Morning Glory Muffins Recipe

4.55 from 35 votes

Morning Glory Muffins are filled with carrots, raisins, apples, oats, and so much more. They make the perfect breakfast muffin for weekday mornings!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

2 cups all-purpose flour 240g
1¼ cups granulated sugar 250g
2 tsp baking soda 12g
2 tsp ground cinnamon 6g
1 tsp ground ginger 3g
½ tsp kosher salt 3g
2 cups shredded carrots 180g, excess moisture squeezed out (from about 6 carrots)
½ cup golden raisins 85g
½ cup chopped honey-roasted pecans 57g, Fresh Gourmet recommended
½ cup sweetened flaked coconut 30g
½ cup shredded apple 57g, core and peel discarded
1 tsp orange zest 2g
3 large eggs 150g
1 cup vegetable oil 200g
2 tsp pure vanilla extract 8g

Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick spray and set aside.
Spread the oats on a small baking sheet and bake 8-10 minutes until fragrant and golden. Remove from the oven to cool.
½ cup old-fashioned oats
In a small bowl, combine ¼ cup of the toasted oats with the melted butter. Mix well and set aside.
2 tbsp salted butter

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt. Set aside.
2 cups all-purpose flour, 1¼ cups granulated sugar, 2 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp kosher salt
In a medium bowl, mix together the shredded carrots, raisins, pecans, coconut, shredded apple, orange zest, and the remaining ¼ cup toasted oats.
2 cups shredded carrots, ½ cup golden raisins, ½ cup chopped honey-roasted pecans, ½ cup sweetened flaked coconut, ½ cup shredded apple, 1 tsp orange zest
Add the carrot mixture to the flour mixture and mix to combine.
In a medium bowl, whisk together the eggs, oil, and vanilla.
3 large eggs, 1 cup vegetable oil, 2 tsp pure vanilla extract
Add the egg mixture to the flour/carrot mixture and combine just until no flour is visible.
Evenly scoop the batter into all 12 muffin tin wells. The cups will be very full, and the muffins may have a “muffin top” when done, but that makes them extra cute.
Top each muffin with the prepared oat/butter topping.
Bake at 350°F for 20 minutes, or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean.
Transfer the muffins to a cooling rack and cool 5 minutes before removing the muffins from the muffin tin and placing directly on the cooling rack. Serve warm or cold. These muffins are terrific either way.