Here’s how to make the BEST morning glory muffins (or muffin tops) you’ll ever eat. These are DELICIOUS!!!!
What is a morning glory muffin?
A morning glory muffin is anything but boring. Chock full of carrots, raisins, coconut, walnuts, and apple, it bakes into a treat good enough for dessert. You can make these muffins in regular muffin pans, but I LOVE making them in muffin top pans. Below are some muffin top pans that are perfect any time you want to make muffin tops.
Why are these called Morning Glory Muffins?
What are muffin tops?
Muffin tops (also known as “muffins”) are basically flat, pancake shaped muffins. If you are one of those folks who think the top of the muffin is the best part, you will LOVE these muffin tops!!!
What do morning glory muffins taste like?
Morning glory muffins are very moist and flavorful and taste very much like carrot cake. They are sweet but not overly so, and they have the spicy kick from cinnamon.
Use baking spray with flour for perfect release.
Cooking spray with flour coats pans much more evenly than regular baking spray, butter, or shortening. My favorite baking spray with flour is Baker’s Joy, but Pam also makes a good version. Trust me; do not skip the baking spray with flour. It will ensure that your muffins don’t stick!!!
Watch me make morning glory muffin tops!
I’d love to hear back from you if you make these; I know your family will love them! Thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 cup dark brown sugar
- 1/4 cups sugar
- 2 cups flour (I use 1/2 whole wheat 1/2 white)
- 1/2 cup shredded unsweetened coconut
- 1/2 cup raisins
- 1 large Granny Smith apple, peeled and grated
- 8 ounces (1 cup) crushed pineapple (well drained)
- 2 cups grated carrots
- 1/2 cup finely chopped walnuts
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Position a rack in the center of the oven; preheat to 375 degree F.
- In a large bowl, whisk together the sugar, flour, cinnamon, baking soda and salt.
- In medium bowl, add the coconut, raisins, apple, pineapple, carrots and nuts; stir to combine.
- In a small bowl, whisk the eggs, oil and vanilla.
- Add all ingredients from medium and small bowls to the large bowl (flour mixture).
- Stir ingredients with a large spatula, folding mixture until most of flour is blended (do not overmix).
- Spoon the batter into 12 muffin tin or muffin top baking sheets.
- Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.
- Cool muffins in the pan for 10 minutes, then turn out onto parchment paper to continue cooling.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 479Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 47mgSodium: 337mgCarbohydrates: 61gFiber: 4gSugar: 37gProtein: 6g