Hey happy almost Wednesday. How’s everyone doing? Did Winter Storm Jonas hit your area with a lot of snow? We got a lot of snow here in Manhattan. I’ve enjoyed walking in the snow and have been impressed by people’s athleticism-there was a lot of sledding and my boyfriend ran ~5 miles in the snow! Central Park looks particularly majestic.
Another great outcome of the storm: since I didn’t leave the apartment for most of it, I had time to make these muffins (and some truffles too.)
These have joined my whole wheat banana chocolate chip muffins as a top 2 muffin recipe. To be honest, I knew I’d love them before I even tasted them. I’d bookmarked this recipe months ago, and finally tried them on Sunday morning.
It appears that I’m on a carrot-plump raisin kick, with no signs of stopping! These muffins feature the same winning combo as the carrot cake from last week.
They are “hearty” as my mom likes to say. They have only good stuff in them: whole wheat flour, shredded carrots and apples, plump raisins, nuts, and plenty of cinnamon. These items lend the muffins a dense crumb and the flavors meld together really well. The juicy raisins and nuts provide a nice texture contrast. They’re great for breakfast, along with a glass of milk and some fruit-they’re healthy and delicious and will help energize your mornings–aptly named as “Morning Glory” 🙂
Simple Morning Glory Muffins
Slightly adapted from Sally’s Baking Addiction
yield: 16 MUFFINS
prep time: 30 MINUTES
total time: 1 HOUR (INCLUDES COOLING)
These hearty and simple morning glory muffins taste like spiced apple cake and moist carrot cake… combined… for breakfast!
- 2 cups (260g) whole wheat flour1 (measured correctly)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup (35g) ground flax (optional)
- 1/2 cup (64g) unsalted chopped pecans or walnuts2
- 3 large eggs
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (85g) honey3
- 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
- 1/3 cup (60g) smooth applesauce4
- 1 teaspoon orange zest
- 1/4 cup (60ml) orange juice or pineapple juice (I prefer orange)
- 1 teaspoon vanilla extract
- 1/2 cup (75g) raisins, soaked in warm water for 10 minutes5
- 2 cups (260g) shredded carrots (about 4 large)
- 1 cup (140g) shredded/grated apple (about 1 apple)6
- Preheat oven to 425°F (218°C)7. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
- In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple. Fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
- Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
- 2 cups of white whole wheat, whole wheat pastry flour, or all-purpose flour work too.
- Instead of pecans or walnuts, you can also try sunflower seeds. Or leave out completely. If using the nuts, feel free to toast them for 10 minutes at 300°F (148°C).
- Instead of honey, you can try agave or maple syrup instead. Or use 1/4 cup more brown sugar.
- Instead of applesauce, use an extra 1/3 cup of oil. 1/3 cup mashed banana works instead too, but I found the muffins to be a little dry.
- I used a mix of golden raisins and regular. Instead, try dried cranberries or leave them out completely.
- Any variety apple works! I use Granny Smith.
- Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.