Why You Must Make Morning Glory Muffins

• If you enjoy carrot cake, you’ll definitely appreciate these muffins.
• The blend of grated carrots, crushed pineapple, and pecans offers more wholesome ingredients than your regular muffins or pastries.
• They serve as a tasty afternoon snack or a guilt-free dessert—think of them as cupcakes without the frosting!

Ingredient Notes

• Kitchen Staples: Flour, baking soda, ground cinnamon, salt, and sugar are essentials you likely already have on hand.
• Eggs: Use large eggs that are at room temperature for better mixing.
• Butter: Melted and cooled salted butter works well here. If you prefer unsalted, simply add a bit more salt to the mix.
• Vanilla Extract: Make sure to choose “Real Vanilla Extract” over artificial alternatives. My go-to brand is Nielsen-Massey.
• Grated Carrots: Peel and then grate your carrots for the best texture.
• Crushed Pineapple: Opt for a small 8-ounce can, and be sure to drain it well. Pat it dry with paper towels to remove excess moisture, as too much can affect the batter.
• Sweetened Shredded Coconut: I recommend the Baker’s brand, which you can find in most grocery stores.
• Craisins: These sweetened dried cranberries add a lovely flavor, but feel free to use raisins or even dried cherries if you prefer.
• Pecans: Lightly toast the pecans in a dry skillet to enhance their flavor, then chop them coarsely. Walnuts can also be a great substitute.

How to Make Morning Glory Muffins

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, eggs, melted butter, and vanilla extract until the mixture is smooth.
4. Combine Mixtures: Using a rubber spatula, gently fold the wet mixture into the dry ingredients. Mix until just combined—be careful not to overmix.
5. Add the Goodies: Fold in the grated carrots, crushed pineapple, coconut, craisins, and toasted pecans. Again, mix until just combined to keep the muffins tender.
6. Portion the Batter: Scoop about ⅓ cup of the batter into each muffin cup, filling them about ¾ full.
7. Bake: Bake the muffins for 25-30 minutes, rotating the pan halfway through to ensure even baking. They are done when a toothpick inserted in the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Recipe Tips

• Be gentle when mixing the batter. Overmixing can lead to dense, tough muffins.
• If your dried fruit appears a bit dried out, soak them in hot water briefly to rehydrate, then drain well before adding them to the batter.
• Feel free to substitute raisins for craisins if that’s your preference.
• Use dry measuring cups for all your dry ingredients, and liquid measuring cups for any liquids. When measuring liquids, make sure you’re at eye level for the most accurate measurement.
• Keep an eye on your muffins towards the end of the baking time. If a toothpick comes out with wet batter, give them a few more minutes in the oven.

Frequently Asked Questions