About This Recipe

Morning glory muffins are the breakfast muffin that most genuinely functions as a complete morning meal. First developed by chef Pam McKinstry at the Morning Glory Cafe in Massachusetts in 1978 and published in Gourmet magazine in 1981, the recipe became one of the most widely reprinted muffin recipes in American food media. The combination of carrot, apple, coconut, raisins, and pineapple in a warmly spiced batter produces a muffin that is simultaneously complex, satisfying, and genuinely nutritious.

The variety of ingredients might seem excessive but each plays a specific role. The carrot provides moisture and a mild sweetness. The apple provides tartness and additional moisture. The pineapple provides tropical sweetness and helps keep the muffins tender. The coconut provides a slightly chewy texture and warm flavour. The raisins provide concentrated sweetness and chewy texture contrast.

These muffins are intentionally large and substantial. They are designed to satisfy as a breakfast on the go rather than as an accompaniment to something else.

History and Origins

Morning glory muffins were created by Pam McKinstry at the Morning Glory Cafe on Nantucket, Massachusetts in 1978. The recipe was published in Gourmet magazine in 1981 and subsequently spread widely through American food media. It has been one of the most consistently reproduced and most widely shared muffin recipes in American home baking ever since.

Morning Glory Muffins

Recipe by By butter u0026 berriesCourse: Cupcakes

Servings

12

servings

Prep time

22

minutes

Cooking time

42

minutes

Calories

3000

kcal

Ingredients

• •t250g plain flour

• •t200g white sugar

• •t2 tsp cinnamon

• •t2 tsp bicarbonate of soda

• •t0.5 tsp salt

• •t200g grated carrot

• •t1 large apple peeled and grated

• •t100g desiccated coconut

• •t120g raisins

• •t100g tinned crushed pineapple drained

• •t3 large eggs

• •t180ml neutral oil

• •t1 tsp vanilla extract

Directions

• Preheat oven to 190C. Line a 12-hole muffin tin.
• Whisk flour, sugar, cinnamon, bicarbonate of soda and salt.
• Stir in carrot, apple, coconut, raisins and pineapple.
• Whisk eggs, oil and vanilla together.
• Fold wet ingredients into dry until just combined.
• Divide between cases filling to the top.
• Bake for 20 to 22 minutes until golden and a skewer comes out clean.
• Cool 5 minutes then transfer to rack.

Notes

• Fill the cases fully to the top for the generous, dome-free bakery style size that morning glory muffins are known for. These are intentionally large and filling.
  Drain the tinned pineapple very thoroughly before adding. Press it against the side of the strainer with a spoon to remove as much liquid as possible. Excess pineapple juice makes the batter too wet.
  These muffins are very moist and dense by design. The skewer may come out with moist crumbs which is correct. Only pull them when the batter does not cling to the skewer.
  Grate the carrot and apple finely rather than coarsely. Fine shreds distribute more evenly through the batter and produce a more uniform texture.
  These improve significantly on day two and day three as the various moisture sources balance out and the cinnamon flavour deepens and mellows.
  The quantity of raisins can be reduced to 80g or replaced with dried cranberries for a slightly less sweet, more tart version that many adults prefer.
  These muffins are excellent cold straight from the fridge the next morning, which is an unusual quality for a muffin. The slightly chilled, dense texture is particularly satisfying as a quick breakfast.

Make Ahead Tips

These keep exceptionally well and are better on day two. Bake up to 3 days ahead. Keep at room temperature for 4 days or freeze for 3 months.

Storage and Serving

Store in an airtight container at room temperature for up to 4 days. The multiple fruit and vegetable components keep these exceptionally moist. Freeze individually wrapped for 3 months. These are ideal for batch baking and freezing for weekday breakfasts.

Variations and Substitutions

Add 80g of chopped walnuts or pecans for extra crunch and protein. Replace raisins with dried cranberries for a less sweet, slightly tart version. Add the zest of an orange alongside the cinnamon for a citrus note. Replace half the plain flour with whole wheat flour for a more wholesome, nutty version. Add 2 tablespoons of chia seeds or sunflower seeds for extra nutrition. Use coconut oil instead of neutral oil for a more pronounced coconut flavour that ties together the desiccated coconut already in the batter. Add a tablespoon of maple syrup alongside the oil for a maple morning glory muffin.

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