crew house morning glory muffins

 

Packed with all kinds of goodness, morning glory muffins have made their way onto many of the shelves in our local bakeries. The original recipe is hard to improve upon, and I’ve only made a few tweaks; decrease the oil amount and replace it with plain yogurt or applesauce. Similar to a really good carrot cake, they are a dense and satisfying start to the day. You can store them for up to three days and then in the freezer for up to two months.

morning glory muffins

Print Recipe
Serves: 16 Cooking Time: 45 minutes

Ingredients

  • 1¼ cups sugar + ¼ cup sugar for topping
  • 2¼ cups unbleached all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup shredded, sweetened coconut
  • ¾ raisins (soak in hot water, then drain to plumpen)
  • 1 granny smith apple, shredded
  • 1 cup crushed pineapple
  • 2 cups grated carrots
  • ½ cup coarsely chopped pecans or walnuts
  • 3 eggs
  • ¾ cup vegetable oil
  • ¼ cup plain yogurt or apple sauce
  • 1 teaspoon pure vanilla extract
  • ¼ cup wheat germ

Instructions

1

Position a rack in the lower third of the oven and preheat to 350° F.

2

Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl.

3

Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.

4

In a separate bowl, whisk the eggs with the oil, yogurt or apple sauce and vanilla. Pour into the bowl with the dry ingredients and blend well.

5

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.

6

Mix ¼ cup sugar and wheat germ and sprinkle on the top of each muffin.

7

Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.

8

Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Notes

Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.

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1 Comment

  • Reply
    Gina ZW
    August 19, 2017 at 4:10 pm

    Baked a batch to take eclipse viewing! My batch made 20 muffins and a small loaf pan. Didn’t have nuts or raisins, added about 1/4 c. Of chia seeds to the mix. Great recipe!! Thanks Carol. Gina

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