These Zucchini Morning Glory Muffins are healthy, moist, easy to throw together and super delicious! Perfect for breakfast, brunch and snacks!
I love that both zucchini and fresh pineapple are readily available all year long. That makes these morning glory muffins the perfect breakfast, brunch or snack treat – spring, summer, winter or fall! I love keeping a stash of these in the freezer for quick breakfasts/snacks on the run!
What are morning glory muffins?
I love the name, don’t you? Morning glory muffins were originally created back in the 70s by a chef named Pam McKinstry. She had a restaurant on Nantucket Island called The Morning Glory Café, hence the name. The recipe was first published in Gourmet Magazine in 1981 and was chosen as one of the magazine’s 25 most favorite recipes from the past 50 years. Chefs and home cooks have been making versions of these delicious muffins ever since!
My morning glory muffins are adapted from the King Arthur Flour site and are loaded with whole wheat flour, zucchini, fresh pineapple, coconut and raisins. I added an easy candied pecan topping which adds a delicious crunch and makes the muffins look like they came from a fine bakery – a win win!
They’re hearty enough to keep you satisfied for hours and are a great way to add fiber as well as extra fruits and veggies into your day. We love them for breakfast, brunch and they make a wonderful and decently healthy snack.
Another thing I love about these zucchini morning glory muffins is that they actually taste better the next day as all the ingredients have a chance to meld together. They keep well in an airtight container for 2-3 days and can be frozen for 1-2 months.
So what are you waiting for? Gather together your ingredients and stir up a batch of these delicious zucchini morning glory muffins. It’s a one-bowl, no-mixer recipe that won’t leave your kitchen in a big mess – I love that! You’ll be sure to have the same results as we do (below). It happens every time I serve them!
Café Tips for making these Zucchini Morning Glory Muffins
- This recipe calls for whole wheat pastry flour. You can find this in bulk at stores like Whole Foods. They also carry it in a two-pound sack near the other flours and baking goods. It can also be ordered online. I have also used White Whole Wheat flour which most larger grocery stores (including Super Tarket and Super Walmart) carry in the baking area.
- I like to sprinkle the tops of these Zucchini Morning Glory Muffins with turbinado sugar. Turbinado sugar is also called raw sugar and is similar to Demera sugar. It can often be bought alongside regular sugar at the grocery store or online.
- I have several types of muffin pans, but I really love these Oxo muffin pans. They’re quite heavy-duty and everything bakes very evenly. The muffins and cupcakes seem to rise a little higher in these pans as well.
- When I freeze any type of baked goods, I place them in the freezer on a pan, unwrapped. Once they are frozen, I throw them into a storage container. That way they don’t get crushed or stuck to each other as they are freezing.
- My favorite storage containers are these Rubbermaid lidded containers. They stack nicely and you get a ton of them in a set.
- I like to check the muffins at about 20 minutes. If they are getting fairly brown, but are still a little doughy in the centers, I cover them with foil for the remainder of the baking time.
- The recipe calls for fresh pineapple which is delicious but feel free to also use crushed canned pineapple. Just make sure to drain it well.
Zucchini and Fresh Pineapple Morning Glory Muffins - healthy muffins that are moist, easy to throw together and full of fabulous flavor. A great way to use up that plethora of zucchini!
- For the candied pecan topping:
- 1 cup finely chopped pecans
- ½ cup salted sunflower seeds roasted sunflower seeds
- 2 teaspoons honey
- 1 teaspoon extra virgin olive oil
- For the muffins:
- 2 cups shredded zucchini
- 1 cup finely diced fresh pineapple drained
- 2 cups whole wheat pastry flour I have also used white whole wheat flour with good results
- 1 cup brown sugar packed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup shredded coconut sweetened or unsweetened, packed
- ½ cup golden raisins
- 3 large eggs
- ⅔ cup vegetable oil I like sunflower oil, but any neutral flavored oil would be fine
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- turbinado or demerara sugar (see notes) 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.
- Lay several thicknesses of paper toweling on a work surface. Spread grated zucchini on top of paper towels. Roll zucchini up tightly in paper toweling to absorb excess moisture. Set aside.
Combine pecans and sunflower seeds on the prepared sheet pan. Drizzle with the honey and olive oil. Stir to coat seeds with honey mixture (don't worry if the honey seems to stick to just some of the nut mixture, it will all come together in the oven). Bake for 4 minutes. Stir to redistribute and bake another 2-3 minutes or until pecans are light golden brown. Remove from oven and set aside. Stir once or twice during cooling to keep mixture from clumping together.
In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.
- Add the coconut and golden raisins. Stir well and the run your hands through the mixture, breaking up any small clumps of brown sugar, coconut or raisins that remain. Add drained zucchini and pineapple and stir again.
- 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 fairly thick).
Divide the batter among the cup wells of the prepared pans, filling almost to the top (a little more than 3/4 full). Divide the candied pecan mixture evenly among the muffins. Sprinkle each muffin with about ½ teaspoon of demerara (or turbinado) 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, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Store in an airtight container.
See Café Tips above.