Morning Glory Muffins

Morning glory muffins are made with a little bit of everything: whole wheat flour, carrots, apples, raisins, walnuts, orange juice, coconut and wheat germ. Created decades ago by Chef Pam McKinstry for her Morning Glory Café on Nantucket Island, they’re a throwback to the 1970’s “back-to-the-land” movement, when wholesome hippie food was all the rage. True to their name, they’re a glorious way to start the day.

What you’ll need to make Morning Glory Muffins

Morning glory muffins ingredients

Despite the long list of ingredients, morning glory muffins are easy to make, especially if you use a food processor to shred the carrots and apple. For the flour, I like to use King Arthur white whole wheat flour because it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). If you can’t find it, go ahead and use regular whole wheat flour (or, for  lighter-tasting muffins, try half whole wheat flour/half all-purpose flour).

How to make Morning Glory Muffins

Begin by soaking the raisins in hot water. This softens and plumps them up.

soaking raisins

Meanwhile, grate the carrots and apple. I use a food processor but you can also use a box grater.


If you’re making your own orange juice, juice the orange.

juicing the orange

In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, ginger and salt.

flour, brown sugar, spices, and salt in large mixing bowl

Combine, using your fingers to break up any lumps of brown sugar.

combined dry ingredients in mixing bowl

In a separate bowl, mix together the eggs, oil, orange juice, and vanilla extract.

whisking the eggs, oil, orange juice and vanilla

Add the liquid ingredients to the flour mixture, along with the grated apple, grated carrots, wheat germ, walnuts, coconut, and drained raisins.adding the carrots, apples, nuts, raisins, wheat germ and wet ingredients to the flour mixture

Mix until evenly moistened and combined. The batter will be very thick.

mixed morning glory muffin batter

Divide the batter into the wells of a greased 12-cup muffin pan. They will be very full.

morning glory muffin batter in pan, ready to bake

Bake for about 25 minutes, until muffins are nicely domed. Cool in the pan for a few minutes, then turn the muffins out onto a rack to cool completely.

baked morning glory muffins cooling on rack

The muffins are best enjoyed fresh, but they will keep nicely for a few days and they also freeze well. Serve with butter and enjoy!

My starting point for this recipe was the Morning Glory Muffins on the King Arthur Flour website — a fantastic baking resource. I found their version to be a bit bland, so I increased the spices, raisins, walnuts, and sugar.

You may also like

  • Classic Carrot Cake
  • Banana Nut Muffins
  • Oat Muffins with Pecan Streusel Topping
  • Blueberry Maple Bran Muffins

The post Morning Glory Muffins appeared first on Once Upon a Chef.

Original source: