Carrots, apples, cinnamon, raisins AND pecans? Morning glory muffins are basically breakfast and a snack rolled into one, and these are moist, hearty and so easy to make!

Morning Glory Muffins: The Ultimate Breakfast Muffin

Morning glory muffins have been around forever for a reason. Grated carrot and chopped apple keep them incredibly moist, cinnamon warms everything up, and raisins and pecans add chew and crunch. Our team baked a few rounds of these until the texture was spot on: light, fluffy and moist with no oil needed.

They are a great make ahead breakfast, and they pack beautifully in lunch boxes. Cooking for a gluten free crowd? Check out our Best Gluten Free Pumpkin Muffins while you are here!

Why you’ll love these morning glory muffins

Packed with carrots and apples
Moist and tender with no oil
Raisins and pecans are optional, so everyone is happy
Great for make ahead breakfasts

Morning glory muffins on a wire cooling rack

Morning Glory Muffins ingredients

Full ingredient amounts are in the recipe card below.

Flour: pastry flour for a lighter crumb, all purpose for a heartier muffin.
Granulated sugar: balances the carrots and apples.
Baking powder and baking soda: for lift and golden tops.
Salt and cinnamon: two full teaspoons of cinnamon give that classic flavor.
Carrots: about 2 to 3 large carrots, peeled and finely grated.
Apple: one large or two medium apples, peeled, cored and finely chopped. Honeycrisp and Gala are our favorites.
Eggs: lightly beaten.
Unsalted butter: melted and cooled.
Milk and vanilla: dairy or plant based, you choose!
Raisins and pecans: optional, but they make it a true morning glory muffin.

Ingredients for morning glory muffins: shredded carrots, apple, raisins, pecans, flour, eggs and spices

How to make morning glory muffins

Full recipe instructions are in the recipe card below!

Preheat the oven to 375°F and line your muffin pan. Grate the carrots and chop the apple.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In a separate bowl, stir together the carrots, apple, eggs, melted butter, milk and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
Fold in the raisins and pecans, if using.
Fill the liners to the top and bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
Remove from the oven, cool, and enjoy!

Whisking the wet ingredients with shredded carrot and apple for morning glory muffins

Thick morning glory muffin batter in a glass bowl

Morning glory muffin batter in a muffin tin

How do you know when the muffins are done?

There are a few easy ways to check:

The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
Check the tops: they should be lightly golden and bounce back when lightly pressed.
Use a thermometer: the center should register between 190 and 200°F.

Morning glory muffins on a white cake stand

Variations and substitutions

Need them gluten free? Make our Gluten Free Morning Glory Muffins.
Use dried cranberries or chopped dates instead of raisins.
Fold in 1/4 cup of shredded coconut.
Skip the pecans or use sunflower seeds to keep them nut free.

Tips for making morning glory muffins

Grate the carrots on the fine side of a box grater so they melt right into the muffin.
Chop the apple small so the muffins hold together.
Plump the raisins in warm water for 5 minutes, then drain, for extra juicy bites.

Morning glory muffins with fresh apples and pecans

How to store morning glory muffins

Once cooled, store in an airtight container at room temperature.

How long do morning glory muffins last?

With all that fruit and veggie goodness, they stay moist for up to 4 days.

How to freeze morning glory muffins

These are freezer superstars! Cool completely, wrap individually and freeze for up to 3 months. Warm in the microwave for 15 to 20 seconds.

Morning glory muffin with a bite taken out showing carrot, apple and raisins

Morning Glory Muffins FAQs

What is in a morning glory muffin? Carrots, apple, cinnamon, and usually raisins and nuts.
Can I use a food processor for the carrots? Yes! Use the fine grating disk.
Can I skip the raisins? Of course. The raisins and pecans are both optional.

More muffins you’ll love

Morning Glory Muffins

Wake up to the delightful flavors of our Sweet Morning Glory Muffins! Packed with a medley of wholesome ingredients like carrots, apples, and raisins, these muffins offer a perfect blend of sweetness and nutrition to kickstart your day on a delicious note.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Servings: 12 servings

Course: Breakfast, Snack

Ingredients Method Notes

Ingredients

2 ½ cups pastry flour or all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 cup grated carrots about 2 to 3 large carrot peeled and grated
1 cup apple peeled cored and finely chopped (about one large or two medium apples)
2 eggs lightly beaten
6 Tbs unsalted butter melted and cooled
1/2 cup milk
2 tsp pure vanilla extract
1 cup raisins optional
2 Tbs chopped pecans optional

Method

Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
In a large bowl, sift together 2 ½ cups of flour, 1 cup granulated sugar, 1 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of cinnamon. Set this dry ingredient mixture aside for later use.
In a medium bowl, combine 1 cup grate carrots, 1 cup finely chopped apple, lightly beaten 2 eggs, 6 Tablespoons unsalted butter (melted and cooled), ½ cup milk, and 2 teaspoons of vanilla. Whisk these wet ingredients together until well combined.
Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
Optional: Gently fold the raisins and chopped pecans into the muffin batter, ensuring even distribution.
Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Selection Note: Choose your flour wisely to attain the perfect muffin texture! Opting for pastry flour results in light and delicate muffins, whereas all-purpose flour imparts a denser, heartier texture.

Flour Measuring Tip: To ensure accuracy in your measurements, avoid scooping flour directly from the container. Instead, gently spoon flour into your measuring cup and level it off using the flat side of a knife. This simple technique guarantees precision, leading to consistently delightful muffins in every batch.

Milk Selection Note: We’ve thoroughly explored different milk options in this recipe, including cow’s milk, almond milk, and coconut milk. Each option brings great results, providing you the flexibility to choose the milk that aligns with your taste preferences or what you have on hand.