These rustically beautiful Morning Glory Muffins are moist and super delicious. They’re also loaded with fiber – and lots of great nutrition!
I love having a Whole Foods within walking distance of our home and find myself frequently wandering the aisles checking out all the wonderful ingredients. I’m always tempted when passing by the shelves laden with freshly baked muffins and the Morning Glory Muffins are definitely one of my favorite selections.
They’re sweet, moist and filled with wholesome ingredients including fresh carrots, shredded apples, raisins, coconut, walnuts and whole wheat flour. But they’re quite pricey at Whole Foods, so I decided to do a little sleuthing and see if I could come up with a similar recipe. I found that Whole Foods actually has a recipe on their website for Morning Glory Muffins, but honestly, (don’t tell anyone I said this) they look kind of flat and dry. I decided to base my muffins on a recipe from King Arthur Flour instead.
A few adaptations
I adapted the King Arthur Morning Glory Muffins recipe a bit by swapping out dried cranberries for the raisins, exchanging pecans for the walnuts and leaving the nutritious (and pretty) red skin on the apples.
Instead of adding the pecans to the batter, I used them for a “candied” topping. The topping is a simple combination of sunflower seeds, honey, salt and a few drops of oil. The topping adds a beautiful and delicious finishing touch to these wonderful muffins.
I serve these rustically beautiful Morning Glory Muffins frequently and it seems everyone always goes crazy over them. They disappear quickly and I love that they can be baked ahead and stored in the freezer. An overnight thaw or a quick stint in the microwave and they’re just like fresh baked.
Because these muffins are loaded with fiber and lots of great nutrients, I find that one muffin keeps me satisfied all morning. I’m a happy camper when there’s a stash of them in the freezer that we can enjoy for a quick, decently healthy breakfast.
Café Tips for making these Morning Glory Muffins
- The recipe makes more than indicated on the King Arthur site. The instructions are to fill the muffin cups “almost to the top”. I did fill them nice and high, but instead of 12, I was able to get 16 really nice-size muffins from the recipe.
- This recipe calls for whole wheat pastry flour. Whole wheat pastry flour is available at larger grocery stores, in bulk at Whole Foods and online.
- I’ve substituted white whole wheat flour for the whole wheat pastry flour with good results. White whole wheat flour has the same nutritional value as regular whole wheat flour but it’s a little lighter. It’s available at most larger grocery stores and online.
- Use a BIG bowl when stirring together these muffins. There are lots of ingredients!
- To make things super easy, I often purchase packaged shredded carrots for these Morning Glory Muffins.
- For the topping, I use a sprinkle of turbinado sugar. You could also use demerara sugar or raw sugar which are both similar. You’ll find most of these specialty sugars at larger grocery stores in the baking aisle along with the regular sugar.
- I like to use sunflower oil when baking, but any neutral flavored oil will work fine for these Morning Glory Muffins.
- If the muffins are getting too brown after 20 minutes, cover them lightly with foil for the remainder of the baking time.
- This recipe can be also made with zucchini and fresh pineapple. I love making these Zucchini Fresh Pineapple Morning Glory Muffins in the summer when zucchini is abundant.
Whip up a batch of these delicious Morning Glory Muffins. I call it a “no fail” recipe, as every time I make them, they come out high-domed, beautiful and super moist. I think you’ll agree and these muffins will go into your favorite recipe collection!
This recipe was originally published back in 2015. There are so many new readers and this recipe is too good to be buried in the deep, dark Café archives. We’ve spruced it up a bit and are sharing it again for your baking pleasure!
After you make these Morning Glory Muffins, please come back and leave a review. It helps other readers to hear your results. I always love finding a recipe with lots of real reader reviews!
This is one of those "never-fail" muffin recipes that everyone loves. They are delicious; but also loaded with healthy ingredients. The candied pecan topping is the crowning glory!
- For the candied pecan topping:
- ¾ cup chopped pecans
- ¼ cup sunflower seeds
- 1 tablespoon honey
- 1 teaspoon extra virgin olive oil
- For the muffins:
- 2 cups whole wheat pastry flour
- 1 cup brown sugar packed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups shredded carrot
- ½ cup shredded coconut sweetened or unsweetened
- 1 large red, crisp apple cored and diced into small, approximate 1/4-inch
- ½ cup dried cranberries
- 3 large eggs
- ⅔ cup vegetable oil
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- Turbinado Sugar for topping
Preheat the oven to 375°F. Lightly grease 16 muffin cups* or line them with papers. Line a sheet pan with foil and spray lightly with cooking spray or rub with a paper towel and a bit of oil.
Combine pecans, sunflower seeds, honey and olive oil on the prepared sheet pan. Place pan in preheated oven and bake for 4 minutes. Stir to redistribute and bake another 2-3 minutes or until pecans are light golden brown. Remove from oven, spread apart and set aside to cool.
In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.
Add the carrots and coconut, apples and dried cranberries. Stir and then run your hands through the mixture, breaking up any small clumps of brown sugar, coconut or cranberries that remain.
In a separate bowl, beat together the eggs, oil, orange juice and vanilla. Stir till smooth.
Add egg mixture to the flour mixture, and stir until evenly moistened (mixture will be quite thick).
Divide the batter among the cups of the prepared pans, filling almost to the top (about 7/8 full).
Divide the candied pecan mixture over the tops. Sprinkle each muffin with about 1/2 teaspoon of Demerara sugar.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, cool for 5 minutes in the pan, then remove from pans and cool on a rack.
Wrap any leftovers in plastic wrap or a zippered storage bag, and store at room temperature for up to 24 hours. Freeze for longer storage.
See Café Tips above for detailed instructions and additional tips.
Adapted from King Arthur Flour.
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