Morning Glory Muffins

Morning Glory Muffins

Welcome to Eatimi! I’m Olivia Hart — a home-cook who believes delicious food doesn’t need complicated techniques. Here I share easy everyday recipes, family meals, quick ideas for busy days and helpful kitchen tips to make cooking simple and fun. My goal is to help you feel confident in the kitchen and enjoy homemade food with joy, comfort, and love. 💛

The first time I tried Morning Glory Muffins, I couldn’t believe the explosion of flavour in every bite. Packed with wholesome ingredients, these muffins bring together the sweetness of grated carrots, the earthiness of zucchini, and the crunch of walnuts, brilliantly complemented by the rich notes of cinnamon. This delightful combination makes every bite a celebration of breakfast.

I often find myself experimenting in the kitchen, and these muffins quickly became a family favourite. Whether enjoyed on a busy morning or as a midday snack, they never last long in our home. The goodness of vegetables hidden within these muffins makes me feel good about indulging.

Morning Glory Muffins not only tickle your taste buds but also offer a comforting, nostalgic feeling. They just embody everything wonderful about baking—aroma, warmth, and the promise of deliciousness. Let’s dive into this simple yet fulfilling recipe that will brighten up your mornings.

Morning Glory Muffins – The Basics

Fundamentals

Morning Glory Muffins are as much about balance as they are about taste. Combining fresh vegetables with sweet ingredients creates a unique and moist texture. The granulated sugar brings sweetness, while the maple syrup adds a rich depth of flavour. Winning combinations of applesauce and avocado oil contribute to the moisture that ensures these muffins stay tender and delicious.

Along with the foundational ingredients like flour and eggs, you incorporate vibrant vegetables, shredded coconut, and crunchy walnuts. This diverse array of components ensures that every muffin is not only nutritious but also satisfying. With the right techniques, you can elevate this simple muffin recipe to a personalised twist that fits your flavour preferences.

Preparation/Setup

Before you begin baking, preparation sets the stage for success. Preheat your oven to 350° F (about 175° C) and line your muffin tins with paper liners. This keeps the muffins from sticking and makes for easy serving. Create a clean and organised workspace, so your ingredients are easily accessible.

Gather all of your ingredients: granulated sugar, all-purpose flour, cinnamon, baking soda, salt, shredded coconut, chopped walnuts, grated zucchini, grated carrots, unsweetened applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Make sure to prepare your vegetables by grating the zucchini and carrots, then wringing out excess moisture from the zucchini. This step plays a critical role in achieving well-baked muffins.

Ingredients

• 3/4 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts
• 1 cup grated and wrung out zucchini
• 2 cups grated carrots
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 3 large eggs
• 1/2 cup avocado oil
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350° F (175° C). Line muffin tins with paper liners and set aside.
2. In a large bowl, whisk together the sugar, flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts until combined.
3. Fold in the grated zucchini and carrots, ensuring an even distribution throughout the mixture.
4. Create a well in the centre of the dry ingredients. In a separate bowl, combine the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Whisk these ingredients together.
5. Pour the wet mixture into the well of the dry ingredients. Use a rubber spatula to gently mix until just combined.
6. Scoop the batter into the prepared muffin tins, filling each liner about two-thirds full.
7. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
8. Allow the muffins to cool in the pan for 7 minutes before transferring them to a cooling rack for complete cooling.

The Art of Morning Glory Muffins

Technique

Mastering the baking process for Morning Glory Muffins requires attention to detail. Each step builds upon the last to create that perfect, moist muffin. The combination of wet and dry ingredients ensures that you achieve the right consistency. Also, avoid over-mixing the batter; it should just come together. Over-mixing results in dense muffins that don’t rise properly.

When measuring flour, spoon it into the measuring cup instead of packing it down. This prevents adding too much flour, which can lead to dry muffins. Ensuring an accurate measure means your muffins will maintain their desired texture.

Tips/Tricks

1. Storage: Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months. They make an excellent make-ahead option for busy mornings.

2. Add-Ins: Feel free to experiment. Dark chocolate chips or dried fruits can enrich the flavour profile of your muffins. Alternatively, swap walnuts for pecans for a different nutty taste.

3. Zucchini Preparation: Be sure to remove excess moisture from the grated zucchini; this ensures the muffins don’t become soggy.

4. Batching: If you’re planning for a larger gathering, consider doubling the batch. Muffins freeze well and make for great gifts or treats for family.

The Perfect Morning Glory Muffins

Perfecting Results

A few small adjustments can turn out magnificent results in your Morning Glory Muffins. Ensure your baking powder and baking soda are fresh. Stale leavening agents can prevent proper rising, leading to overly flat muffins.

Another aspect to consider is baking time. Each oven varies slightly in performance, so keep an eye, particularly towards the end of the baking time. Knowing the right moment to pull them out is critical; the centre should be just set but not dry.

Troubleshooting/Variations

If you find your muffins are too dense, reduce the flour slightly or double-check your leavening agents. On the other hand, if your muffins turn out too dry, consider adding more moisture through additional applesauce or a splash of nondairy milk.

For variations, you can create mini muffins instead of regular-sized ones. Adjust the baking time to around 15-20 minutes. Seasonal spices like nutmeg can also complement the existing flavours beautifully.

Serving Morning Glory Muffins

Presentation

For an aesthetically pleasing presentation, allow the muffins to cool completely before serving. A simple touch of icing sugar on top can brighten up the appearance. Arrange them on a platter or a pretty cake stand for a delightful brunch spread.

You can pair these muffins with unsweetened yogurt or natural peanut butter for an extra protein boost. Fresh fruit on the side, like berries or slices of banana, can complement the sweet and spiced muffin wonderfully.

Pairings/Storage

Morning Glory Muffins resonate well with various beverages. Consider serving them alongside herbal teas or a refreshing iced coffee. Their hearty texture makes them feel filling while remaining light enough for breakfast.

For storage, keep the muffins airtight at room temperature, and they can last for days. If not consumed within a few days, freezing is an excellent way to preserve them.

Enjoying Morning Glory Muffins brings a blend of deliciousness and comfort into everyday life. Embrace the flavours, perfect the technique, and watch as they become a staple in your kitchen.

Morning Glory Muffins

Deliciously moist muffins packed with grated carrots, zucchini, walnuts, and warm spices, perfect for breakfast or as a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients  

Dry Ingredients

• 2 1/4 cups all-purpose flour Spoon flour into measuring cup to avoid packing.
• 3/4 cup granulated sugar
• 1 1/2 tsp cinnamon
• 2 tsp baking soda Ensure freshness.
• 1/2 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts Can substitute with pecans.

Wet Ingredients

• 1 cup grated zucchini Squeeze out excess moisture.
• 2 cups grated carrots
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 3 large eggs
• 1/2 cup avocado oil
• 1 tsp vanilla extract

Method 

Preparation

1. Preheat the oven to 350° F (175° C). Line muffin tins with paper liners and set aside.
2. In a large bowl, whisk together the sugar, flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts until combined.
3. Fold in the grated zucchini and carrots, ensuring an even distribution throughout the mixture.

Mixing

1. Create a well in the centre of the dry ingredients. In a separate bowl, combine the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Whisk these ingredients together.
2. Pour the wet mixture into the well of the dry ingredients. Use a rubber spatula to gently mix until just combined.

Baking

1. Scoop the batter into the prepared muffin tins, filling each liner about two-thirds full.
2. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
3. Allow the muffins to cool in the pan for 7 minutes before transferring them to a cooling rack for complete cooling.

Notes

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months. Feel free to add dark chocolate chips or dried fruits for variation.