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The Ultimate Moist & Wholesome Morning Glory Muffins (Easy Make-Ahead Breakfast)

A stack of four golden brown morning glory muffins with visible shredded carrots and a crumbly topping, sitting on a white plate.
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Bake these incredibly moist and hearty Morning Glory Muffins using simple pantry staples. Packed with grated carrots, apples, coconut, and warm spices, this easy recipe is perfect for grab-and-go breakfasts and freezer storage.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots (about 3 medium carrots)
  • 1 cup chopped peeled apple (like Granny Smith)
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup raisins

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, buttermilk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the grated carrots, chopped apple, shredded coconut, nuts, and raisins until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  7. Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. For make-ahead storage, cool completely, then store airtight at room temperature for up to 2 days, or freeze for up to 3 months.

Notes

  • To make these muffins extra moist, use freshly grated carrots and apples.
  • You can substitute the buttermilk with regular milk mixed with 1/2 teaspoon of white vinegar, letting it sit for 5 minutes before using.
  • For a bakery-style top, sprinkle a small amount of coarse sugar over the batter before baking.
  • These **freezer friendly muffins** reheat well from frozen; microwave for 30-45 seconds.

Nutrition

Find it online: https://mistyplate.com/morning-glory-muffins-easy-moist-recipe/