Name: Morning Glory Muffins
Cook time: 30 minutes
Total time: 1 hour
Yield: Makes 12
Ingredients: ¾ cup neutral oil (such as grapeseed or canola), plus more for muffin pan; 1 cup (125 g) all-purpose flour; 1 cup plus 2 Tbsp. (145 g) whole wheat flour; 2 tsp. ground cinnamon; 1 tsp. baking powder; 1 tsp. baking soda; ½ tsp. kosher salt; 2 large eggs; ½ cup (100 g) granulated sugar; ½ cup (100 g) light brown sugar; 2 tsp. vanilla extract; 1 16-oz. can crushed pineapple, drained and squeezed dry; 1 cup shredded peeled carrot (from about 2 medium or 1 large carrot); 1 cup shredded peeled Granny Smith apple (from about 1 apple); ½ cup golden raisins; ½ cup sweetened coconut flakes; ½ cup toasted pecans, coarsely chopped

A plate of morning glory muffins with a cup of tea.

Photo by Joseph De Leo, Food Styling by Drew Aichele

The name says it all: These Morning Glory muffins are glorious. Invented in 1978 by chef Pam McKinstry, who owned Nantucket’s Morning Glory Cafe, these hearty muffins contain a bright and warming combination of fruits, nuts, and spice. It’s crucial to toast the pecans before adding them to your batter; muffin batter doesn’t get hot enough to toast the nuts much while baking, and toasting is essential for deeper flavor. These kitchen sink breakfast muffins are balanced and flavorful, but they do take well to substitutions. Don’t like pecans? Drop them out or swap with another toasted nut. Not into carrot? Skip it and double the apple. Have dried cranberries instead of raisins? Just substitute the same volume, one-to-one.

Recipe information

Total Time
1 hour
Yield
Makes 12

Ingredients

¾ cup neutral oil (such as grapeseed or canola), plus more for muffin pan

1 cup (125 g) all-purpose flour

1 cup plus 2 Tbsp. (145 g) whole wheat flour

2 tsp. ground cinnamon

1 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

2 large eggs

½ cup (100 g) granulated sugar

½ cup (100 g) light brown sugar

2 tsp. vanilla extract

1 16-oz. can crushed pineapple, drained and squeezed dry

1 cup shredded peeled carrot (from about 2 medium or 1 large carrot)

1 cup shredded peeled Granny Smith apple (from about 1 apple)

½ cup golden raisins

½ cup sweetened coconut flakes

½ cup toasted pecans, coarsely chopped

Preparation

Step 1
Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
Step 2
Combine 1 cup (125 g) all-purpose flour, 1 cup plus 2 Tbsp. (145 g) whole wheat flour, 2 tsp. ground cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, and ½ tsp. kosher salt in a medium bowl.
Step 3
Whisk 2 large eggs, ½ cup (100 g) granulated sugar, and ½ cup (100 g) light brown sugar in a large bowl until smooth. Whisk in ¾ cup neutral oil (such as grapeseed or canola) and 2 tsp. vanilla extract. Mix in one 16-oz. can crushed pineapple, drained and squeezed dry. Fold in 1 cup shredded peeled carrot, 1 cup shredded peeled Granny Smith apple, ½ cup golden raisins, ½ cup sweetened coconut flakes, and ½ cup toasted pecans, coarsely chopped.
Step 4
Fold dry ingredients into wet ingredients until just combined and no flour streaks remain. Divide batter evenly among muffin cups, filling them to the brim.
Step 5
Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25–30 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.