Morning Glory Muffins

Save For Later

My morning glory muffins taste like carrot cake and a granola bar had a baby, and are topped with a buttery streusel. This grab and go breakfast is perfect for busy mornings.

Muffins are one of my favorite breakfast treats. I've previously shared yummy varieties like french toast muffins and chocolate zucchini muffins. These Morning Glory Muffins are another favorite in our house. They include everything but the kitchen sink and are a great way to use up leftover baking ingredients. They're packed with fruit, nuts, and just a hint of spice. Don't be intimated by the list of ingredients. You can leave our and substitute mix ins depending on what's in your pantry. Think of them as carrot cake's wholesome cousin! They're perfect for eating on the way to work, putting in lunchboxes, or enjoying with coffee.

Why This Recipe Works: A Sprinkle of Food Science

1. Use Oil Not Butter: Oil is liquid at room temp which ensures tender, soft muffins that stay moist for days.
2. Use Brown Not White Sugar: It also attracts moisture ensuring muffins are moist never dry.
3. Orange Juice Adds 2 Things: A pop of natural sweetness and acid which reacts with baking soda for tall bakery style muffins.
4. Freshly Grated Carrots: These provide moisture and natural sweetness.
5. Plumped Raisins: This prevents them from sucking the moisture out of our batter and also makes them super juicy.
6. Toast Your Nuts: It brings out so much flavor you can't get any other way.

Ingredient Notes and Shopping Tips

• Flour: You can also use white whole wheat flour for a nuttier flavor or a 50/50 blend. Regardless of what type of flour you use be sure to measure it correctly. Spoon into your measuring cup and then level with a knife.
• Baking Soda: Replace every 6-12 months even if the date on the container is still okay. IT loses its effectiveness over time. I like to mark the date I open it on the lid.
• Eggs: Bring eggs to room temp to help everything come together smoothly. Forgot? No worries, just place in a glass of warm water for 5-10 minutes.
• Ginger: You can substitute a half teaspoon of apple pie spice or pumpkin pie spice for a fun seasonal twist.
• Carrots: Don't use pre-shredded carrots as they tend to be drier and less sweet.
• Raisins: I suggest soaking them in hot water to make them plump and juicy but you can technically skip this if you're short on time. Substitute with dried cranberries for a fun holiday twist.
• Shredded Coconut: You can leave this out if you're not a fan. I sometimes do depending on who I'm baking this for.
• Walnuts: You could also use pecans, almonds or even sunflower kernels.
• Canola oil — Neutral flavor; stays liquid when chilled for a soft bite. Swap: Melted coconut oil or light olive oil.
• Butter: Be sure to use cold butter for your streusel so it forms those crumbs we all know and love.

Krystle's Tips: Steal My Culinary School Secrets

1. Don't Overmix: Mix until the flour streaks just disappear to avoid tough, dense muffins.
2. Perfect Portioning: Use an ice cream scoop for equal mess free muffins.
3. Don't Overfill: Fill muffin tins just ¾ of the way full to give them room to expand.

More Breakfast Favorites

Mexican Enchilada Breakfast Casserole

Raspberry Muffins

Cinnamon Roll French Toast Casserole

Cinnamon Streusel Coffee Cake

Cake Batter Funfetti Pancakes

ill Hungry? Follow Baking Beauty on Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too.

📖 Recipe

Morning Glory Muffins With Streusel

Clean out your pantry with these morning glory muffins topped with a decadent cinnamon streusel. Tastes like carrot cake for breakfast!

5 from 8 votes

Print Pin Rate

Course: Muffin

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 Muffins

Calories: 421kcal

Author: Krystle Smith

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post

Name

Email

SAVE THIS!

Ingredients

For The Morning Glory Muffins

• ▢ ½ Cup Raisins
• ▢ 2 Cups All Purpose Flour
• ▢ 1 Cup Brown Sugar Packed
• ▢ 2 Teaspoons Baking Soda
• ▢ 2 Teaspoons Cinnamon
• ▢ ½ Teaspoon Ginger Ground
• ▢ ½ Teaspoon Salt
• ▢ 2 Cups Carrots Grated
• ▢ 1 Apple Peeled, Cored, and Grated
• ▢ ½ Cup Sweetened Shredded Coconut
• ▢ ½ cup Finely Chopped Walnuts
• ▢ 3 Eggs Beaten
• ▢ ⅔ Cup Canola Oil
• ▢ ¼ Cup Orange Juice
• ▢ 2 Teaspoons Vanilla Extract

For the Cinnamon Streusel Topping

• ▢ ½ Cup Flour
• ▢ 4 Tablespoons Sugar
• ▢ 2 Teaspoons Cinnamon
• ▢ 4 Tablespoons Butter

Don't lose this recipe. Pin for later!

Instructions

• Optional but encouraged: Place raisins in a small bowl. Pour hot water over them. Allow to sit for 10-20 minutes. Drain well.
• Optional but encouraged: Heat a medium skillet and toast walnuts for 5-7 minutes stirring frequently until fragrant.
• Preheat the oven to 375 degrees F. Line a muffin tin with paper liners. Spray lightly with nonstick cooking spray.
• In a large bowl, whisk flour, sugar, baking soda, spices, and salt. Stir in carrots, raisins, apple, coconut, and walnuts.
• Stir in eggs, oil, orange juice, and vanilla extract.
• In a small bowl, combine flour, sugar, cinnamon,and butter. Cut butter in with 2 forks until the mixture resembles coarse crumbs.
• Fill muffin tin ~¾ of the way through. Evenly divide streusel over each muffin, ~1 tablespoon each.
• Bake for 25-28 minutes or until a tooth pick inserted in the center comes out clean.
• Cool in pan for 5 minutes. Remove to a wire wrack to cool completely.

Nutrition

Calories: 421kcal | Carbohydrates: 53g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 360mg | Potassium: 246mg | Fiber: 4g | Sugar: 27g | Vitamin A: 3758IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!