, cinnamon, and salt.
Whisk eggs, brown sugar, oil, applesauce, and vanilla.
Stir wet into dry just until combined. Fold in carrots, apple, and add-ins.
Bake 18 to 22 minutes until set. Cool.

Notes

Don’t overmix for tender muffins.
Storage: Keeps 4 days airtight; freeze 2 months.
Tools: Muffin pan, liners.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American