Morning Glory muffins. I learned this recipe during my first semester of culinary school. These muffins make a great breakfast on the go, which is something I’m always on the lookout for. I usually eat breakfast during my commute on the TTC each morning so I like to have something small that’s easy to eat, more or less odourless and that travels well. These tasty little muffins check all those boxes. It’s kind of a cross between a carrot cake and a walnut muffin with some extra goodies thrown in.
Interested to know what I learned about these muffins in school?
Muffins are classified as a quick bread, which means they are easy-peasy to make. Quick breads are made with a chemical leavening agent like baking powder or baking soda rather than yeast. They’re “quick” because they usually don’t need much time to rise before popping in the oven.
To make muffins or any other quick bread, use the “Muffin Method” – mix your dry ingredients, then separately mix your wet ingredients, then mix the wet into the dry gently by hand. Did you even know that method had an official name? Seems kind of like common sense to mix wet and dry separately but it’s one of those things you can mess up if you don’t pay attention to the basics.
To start you’ll want to get all your ingredients prepared. Top, tail, peel and grate 1 cup of carrots. Peel, quarter and core an apple and shred half. (Snack on the other half while you’re working if you’re like me) Get all your wet and dry ingredients organized and whatever goodies you want to throw in the muffins. This recipe calls for ¼ cup chopped nuts (I think walnut works best here) and ¼ cup dessicated (dry, shredded) coconut. Yum. You could add some other stuff here: things like oats, different types of nuts and brown sugar would make great toppings. Orange zest or dates would taste nice too. Experiment and let me know what you’ve come up with!
When you have your mise en place ready, mix your dry ingredients (flour, sugar, spice, salt, baking soda), preferably sifting them first but you can get away with being lazy here.
Add your chunky bits like the carrots, apple, raisins and coconut in with the dry and mix them around a little.
In a separate bowl, mix your wet ingredients (eggs, coconut oil, vanilla). This recipe could easily be veganized by substituting mashed bananas or ground flax seed and water for the eggs. I’ll definitely be working on experimenting with that next time I make this recipe.
Add the wet to the dry.
While mixing wet and dry together be careful not to over mix. Stir gently by hand with a wooden spoon and stop just before you think you are done. Over mixing can cause “tunneling” (large air pockets) to form in your quick bread. Too much stirring can cause added gluten to develop so your batter which will make your muffins tough instead of fluffy.
Spoon the batter into muffin cups. Top with any desired toppings such as oats and brown sugar before cooking. This recipe will yield about 8 muffins depending on how large you make them. I went with slightly bigger muffins and ended up with 6. When making bigger muffins, leave them in the oven for about a minute or two longer. To check doneness, carefully press a finger into the middle of a muffin. The centre should bounce right back and look and feel about the same as the edge does.
When finished cooking, let the muffins relax once they come out the oven. However you don’t want to let them cool completely in the tray – take them out of the tray and cool on a rack after a few minutes.
- 1 cup unbleached All Purpose flour
- ½ cup + 2 Tbsp sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp fine sea salt
- 1 cup grated carrot
- ¼ cup raisins
- ¼ cup chopped walnuts
- ¼ cup dessicated coconut
- ½ medium apple, shredded
- 90 grams eggs (about 2 eggs)
- 125 mL melted coconut oil
- 1 tsp vanilla extract
- Mix dry ingredients (flour, sugar, spice, salt, baking soda)
- Add carrots, apple, raisins and coconut in with the dry and mix them around a little.
- In a separate bowl, mix your wet ingredients (eggs, coconut oil, vanilla).
- Add wet ingredients into the dry.
- Gently stir the mixture together by hand, making sure not to over mix.
- Spoon the batter into muffin cups ¾ full. (In this case, “full” is referring to the pan you are using, not the muffin cups.) If making big muffins, make sure not to fill muffin cup higher than the pan, make the batter flush with the muffin pan. (Bigger muffins will also need an additional 1-2 minutes baking time)
- Top with any desired toppings such as oats and brown sugar before cooking.
- Bake 18-20 minutes.
- Left muffins rest in pan for 2-5 minutes, then cool on a cooling rack 20 minutes.
Like all muffins, these are best eaten the day they’re made although they’re still pretty good for the next couple days after if kept in an airtight container.
Let me know what you thought of this recipe in the comments below!