Morning Glory Muffins
Looking for a delicious, wholesome muffin that is filled with fruit, veggies, and nuts, look no further than this Morning Glory Muffin recipe! Features a soft crumb, warm spices and bits of fruit, carrots and nuts throughout. Perfect for a quick breakfast or an afternoon snack with a cup of tea.
If you asked me what my favourite thing to bake is, muffins and quick breads like this lemon loaf will likely come to mind first. Both are so easy to make, fool proof if you follow a few simple tips, and perfect for bakers at all levels. These bran muffins made without buttermilk are consistently one of the most saved recipes here at the Red Cottage!
Why You’ll Love These Muffins
- quick and easy to make
- simple pantry ingredients
- bake up moist, light and fluffy
- perfect for a grab and go breakfast (hence the name Morning Glory!) or an afternoon snack with a cup of tea
Ingredients You Will Need
Loaded with fruit and veggies and a few simple pantry ingredients.
- olive oil – the essential fat to maintain moisture and tender crumb better than melted butter
- granulated sugar – for sweetness, moisture and structure
- eggs – act as a binder to hold ingredients together, add structure and soft texture
- banana – natural sweetener
- grated carrots – add a bit of texture and mild sweetness, almost melting into the batter
- raisins – little pops of sweetness and chewiness
- crushed pineapple – adds a slight tang and helps balance the sweetness
- greek yogurt – adds richness and builds on that slight tanginess for flavour balance, but also reacts with learners to provide a nice lift
- all purpose flour – the base that holds everything together and provides a nice crumb
- baking powder and baking soda – baking powder gives the batter a steady rise while the baking soda reacts with the acidic ingredients to provide a nice boost in rise
- cinnamon and nutmeg – adds a warm depth of flavour
- walnuts – offers a nice crunch
How to Make Morning Glory Muffins
Be sure to see the full printable recipe card below!
- in a medium bowl beat oil and sugar until smooth
- add eggs and vanilla, whisk until blended
- stir bananas, grated carrots, raisins, pineapple and yogurt
- in a separate bowl sift together all dry ingredients and walnuts
- fold wet ingredients into flour mixture just until blended, fold in nuts (do not over mix)
- divide batter between prepared muffin cups sprayed with non-stick spray or lined with paper liners, filling each almost to the top (I usually get 10 muffins out of the batter)
- bake at 400 degrees Fahrenheit for 5 minutes, reduce heat to 350 and continue baking 18-20 minutes, until toothpick inserted in the centre comes out with just a few crumbs.
- remove from oven, cool in tins for 5 minutes and transfer to wire rack to cool completely
Substitution Ideas
While I love these muffins exactly as they are, sometimes I find that I don’t have all the ingredients on hand, but have easily made the following substitutions with good results:
- swap dried cranberries for the raisins
- add chopped pecans instead of walnuts, or try sunflower seeds or shelled pumpkin seeds
- omit the nuts and add shredded coconut, then top with slivered almonds
- use vegetable oil in place of olive oil
- add some orange zest for a bit of citrus flavour
- swap out the nutmeg for ginger
- use sour cream instead of yogurt
Tips for Making Muffins
You’ll want to follow these few basic tips for making the best morning glory muffins
- spoon flour into measuring cup and level with a knife for accurate measurement
- do not over mix the batter – this cannot be overstated enough as over mixed batter is the number one cause of tough muffins
- drain crushed pineapple very well, and gently squeeze out any excess liquid
- grate carrots on the finest side of a box grater
- use ripe bananas that mash easily
- fill muffin tins almost to the top for a nice domed top
- start oven temperature at 400 degrees then reduce after 5 minutes to help get a higher rise on the muffin top
Handy Storage Tips
Allow muffins to cool completely before storing in an airtight container lined with paper towel. This helps prevent muffins from getting soggy. Store them at room temperature for up to 3 days. For longer storage, store in an airtight container in the freezer for up to 2 months. Wrapping each muffin individually in plastic wrap before freezing makes it easy to defrost one or two at a time.
Frequently Asked Questions
Absolutely you can! Follow the storage instructions above for the best short and long term storage suggestions.
Over mixing when combining the wet and dry ingredients is usually the cause of dense muffins. In addition, too much moisture can also result in muffins that are too dense. Be sure to fully drain and squeeze out any extra liquid from the crushed pineapple.
Yes you can, but I would not suggest you cut it back by more than a third to a half. Try reducing it my a third on the first try. Sugar also adds to the moisture and tenderness of the muffin, and also helps with browning, so reducing it too much will have a negative effect on these elements.
You can make a few simple changes to help with this. Swap out half of the all purpose flour for whole wheat flour, and reduce the sugar by one third. This will result in a heartier texture, but the muffin should still be moist and flavourful.
Whether you’re whipping up a batch of these yummy muffins for breakfast, brunch or just to have on hand when a craving for something sweet hits, I’m sure you will find them as delicious and wholesome as I do! The warm spices, sweet fruit and tender crumb makes them a favourite any time of year.
Morning Glory Muffins
Equipment
- 2 mixing bowls
- muffin tins
Ingredients
- ¼ cup olive oil or vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ripe medium banana, mashed
- 1 ½ cups finely grated carrots
- ½ cup sultana raisins
- â…“ cup crushed pineapple drained well
- â…“ cup greek yogurt
- 1 ½ cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped walnuts plus more for sprinkling on top
Instructions
- Preheat oven to 400℉. Spray muffin tins with non-stick spray or line with paper cupcake liners. Set aside.
- In a medium mixing bowl whisk together the oil and sugar until no lumps remain. Add eggs and vanilla extract, whisk until well blended.
- Stir in the banana, carrots, raisins, pineapple and yogurt until well combined.
- In a separate large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and chopped walnuts.
- Add wet ingredients to dry and fold just until combined. Do not over mix.
- Divide between 10 to 12 muffin tins, filling almost to the top. Sprinkle with additional walnuts and course sugar (optional).
- Bake at 400℉ for 5 minutes. Reduce heat to 350℉ and continue baking for another 15-18 minutes, until toothpick inserted in centre comes out clean or with just a few crumbs.
- Remove from oven, allow to sit for 5 minutes on wire rack. Remove from tins and enjoy warm or allow to cool completely.
Notes
I have been looking for a good breakfast muffin. This looks great!
Would love to know what you think if you get a chance to make them 🙂
Olive oil, really?
You read it right! I do use olive oil in baking now and then!