The Best Morning Glory Muffins Recipe

Saturday, February 23, 2013




On a hurried morning a few weeks back, I ducked into a local coffee shop and grabbed a Morning Glory muffin for breakfast. I had forgotten how delicious this classic muffin is, and immediately wanted to make some myself. 

After a bit of searching, I decided to try King Arthur Flour's recipe instead of the classic recipe. Morning Glory muffins are said to have originated at the Morning Glory Cafe on Nantucket. First published in Gourmet magazine in 1981, chef Pam McKinstry's original recipe is a little different from King Arthur's version (hers used more sugar and oil and included crushed pineapple). The King Arthur recipe was pretty greasy the first time I baked it, so I cut the oil even further to just 1/2 cup the next time I made them. 

King Arthur's site notes that Morning Glory are a great "eat in the car" treat," because they taste great without any additional butter or jam. They also make a great afternoon treat when you want something sweet, and since they're relatively healthy, you don't have to feel guilty about indulging your sweet tooth.


Morning Glory Muffins Recipe
Adapted from King Arthur Flour

1/2 cup raisins
2 cups White Whole Wheat Flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, peeled, cored and grated
1/2 cup shredded coconut, unsweetened
1/2 cup chopped walnuts
1/3 cup sunflower seeds
3 large eggs
1/2 cup olive oil
2 teaspoons vanilla extract
1/4 cup orange juice

1. Preheat the oven to 375°F. Line 16-18 muffin tin cups with papers.
2. In a small bowl, cover the raisins with hot water, and set them aside to soak.
3. In a large bowl, whisk together the flour, sugar, baking soda, spices and salt.
4. Stir in the carrots, apple, coconut, nuts and sunflower seeds.
5. In a separate bowl, beat together the eggs, oil, vanilla and orange juice.
6. Add to the flour mixture, and stir until evenly moistened.
7. Drain the raisins and stir them in.
8. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's okay).
9. Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
10. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. 

2 comments:

Quiana said...

Ooooh now you've got me craving some! I like mine with crushed pineapple via America's Test Kitchen's recipe. Divine!

Laura Fenton said...

I'll have to try that next time!

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