Morning Glory Muffins

These wholesome and hearty Morning Glory Muffins are packed with a variety of spices, nuts, fruit and even some vegetables! Perfect for a simple breakfast or fast snack.

Rise and shine with a taste of nostalgia! Morning glory muffins are a beloved classic that’s a celebration of flavor. Whether you’re starting your day on the go or savoring a moment with a warm mug in hand, these muffins are sure to add a touch of joy to your morning routine.

Why You’ll Love This Morning Glory Muffins Recipe

• Wholesome goodness. These muffins are loaded with nutritious ingredients that provide a hearty dose of fiber, vitamins, and minerals. Plus, they’re easily customizable to suit your dietary preferences.
• Perfectly portable. Need breakfast on the go? These muffins are your new best friend. Whether you’re rushing out the door or packing a snack for later, they’re convenient, handheld, and oh-so-satisfying.
• A flavor celebration. Say goodbye to bland breakfasts! These muffins are a party for your taste buds. With a delightful blend of cinnamon, nutmeg, and a hint of sweetness from the fruits, every bite is bursting with flavor.
• Easy baking. Don’t let the long ingredient list alarm you. This recipe keeps things simple with straightforward steps. A great baking project whether you’re a baking novice or a seasoned pro!

What Are Morning Glory Muffins?

Morning glory muffins have become a beloved classic in American baking. They’re known for their hearty and wholesome ingredients, perfect for fueling busy mornings or enjoying as a satisfying snack any time of day.

They are believed to have originated in Nantucket, Massachusetts. They first gained popularity in the 1970s when they were introduced at Morning Glory Café. The name “morning glory” may have been inspired by the café’s name or by the vibrant colors and flavors of the muffins themselves, which evoke the beauty of a morning glory flower.

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities. And see the variations section for some ideas for customizing these muffins to your tastes.

• Whole wheat flour – You can substitute all-purpose flour if you prefer a lighter texture.
• All-purpose flour – Measure your flours by weight or use the spoon and sweep method. Learn more: How to Measure Flour
• Brown sugar – You can use either light or dark brown sugar.
• Baking powder
• Baking soda
• Salt
• Cinnamon – Give your spices a whiff to make sure they’re fresh. They should smell strong and aromatic.
• Ginger
• Nutmeg
• Eggs – Let these come to room temperature before mixing.
• Applesauce – I recommend unsweetened applesauce for these muffins.
• Vegetable oil – I prefer the milder taste of vegetable oil in these muffins, but you can use canola oil, melted coconut oil, or olive oil if you like.
• Honey
• Pineapple juice – Substitute orange juice if you like.
• Orange zest
• Vanilla extract
• Carrots
• Apple
• Coconut
• Nuts – Pecans, walnuts, almonds… whatever you like!
• Dried cranberries
• Pumpkin seeds
• Sunflower seeds

How to Make Morning Glory Muffins

• Prepare for baking. Heat the oven to 375°F. Line 12 standard muffin cups with paper liners or coat lightly with cooking spray.
• Combine the dry ingredients. Whisk together both flours, brown sugar, baking powder, baking soda, salt, and the spices in a large bowl.
• Combine the wet ingredients. Lightly beat the eggs. Stir in the applesauce, oil, honey, pineapple juice, orange zest, and vanilla. Mix well.
• Add the wet ingredients to the dry ingredients. Sift the flour mixture into the wet ingredients. Stir just until combined. The batter will be a bit lumpy.

• Mix in the add-ins. Gently fold in the carrots, apple, coconut, nuts, cranberries, and seeds.
• Portion and bake. Divide the batter among the muffin cups, filling each about two-thirds full. Bake for 10 minutes. Then reduce the oven temperature to 350°F, and bake for 10 to 15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Cool. Place the pan on a wire rack, and allow the muffins to cool for about 10 minutes before transferring them from the pan to a rack to continue cooling.

Variations

These morning glory muffins are just begging to be tweaked and changed to suit your tastes. Here are some suggestions to get you started:

• Go nut-free. You can omit the nuts entirely or substitute them with additional seeds like pumpkin seeds or sunflower seeds to get that crunch.
• Alter the spice blend. You can alter the spice blend to suit your taste. I sometimes add a pinch of cardamom for a wonderful flavor twist! 
• Change the dried fruits. Cranberries are great in these muffins, but try other dried fruits, too – chopped dates, figs, apricots, raisins, or another favorite.
• Try other fruits and vegetables. Go with grated zucchini, pineapple, or banana. Anything that you can chop, dice, or shred is fair game! Just keep the proportions the same.
• Make them mini. Bake these muffins in mini muffin pans for bite-sized treats. They’ll need to bake 12 to 15 minutes.

How to Store

Store any leftover muffins in an airtight container at room temperature for up to 3 days.

Can These Muffins Be Frozen?

To freeze, cool the muffins completely, and then wrap well in freezer wrap. Place the wrapped muffins in a freezer storage bag or container. To thaw, bring to room temperature on the counter. Properly stored, the muffins should keep in the freezer up to 3 months. They even taste better after freezing and thawing! 

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