Morning Glory Muffins
Last Updated on April 29, 2026 by Kiersten James
A classic morning glory muffin recipe made with fresh carrots, apples, and warm spice – practical, filling, and good with strong coffee.
Some recipes just feel like a reset button. These morning glory muffins are one of them.
I actually made these yesterday after the worst blizzard we’ve ever had – over 30 inches of snow, nowhere to go, cabin fever setting in hard.
Everyone’s moods were shot; my husband had been awake for nearly 40 hours, and I needed something warm, familiar, and hopeful on the counter when he got home from working at the railroad.
Normally, these are a late-summer thing for us. When apples start coming in, I tend to rotate between these muffins and my fresh apple sheet cake with caramel glaze before heading into apple butter prep.
Yesterday called for comfort instead of tradition, and these absolutely delivered.
They’re hearty without being heavy, lightly sweet, packed with real ingredients, and they smell like something good is coming – even when everything outside is buried in snow.
Why You’ll Love These Morning Glory Muffins
These are the kind of muffins (like pumpkin chocolate chip muffins) that you can make once and eat all week without getting bored.
They’re:
- Moist and sturdy, not crumbly
- Lightly sweet, but not dessert-level sweet
- Packed with apples, carrots, coconut, and nuts
- Perfect with coffee, eggs, or just grabbed on the way out the door
- Great for an after-school snack or adult energy-lifter
Ingredients You’ll Be Using:
All-purpose flour: For structure.
White sugar: This recipe is meant to be lightly sweet but substantial. The full amount is correct.
Baking soda: Lifts the heavy, mix-in-loaded batter without drying it out.
Cinnamon: This is the main flavor. Don’t skimp!
Salt: Keeps the muffins from tasting flat.
Eggs: Hold everything together and give the muffins structure.
Vegetable oil: This is why these stay moist for days. Butter doesn’t work the same here.
Vanilla extract: Softens the spice and rounds everything out.
Grated carrots: Classic morning glory base and built-in moisture.
Shredded apple: Blends into the batter instead of sitting in chunks.
Raisins: Very traditional, and they balance the spice and carrot nicely.
Shredded coconut: For texture, not sweetness.
Chopped nuts: Adds substance and makes these feel like a real breakfast.
Tips for the Best Morning Glory Muffins Ever
Grate everything fresh
Pre-shredded carrots that you buy in a bag at the store are dry and sad. Freshly grated carrots and apples make a huge difference.
Don’t overmix
Once the flour goes in, mix just until combined. Overmixing makes for dense muffins.
Fill the cups properly
These are hearty muffins. Fill the liners at least 3/4 full so they dome nicely.
They’re better the next day
The flavors settle and deepen overnight. These are even better on day two.
How to Make Morning Glory Muffins
Equipment:
- Rotary grater
- Muffin tin + liners
Ingredients:
- 2 cups all-purpose flour
- 1 1/4 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 3/4 cup raisins
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 apple, shredded
Instructions:
Preheat oven to 350°F. Line a muffin tin with paper liners.
In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and salt until fully combined.
In a separate bowl, beat the eggs, then whisk in the oil and vanilla.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon or stiff rubber spatula until just incorporated.
Fold in the carrots, raisins, coconut, nuts, and shredded apple.
Divide the batter evenly between muffin cups, filling them generously – these are meant to be large, hearty muffins. I’ve found that the easiest way to do this is with a tablespoon and a rubber spatula.
Bake on the middle rack for 22 to 25 minutes, rotating the muffin pan halfway through baking. You’ll know they’re done when a toothpick comes out with a few moist crumbs.
Let cool briefly, then remove the muffins from the pan to a wire rack.
Storage & Freezing
Wrap muffins individually in plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm before eating if storing in the fridge.
Freeze fully cooled muffins for up to 3 months. Thaw overnight or warm gently in the oven
Morning Glory Muffins
A classic morning glory muffin recipe made with fresh carrots, apples, and warm spice — practical, filling, and good with strong coffee.
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 3/4 cup raisins
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 large apple, shredded
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and salt until fully combined.
- In a separate bowl, beat the eggs, then whisk in the oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon or stiff rubber spatula until just incorporated.
- Fold in the carrots, raisins, coconut, nuts, and shredded apple.
- Divide the batter evenly between muffin cups, filling them generously - these are meant to be large, hearty muffins. I've found that the easiest way to do this is with a tablespoon and a rubber spatula.
- Bake on the middle rack for 22 to 25 minutes, rotating the muffin pan halfway through baking. You'll know they're done when a toothpick comes out with a few moist crumbs.
- Let cool briefly, then remove the muffins from the pan to a wire rack.
Recommended Products
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More From Scratch Breakfast Ideas:
Baked Oatmeal with Mixed Berries (Fresh or Frozen)
Big Bakery-Style Blueberry Muffins
