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Front shot of the best morning glory muffins on a plate with orange juice in the background
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5 from 3 votes

Morning Glory Muffins

These easy morning glory muffins are a satisfying, nourishing, make-ahead breakfast or snack that's just bursting with fresh flavor!
Course Breakfast
Cuisine American
Keyword easy, morning glory muffins
Prep Time 25 minutes
Cook Time 20 minutes
0 minutes
Total Time 45 minutes
Servings 14 servings
Calories 291kcal
Author Blair Lonergan


  • 1 cup packed brown sugar
  • 3 eggs, at room temperature
  • ½ cup vegetable oil
  • ¼ cup (½ of a stick) salted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 ½ teaspoons baking soda
  • 2 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • 2 cups peeled and grated carrots
  • 1 cup peeled and grated apple (about 1 large)
  • ½ cup raisins
  • ½ cup chopped pecans (optional)
  • Optional: coarse sugar for topping


  • Preheat oven to 400° F. Line 14 standard-size muffin cups with paper liners. Set aside.
  • In a large bowl, whisk together brown sugar, eggs, oil, butter and vanilla until completely combined.
  • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir just until combined (do not over-mix).
  • Fold in carrots, raisins, apples and pecans.
  • Divide batter evenly among prepared muffin cups, filling the muffin cups to the top. Sprinkle with coarse sugar, if desired.
  • Bake at 400° F for 10 minutes. Then, keep the muffins in the oven, but lower the oven temperature to 350 degrees F. Bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes; transfer to a wire rack.


  • Omit the pecans if you don't want nuts in your muffins. You can also swap out the pecans and use walnuts or almonds instead.
  • Replace 1 cup of the all-purpose flour with 1 cup of whole wheat flour for added wholegrains.
  • Add ½ cup sweetened shredded coconut to the muffin batter.
  • Add 1 (8-ounce) can of crushed pineapple to the muffin batter. Just make sure that you drain the pineapple really well, squeezing out most of the liquid, before stirring the pineapple into the muffins.
  • Include extra warm spices along with the cinnamon. For instance, ginger, nutmeg, and allspice would each be delicious.
  • I used golden raisins here, but you can substitute with regular raisins, dried currants or even sweetened dried cranberries.


Serving: 1muffin | Calories: 291kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 341mg | Potassium: 266mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3212IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg