Sweet Morning Glory Muffins Recipe
A basket of freshly baked muffins can brighten any morning, and Sweet Morning Glory Muffins are the perfect example of that comfort. Packed with wholesome ingredients like grated carrots, juicy pineapple, raisins, and a touch of warm spice, these muffins are hearty yet naturally sweet. They bring together a soft crumb with little bites of texture that make every mouthful interesting.
Baked until golden and tender, they pair beautifully with a cup of coffee or tea. Whether enjoyed as a quick breakfast, a mid morning snack, or even a healthy addition to a brunch table, these muffins deliver both taste and nourishment. Their homemade charm and rustic goodness make them a recipe worth keeping in your kitchen for years to come.
Ingredients Needed
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All purpose flour | 2 cups (240 g) | 910 kcal |
| Baking soda | 1 teaspoon | 0 kcal |
| Baking powder | 1 teaspoon | 2 kcal |
| Ground cinnamon | 1 teaspoon | 6 kcal |
| Ground nutmeg | ½ teaspoon | 6 kcal |
| Salt | ½ teaspoon | 0 kcal |
| Brown sugar | ¾ cup (150 g) | 570 kcal |
| Vegetable oil or butter | ½ cup (120 ml) | 960 kcal |
| Eggs | 3 large | 210 kcal |
| Vanilla extract | 1 teaspoon | 12 kcal |
| Grated carrots | 1 ½ cups (150 g) | 60 kcal |
| Crushed pineapple | 1 cup (150 g) | 75 kcal |
| Raisins | ½ cup (80 g) | 240 kcal |
| Shredded coconut | ½ cup (40 g) | 280 kcal |
| Walnuts or pecans | ½ cup (60 g) | 400 kcal |
Step by Step Cooking Instructions
Start by preheating your oven to 190 degrees C or 375 degrees F. Prepare a standard 12 cup muffin pan with paper liners or a light coating of oil to prevent sticking. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing these dry ingredients first helps the muffins bake evenly and keeps the spices well balanced.
In another bowl, whisk the brown sugar with oil until smooth. Add the eggs one at a time and whisk until the mixture becomes creamy and glossy. Stir in vanilla extract for added depth. Now fold in the carrots, drained pineapple, raisins, coconut, and chopped nuts. Coating them in the wet mixture keeps them from sinking to the bottom of the muffins.
Combine the wet and dry mixtures gently using a spatula. Stir only until the flour disappears, avoiding over mixing to keep the muffins light and tender. The batter should be thick and slightly lumpy, filled with colorful bits of fruit and nuts. Let the batter rest for about five minutes before baking as this allows the texture to settle.
Spoon the batter into the prepared muffin cups, filling each about three quarters full. Place the pan on the center rack of the oven and bake for 18 to 22 minutes. The muffins are ready when a toothpick comes out clean or with a few soft crumbs clinging to it. The tops should be golden and springy to the touch.
Let the muffins cool in the pan for five minutes before transferring them to a wire rack. Serve them warm with a little butter or cream cheese, or enjoy them plain for a wholesome start to the day. These muffins keep their moist crumb even after cooling, making them a perfect grab and go breakfast or afternoon snack.
Tips for Customizing the Recipe
Muffins like these are very forgiving and can be adjusted to suit your taste or what you have on hand. One easy change is to swap the raisins with dried cranberries, chopped dates, or even dried apricots. Each option gives a slightly different sweetness and texture.
For extra crunch, try adding sunflower seeds, pumpkin seeds, or even a mix of both along with the nuts. If you prefer a lighter muffin, you can leave out the coconut or reduce the amount of sugar and still enjoy a soft and moist result.
Spices are another way to play with this recipe. A pinch of ginger or cardamom can bring a new depth while keeping the warm and comforting base intact. You can also add a little orange or lemon zest to brighten the overall taste.
For those who like a richer treat, stir in a handful of chocolate chips. If you want more nutrition, replace part of the all purpose flour with whole wheat flour or oat flour. Small adjustments like these let you make the muffins your own while still keeping the balance of sweetness and texture that makes them so satisfying.
Nutritional Information
Each muffin contains around 310 calories, making it a wholesome option for breakfast or a midday snack. On average, a serving provides 37 grams of carbohydrates which supply steady energy, along with 5 grams of protein and 16 grams of fat. About 4 grams of this fat comes from saturated sources while the rest includes healthy fats from nuts and oil.
The muffins also offer 3 grams of fiber thanks to the carrots, raisins, and coconut, which helps with digestion and keeps you feeling satisfied for longer. Each serving contains around 18 grams of natural sweetness from fruit and sugar, 55 milligrams of cholesterol, and about 210 milligrams of sodium. Together these nutrients make the muffins hearty, flavorful, and nourishing while still fitting well into a balanced diet.
Serving Suggestions
These muffins taste wonderful when served warm straight from the oven with a little butter that melts into the crumb. They also pair beautifully with cream cheese or a drizzle of honey for a richer touch. If you enjoy a lighter start to the day, try them with a bowl of yogurt and some fresh fruit on the side.
For brunch gatherings, arrange the muffins in a basket lined with a clean napkin and place them at the center of the table. They complement hot drinks like coffee, chai, or green tea, making them versatile for both breakfast and afternoon snacks. You can also pack them in lunchboxes or enjoy them on the go with a chilled smoothie for a quick and satisfying meal.
Conclusion
Sweet Morning Glory Muffins bring together wholesome ingredients in a way that feels both comforting and nourishing. Each bite carries the natural sweetness of fruit, the gentle warmth of spice, and the satisfying crunch of nuts, making them a treat that fits any time of day. They are simple enough for a weekday breakfast yet special enough to share at a weekend brunch.
What makes this recipe truly worth keeping is its balance of taste, texture, and nutrition. With a few easy adjustments, you can tailor the muffins to suit your own preferences, ensuring they never grow old. Whether enjoyed warm from the oven or packed as a quick snack, these muffins prove that homemade baking can be both rewarding and delicious.
FAQs
Q1. Can I replace the sugar with a healthier option?
You can swap the brown sugar with coconut sugar, honey, or maple syrup. Keep in mind that using liquid sweeteners may slightly change the texture, but the muffins will still turn out delicious.
Q2. How do I make these muffins more nutritious?
Try replacing half of the all purpose flour with whole wheat flour or oat flour. You can also add chia seeds, flaxseeds, or extra nuts for more fiber and healthy fats.
Q3. Can I bake these muffins without eggs?
Yes, you can use flax eggs or applesauce as a substitute. For each egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until it thickens before adding to the batter.
