Morning Glory Muffin Recipe: This Moist Muffin Recipe Will Add Some Sunshine to Your Day by Melissa Vickers

Morning Glory Muffin Recipe: This Moist Muffin Recipe Will Add Some Sunshine to Your Day

What’s not to love about muffins, especially ones you can easily adapt to your own tastes and what you have available at home? This morning glory muffin recipe is similar to the one originally developed by Pam McKinstry, owner of the Morning Glory Café in Nantucket, in 1978. The muffin is named for the yellow color the carrots give it, and makes a great way to start your day (or afternoon, evening, midnight).

The muffins are made with vegetable oil, eggs, vanilla extract, grated carrots (hello, sunshine!), grated apple, crushed pineapple, coconut flakes, walnuts, raisins, all-purpose flour (you can use gluten-free flour), sugar, cinnamon, baking soda and a pinch of salt. Feel free to omit, substitute and make these muffins your own!

These easy, wholesome muffins are best enjoyed warm from the oven, but will remain soft at room temperature for a couple of days. They freeze well up to two months.

Cuisine: American 
Prep Time: 20 minutes 
Cook Time: 25 minutes 
Total Time: 45 minutes
Servings: Makes 18 muffins


  • 1 cup vegetable oil 
  • 3 large eggs 
  • 3 teaspoons vanilla
  • 2 cups grated carrots (could substitute zucchini for part of the carrots) 
  • 1 medium apple, grated 
  • 1 can (8 ounces) crushed pineapple, drained 
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup chopped walnuts (I don’t usually put nuts in) 
  • 1/2 cup raisins
  • 2 1/4 cups all-purpose flour (I used half whole wheat flour) 
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda 
  • 1 teaspoon kosher salt

Here’s how to make it: 

  1. Preheat oven to 350 degrees F with a rack in the middle position. Line two muffin tins with paper cups or spray with oil for 18 muffins.
  2. Whisk together oil, eggs, and vanilla in a large bowl. Add in the carrots, apple, pineapple, coconut flakes, walnuts and raisins. Mix until thoroughly combined. 
  3. In a separate bowl, whisk together the flour, sugar, cinnamon, baking soda and salt. Add to the wet ingredients and stir until just combined (mixture will be thick). Don’t over mix!
  4. Divide batter evenly among the 18 muffin cups, filling about 3/4 full. 
  5. Bake for about 25 minutes until tops are golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.

Photo: Muffins made with half whole-wheat flour courtesy of Melissa Vickers.

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Donna John
Yum! Pineapple, carrots, coconut AND apple? Love this recipe!
Elisa Schmitz
This recipe is almost tropical, and I am so craving the tropics right now. Thank you for sharing such a sunshiny recipe - looks delish! Melissa Vickers
I love carrot muffins...
How much wheat flour would I use?
Melissa Vickers
I don't know that it really matters as long as the total is 2 1/4 cups. I made some yesterday and put in about a cup of white flour and 1 1/4 cups whole wheat. The whole wheat flour makes them a little denser than the white, but I like that. See what works for you!

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