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Morning Glory Muffins Recipe Treat

Morning Glory Muffins

Hearty and wholesome muffins packed with grated carrot, apple, pineapple, raisins, coconut, and pecans. Perfect for a grab-and-go breakfast or a satisfying afternoon snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 150 g soft light brown sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 2 large eggs at room temperature
  • 180 ml rapeseed oil or other neutral oil
  • 2 tsp vanilla extract
  • 250 g carrots peeled and finely grated (about 2 medium carrots)
  • 1 large eating apple like a Gala or Braeburn, cored and grated
  • 150 g crushed pineapple drained well
  • 80 g raisins or sultanas
  • 60 g desiccated coconut
  • 80 g pecans roughly chopped

Method
 

  1. Preheat and Prep: First things first, preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, light brown sugar, baking soda, cinnamon, ginger, and salt. Breaking up any lumps in the brown sugar now will ensure it's evenly distributed.
  3. Combine Wet Ingredients: In a separate medium bowl or a large jug, whisk the eggs until they are light and frothy. Then, whisk in the oil and vanilla extract until everything is well combined.
  4. Bring It All Together: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold them together gently until they are *just* combined. It’s okay if there are still a few streaks of flour; we'll mix it more in the next step.
  5. Fold in the Good Stuff: Add the grated carrot, grated apple, drained pineapple, raisins, desiccated coconut, and chopped pecans to the bowl. Now, fold everything together until just evenly incorporated. What works best for me is using a figure-of-eight motion to keep the batter light. Be careful not to overmix!
  6. Rest the Batter (Optional but Recommended): Let the batter sit on the counter for 10-15 minutes. This allows the flour to hydrate fully, which I find results in a more tender muffin with a better dome.
  7. Fill and Bake: Divide the batter evenly among the 12 muffin cases. They will be quite full, which is what we want for a good rise. Bake for 20-24 minutes, or until the tops are golden brown and a skewer inserted into the centre of a muffin comes out clean.
  8. Cool Down: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. They are delicious warm but will hold together better once fully cooled.

Notes

For the best texture, let the batter rest for 15 minutes before baking. Muffins can be stored in an airtight container at room temperature for up to 3 days.