I’m a big muffin maker so I keep my eyes peeled for new and interesting baked goods options, and I’ve recently seen so many takes on this. While I’ve stirred up my share of carrot sheet cake and pumpkin bread, I had never tried a Morning Glory muffin before. So of course I got right down to recipe testing. I’m sharing my adaptation of a recipe I found at Earthbound Farm’s website . They write that their current culinary consultant, Pamela McKinstry, developed this treat in the ’70s when she was chef and owner at Morning Glory Café on Nantucket Island. I’m here to say there’s a reason this recipe has stuck around for so long. The muffins are delicious — moist, flavorful and, in our house, gone all too quickly.
Makes 24 muffins
- 1 cup sugar (or 2/3 cup honey)
- 2¼ cups unbleached all-purpose flour or whole wheat pastry flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 3/4 cup unsweetened dried cranberries
- 1 apple (peeled, cored and grated)
- 1 cup frozen pineapple chunks (thawed, drained and chopped) or canned crushed pineapple (drained)
- 2 cups grated carrots
- 3 eggs
- 1 cup coconut oil
- 1 tsp. pure vanilla extract
*can also add shredded coconut and chopped nuts or substitute raisins or other dried fruit for the cranberries
- Preheat oven to 350º F.
- Mix together the sugar, flour, cinnamon, baking soda and salt in a large bowl. Add the fruit and carrots, and stir to combine.
- In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
- Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.
- Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.