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


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



Position a rack in the lower third of the oven and preheat to 350°. Grease muffin tins or line with paper cupcake liners.


In a large bowl, whisk together the sugar, flour, cinnamon, baking soda and salt.


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


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


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


Mix wheat germ and sugar, sprinkle on the tops of each muffin.


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


Cool muffins in the pan for 10 minutes, run a knife around the edges to loosen and then turn out onto a rack to finish cooling.


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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  • 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

  • Reply
    Kurt Watkins
    May 10, 2018 at 10:07 pm

    My muffins broke coming out of the muffin pan. I did grease the pan before putting the batter in and I waited ten minutes after I pulled them out of the oven. I put a towel over the muffins and turned the pan upside down but they did not fall out so I used a silicone spatula to wedge them out. The result is 45% damaged but delicious still. Next batch I’ll use paper. A silicone muffin pan might be in my future too. Kurt

    • Reply
      Carol Buchan
      May 11, 2018 at 7:13 pm

      You have me scratching my head. I usually spray a little oil in the tins and once they have cooled several minutes, I take a knife and run it about the edges and pop them out. Are you muffin tins older? The new ones have a coating that is better than the old tefflon. Perhaps I should add the tip to loosen with a knife first?

  • Reply
    Kurt Watkins
    May 12, 2018 at 5:54 am

    I tried a tiny bit of coconut oil around the top edge and used paper. They are in the oven now so they will be super fresh for us tomorrow morning. .
    Oh, and other thing, I had not added the wheat germ to the recipe when I made it before, I had added it only to the topping so that may have left the muffin too delicate? This time I caught my mistake and added it.
    Thanks for your ideas and the recipe

    • Reply
      Carol Buchan
      May 13, 2018 at 2:30 pm

      Kurt, I believe the wheat germ is intended to be part of the topping and not added to the batter, so I’ve removed it from the ingredients list and it is listed under the topping heading only. I appreciate your willingness to continue testing these until you achieved perfection. You are well on your way to becoming an excellent baker.

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