Quick Morning Glory Muffins Recipe

Introduction

Start your day deliciously with Quick Morning Glory Muffins, packed with vibrant fruits, nuts, and warm spices for a joyous breakfast experience. These moist and flavorful muffins are easy to make and perfect for busy mornings.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 large eggs
• 1 cup sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 cup chopped apples (peeled)
• ½ cup crushed pineapple (drained)
• ½ cup raisins or nuts (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
3. Step 3: In another bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if a few lumps remain—avoid overmixing.
5. Step 5: Fold in the grated carrots, chopped apples, crushed pineapple, and optional raisins or nuts carefully.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Swap sugar with honey or maple syrup for a natural sweetness and healthier option.
• Use whole wheat flour instead of all-purpose for a nuttier flavor and extra nutrition.
• Make the batter the night before and refrigerate; fill muffin tins and bake fresh in the morning.
• Avoid overmixing the batter to keep the muffins light and fluffy.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, microwave for about 15 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of apples and pineapple?

Yes, feel free to substitute with other fruits like pears or berries. Just make sure they are chopped small and not too watery to keep the batter balanced.

Can I make these muffins vegan?

To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk alternative if needed. Also, ensure any added nuts or raisins meet your dietary needs.

Quick Morning Glory Muffins Recipe

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★★★★★

4.8 from 69 reviews

Start your day deliciously with Quick Morning Glory Muffins, packed with vibrant fruits, nuts, and spices for a joyous breakfast experience. These moist and flavorful muffins combine grated carrots, chopped apples, crushed pineapple, and optional raisins or nuts with a warm cinnamon-spiced batter, perfect for a quick and wholesome morning treat.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Mix-Ins

• 1 cup grated carrots
• 1 cup chopped apples (peeled)
• ½ cup crushed pineapple (drained)
• ½ cup raisins or nuts (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until thoroughly combined.
3. Combine Wet Ingredients: In another bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until well blended and smooth.
4. Combine the Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing; some lumps are okay to ensure fluffy muffins.
5. Fold in the Mix-Ins: Carefully fold in the grated carrots, chopped apples, crushed pineapple, and optional raisins or nuts to the batter.
6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Cool Down: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• For a healthier alternative, swap sugar with honey or maple syrup, adjusting liquid quantities as necessary.
• You can substitute all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor.
• To save time, prepare the batter the night before and refrigerate. Bake fresh muffins in the morning.
• Avoid overmixing the batter to keep muffins light and fluffy; mix just until ingredients are combined.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• Reheat frozen muffins by microwaving for about 15 seconds or enjoy them at room temperature.

Keywords: Baked Goods, Healthy Muffins, Morning Treat, Muffins, Quick Breakfast