These moist morning glory muffins are packed with grated carrot and apple, chewy raisins, coconut and pumpkin seeds, yet the crumb stays soft rather than heavy. Mixing the wet and dry ingredients separately and folding only until the flour disappears protects the tender texture. They are hearty enough for breakfast, easy to tuck into a lunchbox and freezer-friendly for make-ahead mornings.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.
EDITORIAL KITCHEN NOTES
Why this recipe works
Finely grated carrot and apple distribute moisture throughout the batter.
Oil keeps the muffins tender after cooling and freezing.
Minimal folding prevents the packed batter from becoming tough.
Ingredient notes
Carrot
Grate it on the small holes so it softens fully during baking.
Apple
A firm, slightly tart apple balances the maple syrup; grate it just before mixing.
Pumpkin seeds
Use unsalted seeds so the muffins do not become unexpectedly salty.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Chopped walnuts or sunflower seeds can replace pumpkin seeds in equal measure.
Use an equal amount of dried cranberries instead of raisins for a tarter flavour.
Troubleshooting
The muffins are dense
Measure flour lightly and stop folding as soon as no dry streaks remain.
The centres are gummy
Bake until the tops spring back and a tester shows moist crumbs, not wet batter.
The fruit mixture is watery
Use a firm apple and fold it in immediately after grating.
Storage and freezing
Store completely cooled muffins airtight at room temperature for up to two days or refrigerate for up to five days.
Freeze individually wrapped muffins for up to three months and thaw covered at room temperature or overnight in the refrigerator.
THE BUTTER & BLOOM RECIPE
Morning Glory Muffins
Print-friendly layout
Preparation time
20 min
Cooking time
24 min
Total time
44 min
Yield
12 muffins
Cuisine
North American
Updated
Ingredients
2 cups (240 g) all-purpose flour, spooned and levelled
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine salt
3 large eggs, at room temperature
1/2 cup (120 mL) neutral oil
1/2 cup (160 g) pure maple syrup
2 medium carrots, peeled and finely grated (about 1 1/2 cups or 165 g)
1 medium firm apple, scrubbed, cored and finely grated (about 1 cup or 140 g)
1/2 cup (75 g) raisins
1/2 cup (40 g) unsweetened shredded coconut
1/2 cup (65 g) unsalted pumpkin seeds
Detailed directions for Morning Glory Muffins
Prepare the oven and pan — Position a rack in the centre and preheat the oven to 375°F (190°C). Line all 12 cups of a standard muffin pan with paper liners or grease them lightly.Morning Glory Muffins · AI instructional image: Preheat the oven to 375°F (190°C) and prepare all 12 muffin cups before mixing the batter
Prepare the produce — Rinse the carrots and apple under cool running water and dry them. Peel and finely grate the carrots. Core and grate the apple just before mixing; do not squeeze out the juice because it supplies moisture to the crumb.Morning Glory Muffins · AI instructional image: Finely grate the carrots, then grate the apple just before mixing and keep its moisture
Whisk the dry ingredients — In a large bowl, whisk the flour, cinnamon, baking soda and salt for about 20 seconds, breaking up any small lumps so the baking soda is distributed evenly.Morning Glory Muffins · AI instructional image: Whisk the dry ingredients thoroughly so the baking soda and cinnamon are distributed evenly
Whisk the wet ingredients — In a second bowl, whisk the eggs, oil and maple syrup until completely smooth and emulsified, with no visible streaks of egg white.Morning Glory Muffins · AI instructional image: Whisk the eggs, oil and maple syrup until smooth and emulsified
Begin the batter — Pour the wet mixture into the dry ingredients. Fold gently from the bottom with a flexible spatula only until a few flour streaks remain.Morning Glory Muffins · AI instructional image: Fold gently and stop while a few flour streaks remain
Add the fruit and mix-ins — Add the grated carrot and apple, raisins, coconut and pumpkin seeds. Fold only until evenly distributed and the last dry flour disappears. The batter should be thick and moist; do not beat it, and do not taste raw batter containing uncooked flour and egg.Morning Glory Muffins · AI instructional image: Fold in the carrot, apple, raisins, coconut and pumpkin seeds only until evenly distributed
Fill and bake — Divide the batter evenly among all 12 cups; each should be about three-quarters full. Bake for 21 to 24 minutes, rotating the pan after 16 minutes only if the oven browns unevenly.Morning Glory Muffins · AI instructional image: Divide the thick batter evenly among all 12 cups so the muffins bake at the same rate
Check, cool and store — The muffins are done when the domed tops spring back after a gentle touch and a tester inserted through the cake portion shows moist crumbs but no wet batter. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Store airtight at room temperature for up to 2 days, refrigerate for up to 5 days or freeze individually for up to 3 months.Morning Glory Muffins · AI instructional image: The muffins are ready when the tops spring back and a tester shows moist crumbs without wet batter
Keywords: morning glory muffins · moist morning glory muffins · morning glory muffins with carrot and apple · healthy breakfast muffins · carrot apple raisin muffins · freezer friendly muffins
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COMMON QUESTIONS
Morning Glory Muffins FAQ
Do morning glory muffins need to be refrigerated?
They can stay airtight at room temperature for up to two days; refrigerate for longer storage.
Can I freeze morning glory muffins?
Yes. Cool them completely, wrap individually and freeze for up to three months.
How do I avoid overmixing?
Use a spatula and fold just until the last visible streaks of flour disappear.
Should I squeeze the grated apple and carrot?
No. Keep their natural moisture; it helps create the soft crumb. Use a firm apple and add the grated produce promptly.
Can I taste morning glory muffin batter?
No. Batter containing uncooked flour and raw egg should be baked before eating.
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