Morning Glory Muffin Recipe

These are filling, chewy, tasty, and definitely worth making again!

healthy muffin

Morning Glory Muffins

recipe from Cook’s Country


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1 1/4 cups sugar
  • 3 large eggs
  • 8 tablespoons unsalted butter (1 stick), melted and cooled
  • 1 teaspoon vanilla extract
  • 4 carrots , peeled and grated (2 cups)
  • 1 (8-ounce) can crushed pineapple , drained and pressed dry with paper towels
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1/2 cup walnuts or pecans, toasted and coarsely chopped


  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the sugar, eggs, melted butter, and vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Fold the carrots, pineapple, coconut, raisins, and walnuts into the batter.
  3. Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
  4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

One response to “Morning Glory Muffin Recipe

  1. Pingback: What Are You Into This Month? January Edition | The Wooden Spoon

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