Morning Glory Muffins
These morning glory muffins are full of good-for-you ingredients like Greek yogurt, carrot, and apple. Just sweet enough, with a hint of warm cinnamon.
Muffins are always on a steady rotation at my house. My kids love them and it’s great because I can make a batch at the beginning of the week and we have ready-made breakfasts for days.
Have you ever had morning glory muffins?
They are so good. Seriously like the best muffin flavor ever. They’re moist and just sweet enough, with tons of chunky add-ins like apple, carrot, dried fruit, and crunchy nuts.
WHAT ARE MORNING GLORY MUFFINS?
Morning glory muffins are a classic quick bread recipe, made with brown sugar, cinnamon, and lots of fruit, veggies, nuts, and seeds.
This recipe makes morning glory muffins that are moist, tall, and fluffy. They’re just sweet enough, cinnamon-y, and chock-full of wholesome ingredients.
They’re a great make-ahead treat, perfect for breakfast or brunch.
ARE MORNING GLORY MUFFINS HEALTHY?
Everybody has their own definition of “healthy,” but I think you can feel really good about feeding these morning glory muffins to your family.
They’re made with good-for-you ingredients like Greek yogurt, and they’re not overly sugar-y. And they’re loaded with apple, carrot, raisins, and nuts.
Every bite has tons of flavor and texture!
If you’d like to make these morning glory muffins even healthier, try using a 50/50 mix of all-purpose and whole wheat flour. Just keep in mind that you may need a little more orange juice to moisten your muffin batter.
You could also make gluten-free morning glory muffins. Just substitute the flour for a gluten-free flour blend. Look for one that that subs 1:1 for regular flour. Here are a few good options:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
If you don’t have or don’t want to use Greek yogurt, you can substitute with sour cream (in equal measure).
If you don’t like raisins, you can either leave them out entirely, or substitute with dried cranberries. Or honestly any kind of dried fruit would work! Try morning glory muffins with dried apricots, dried cherries… anything your heart desires!
You can also substitute any kind of nut you prefer. Pecans are my favorite, but I think walnuts or pistachios would be great too.
I like to sprinkle the tops of my morning glory muffins with sunflower seeds, but pepitas (pumkin seeds) would also work really well.
HOW TO MAKE MORNING GLORY MUFFINS
Morning glory muffins are a quick bread, which means they come together really quickly and easily.
Start by combining the dry ingredients. Flour, brown sugar, baking powder, cinnamon, and salt all go into a big mixing bowl.
Give the dry ingredients a quick whisk, just to combine everything.
Then, in a separate, smaller bowl, mix the Greek yogurt, melted butter, orange juice, and eggs together. Fold in the grated apple, carrot, raisins, and pecans, and pour the whole mixture over the dry ingredients in the larger bowl.
Gently fold everything together until just barely combined. Be careful not to overmix- it could cause your muffins to come out tough.
The batter will be VERY stiff and thick. This will ensure that your muffins will bake up super tall!
Transfer the batter to a muffin pan lined with papers, sprinkle with sunflower seeds, and bake!
You’ll know your morning glory muffins are done when a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
HOW TO STORE MORNING GLORY MUFFINS
Wrap your morning glory muffins loosely with plastic wrap, and they’ll keep for 2 to 3 days at room temperature.
They can also be kept in the refrigerator. They’ll last about 1 week to a week and a half.
You can even freeze your morning glory muffins! Wrap them tightly and they should be good for a couple months. Just thaw them in the microwave for about 20 to 30 seconds, and enjoy!
Bake up a big batch of these hearty, wholesome morning glory muffins! You’ll love the combination of tastes and textures, and they’re a terrific way to start the day!
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- 3 cups all-purpose flour
- 1 cup dark brown sugar, loosely packed
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup Greek yogurt
- 1/2 cup unsalted butter, melted
- 1/4 cup orange juice
- 2 large eggs
- 1 medium-sized apple, peeled and grated
- 1/2 large carrot, peeled and grated
- 1/2 cup raisins
- 1/2 cup roughly chopped pecans
- about 1/4 cup sunflower seed kernels for garnish
- Preheat the oven to 425 degrees F and line a muffin pan with papers.
- Place the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl and whisk to combine.
- Place the Greek yogurt, melted butter, orange juice, and eggs in a smaller bowl and whisk to combine.
- Fold the apple, carrot, raisins, and pecans into the yogurt mixture, and then pour it into the larger bowl with the dry ingredients.
- Fold the liquid ingredients into the dry until just barely combined, then transfer the batter to the prepared pan.
- Sprinkle the tops of the unbaked muffins with sunflower seed kernels, for garnish
- Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 18 to 22 minutes more, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
A few more of my favorite make-ahead breakfast treats: