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Morning Glory Muffins Recipe

Name: Morning Glory Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 1 1/4 cups granulated sugar; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 1 tablespoon ground cinnamon; 1/2 teaspoon Salt; 1/2 cup sweetened shredded coconut; 3/4 cup raisins ((see note 1)); 1 large apple (peeled and grated (see note 2)); 1 (8 ounce) can crushed pineapple (drained and pressed dry with paper towels (see note 3)); 4 medium carrots (peeled and grated (about 2 cups, see note 4)); 1/2 cup walnuts (toasted and coarsely chopped (see note 5)); 3 eggs; 1 cup vegetable oil; 1 teaspoon vanilla extract

Culinary Hill

This moist muffin recipe is packed with carrots, apples, pineapple, raisins, coconut, and walnuts. Full of tropical flavor and a breeze to make, this easy muffin recipe might just inspire you to look forward to mornings!

Ingredients

1 1/4 cups granulated sugar

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

1/2 teaspoon Salt

1/2 cup sweetened shredded coconut

3/4 cup raisins ((see note 1))

1 large apple (peeled and grated (see note 2))

1 (8 ounce) can crushed pineapple (drained and pressed dry with paper towels (see note 3))

4 medium carrots (peeled and grated (about 2 cups, see note 4))

1/2 cup walnuts (toasted and coarsely chopped (see note 5))

3 eggs

1 cup vegetable oil

1 teaspoon vanilla extract

Method

Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin.

In a large bowl, whisk together sugar, flour, baking soda, cinnamon and salt. Add coconut, raisins, apple, pineapple, carrots, and walnuts and stir to combine.

In a small bowl, whisk together eggs, oil, and vanilla until smooth. Gently add egg mixture to the dry mixture stir carefully to combine (do not overmix).

Using a greased 1/3 cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 25-35 minutes, rotating the pan half-way through baking.

Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving.

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