There is something utterly comforting about a warm Morning Glory Muffin fresh from the oven: the little bursts of sweetness, the tender crumb flecked with carrot orange and apple gold, and that nutty, coconut-kissed aroma that fills the kitchen. I love baking a batch on a slow Sunday and pretending the rest of the day will be as easy and bright as that first bite. If you crave portable breakfasts, these muffins pair beautifully with other grab-and-go ideas like the ultimate healthy breakfast muffins I sometimes make for hectic mornings.

Why You’ll Love This Recipe

A symphony of textures: shredded carrots and apples bring moistness, raisins add chewy sweetness, walnuts give a pleasing crunch.
Surprisingly wholesome: with fruits, nuts, and shredded veggies, they feel like an indulgence that still cares about breakfast nutrition.
Super flexible: easy to adapt to what’s in your pantry, from coconut swaps to different nuts.
Kid-friendly and crowd-pleasing: they travel well and are great for school lunches or potlucks.
Quick to throw together: no fuss, minimal bowls, and reliable results every time.

Ingredients You’ll Need

1 cup shredded carrots — adds natural sweetness, moisture, and a tender crumb.
1 cup shredded apples — keeps the muffins juicy and gives a gentle tart note.
1/2 cup raisins — pockets of sticky sweetness throughout each bite.
1/2 cup chopped walnuts — provides texture and a toasty, earthy flavor.
1/2 cup shredded coconut — adds aroma and a chewy, tropical lift.
1 teaspoon cinnamon — warms and ties the flavors together.
1 1/2 cups all-purpose flour — the structure for your muffins; you can swap half for whole wheat if you like a heartier texture.
1 cup sugar — balances the fruit and spices; use slightly less if you prefer them less sweet.
1/2 cup vegetable oil — keeps the muffins tender and moist; melted butter works too for a richer flavor.
3 large eggs — bind the batter and help with lift.
1 teaspoon baking powder — helps the muffins rise and stay light.
1 teaspoon baking soda — reacts with fruit acidity for extra lift and tenderness.
1/2 teaspoon salt — enhances all the flavors and balances sweetness.

If you enjoy experimenting with muffin methods, you might also like the playful spin in these air fryer blueberry muffins for a different breakfast vibe.

Let’s Get Cooking

These simple steps will take you from grated carrots to golden muffin tops and a kitchen that smells like morning comfort.

Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.,
In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.,
In another bowl, whisk together the eggs and oil.,
Stir in the shredded carrots, apples, raisins, walnuts, and coconut.,
Combine the wet ingredients with the dry ingredients until just mixed.,
Fill the muffin cups about 2/3 full with batter.,
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.,
Let cool slightly before removing from the muffin tin and serve.

A couple of honest notes as you go: don’t overmix once you combine wet and dry. The batter should be a little lumpy; that’s how you keep the muffins tender. If you want a more polished morning setup, pair a batch with savory sandwiches like the ideas in this bagel breakfast sandwich guide for a fuller spread.

My Favorite Tricks for Great Muffins

Don’t overmix: stir until the flour is barely incorporated. Overworking the batter will give you dense muffins.
Grate carrots and apples on the medium side — too fine and they blend into the batter, too coarse and they can make the crumb uneven.
Toast the walnuts briefly in a dry skillet for 3 to 5 minutes until fragrant before chopping. It deepens their flavor and adds a toasty note.
Check at 16 minutes if your oven runs hot; lift a muffin liner and test the center for doneness to avoid drying them out.
For perfectly domed tops, bake on the middle rack and resist opening the oven in the first 12 minutes. If you want even more quick breakfast ideas, I sometimes pair muffins with mini savory bites like these McGriddle-style sweet sausage muffins.

Mix It Up: Creative Variations

Nut-free version: swap walnuts for sunflower seeds or pumpkin seeds for crunch without nuts.
Tropical twist: use dried pineapple instead of raisins and add a touch of orange zest for brightness.
Chocolate chip Morning Glory: stir in 1/2 cup semisweet chocolate chips with the fruit for a treat.
Apple spice upgrade: add 1/4 teaspoon nutmeg and replace coconut with finely chopped pecans for a cozy fall flavor.
Lower-sugar option: reduce sugar to 3/4 cup and increase the raisins to 2/3 cup to maintain sweetness from fruit. For another healthy riff, compare notes with this healthy Morning Glory muffins take.

Best Ways to Serve Them

Serve these muffins warm with a pat of butter that melts into the crumb, or split one and spread a thin layer of cream cheese for tang. They are magical alongside a mug of strong coffee or an herbal tea, and they make an excellent finger food at brunch. Plate a few on a wooden board with fresh fruit and yogurt for a light brunch spread. For a picnic, wrap individually in parchment and pack them next to chilled fruit salad.

Keeping Them Fresh

Room temperature: store muffins in an airtight container at room temperature for up to 2 days. Add a paper towel to the container to absorb excess moisture.
Refrigerator: for longer freshness, refrigerate up to 5 days. Bring to room temperature or warm briefly before serving to revive tenderness.
Freezer: wrap each muffin tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave for 20 to 30 seconds.
Reheating tip: cover with a slightly damp paper towel and microwave for about 10 to 15 seconds to restore moisture without drying them out.

Your Morning Glory Questions Answered

Q: Can I make this recipe gluten-free?
A: Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend. Results vary by blend, so check doneness a little earlier and consider adding 1/4 teaspoon xanthan gum if your blend lacks binding agents.

Q: Are these muffins suitable for meal prep?
A: Absolutely. They hold up well in the fridge and freezer and are perfect for packing into lunches or grabbing on the way out the door.

Q: Can I omit the eggs?
A: You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, set until gelled). Texture will be slightly denser but still tasty.

Q: How do I prevent soggy bottoms from shredded apples?
A: Squeeze a little excess juice from shredded apples with a clean towel before folding them into the batter. Also avoid overfilling cups to allow proper baking.

Conclusion

I hope this recipe nudges you to bake a batch of warm, aromatic Morning Glory Muffins soon; they are the kind of simple pleasure that brightens busy mornings and lazy Sundays alike. For inspiration and slightly different takes on this classic, you might enjoy the crowd-pleasing version at Morning Glory Muffins – Sally’s Baking Addiction, a homemade approach with helpful photos. If you want to try a recipe that leans into traditional flavors, Morning Glory Muffins (authentic recipe!) has a lovely take. And for a health-focused spin with thoughtful ingredient swaps, check out Healthy Morning Glory Breakfast Muffins | The Natural Nurturer. Give these muffins a whirl, and tell me what twist you loved most — I am always eager to hear about your kitchen experiments.