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Morning Glory Muffins

Morning Glory Muffins are fluffy, moist, and packed with delightful flavors, making them a perfect breakfast option or sweet addition to gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
Wet Ingredients
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
Mix-Ins
  • 1 cup grated carrots
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Line a muffin tin with paper liners or grease it with vegetable oil to prevent sticking.
Mixing Ingredients
  1. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Whisk until mixed.
  2. In another bowl, whisk granulated sugar, brown sugar, vegetable oil, and eggs until smooth. Add vanilla extract and mix well.
  3. Slowly add the wet ingredients to the dry ingredients. Stir until just combined without overmixing.
  4. Gently fold in grated carrots, shredded coconut, raisins, and chopped walnuts.
Baking
  1. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
  2. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  3. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Enjoy the muffins warm or at room temperature.

Notes

To keep muffins fresh, store them in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or toast in the oven at 350°F (175°C) for 10 minutes.