Ina Garten Morning Glory Muffins

This Ina Garten Morning Glory Muffins recipe is prepared using vegetable oil, eggs, vanilla extract, carrots, and apples. This delightful Morning Glory Muffins recipe is a breakfast treat that takes about 45 minutes to prepare and can serve up to 12 people.

Ina Garten Morning Glory Muffins Ingredients

• 1 cup vegetable oil, plus extra for the pan
• 3 extra-large eggs
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots, unpeeled and grated on a box grater
• 1 Granny Smith apple, unpeeled and grated on a box grater
• 1 (8-ounce) can crushed pineapple, drained
• 1/2 cup pecans, roughly chopped
• 1/2 cup sweetened shredded coconut
• 1/2 cup raisins
• 2 1/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon kosher salt

How To Make Ina Garten Morning Glory Muffins

1. Preheat Your Oven: Begin by setting your oven to 350°F (175°C). Grease two muffin trays or line them with paper liners for easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. Stir in the grated carrots, grated apple, drained pineapple, chopped pecans, shredded coconut, and raisins until everything is well incorporated.
3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, sugar, ground cinnamon, baking soda, and kosher salt to combine them thoroughly.
4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until the dry mixture is moistened and everything is evenly mixed without over-stirring.
5. Fill Muffin Cups: Use an ice cream scoop to evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full.
6. Bake: Place the trays in the preheated oven and bake for 30-35 minutes. To test for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.
7. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.

Recipe Tips

• Add some zest: Toss in the zest of one orange to the wet ingredients for a subtle citrus kick.
• Swap the oil: Try substituting half the vegetable oil with applesauce for a lower-fat version that remains moist.
• Experiment with nuts: Replace pecans with walnuts or almonds for a different crunch and flavor profile in your muffins.
• Change up the raisins: Use golden raisins or dried cranberries instead of regular raisins for a tart contrast to the sweet batter.
• Boost the fiber: Incorporate a quarter cup of flaxseed meal into the dry ingredients to increase the fiber content without altering the delicious taste.

What To Serve With Morning Glory Muffins

Serve your Morning Glory Muffins with Greek yogurt drizzled with honey, a berry salad sprinkled with mint, a smoothie bowl topped with granola, a peach compote, and a chai latte.

You can also pair these muffins with almond butter spread, sliced figs, or a sprinkle of chia seeds.

How To Store These Muffins

To Refrigerate: Place the muffins in an airtight container with a sheet of paper towel underneath and on top to absorb moisture. They will stay fresh for up to 5 days in the refrigerator.

To Freeze: Morning Glory Muffins freeze well. Wrap each muffin individually in plastic wrap, then place them in a freezer bag. They can be stored for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use a different type of flour for these muffins?

Yes, you can use different types of flour such as whole wheat flour or a gluten-free blend. When substituting, start with a 1:1 ratio, but be aware that textures and flavors might slightly vary from the original.

How can I ensure my muffins are moist and not dry?

To ensure your muffins stay moist, avoid overmixing the batter once the dry and wet ingredients are combined. Overmixing can lead to gluten development which can make the muffins tough and dry.

Can these muffins be made as mini muffins instead?

Yes, you can make mini muffins with this recipe. Adjust the baking time to about 12-15 minutes and check for doneness using a toothpick. Keep an eye on them as they will bake faster due to their smaller size.

Ina Garten Morning Glory Muffins Nutrition Facts

Serving Size: A muffin 

• Calories: 363
• Total Fat: 20 g
• Saturated Fat: 3 g
• Carbohydrates: 43 g
• Dietary Fiber: 2 g
• Sugar: 26 g
• Protein: 4 g
• Cholesterol: 42 mg
• Sodium: 270 mg

Try More Ina Garten Recipes:

• Ina Garten Fig Ricotta Cake
• Ina Garten Lemon Poppyseed Cake
• Ina Garten Chocolate Bundt Cake

Ina Garten Morning Glory Muffins

Author: Mohamed Shili Cuisine:American, Chinese Courses:Breakfast, Appetizers

Prep time: 20 minutesCook time: 35 minutesRest time: 10 minutesTotal time:1 hour 5 minutesServings:15 Muffins Calories:363 kcal Best Season:Summer

Description

This Ina Garten Morning Glory Muffins recipe is prepared using vegetable oil, eggs, vanilla extract, carrots, and apples. This delightful Morning Glory Muffins recipe is a breakfast treat that takes about 45 minutes to prepare and can serve up to 12 people.

Ina Garten Morning Glory Muffins Ingredients

• 1 cup vegetable oil, plus extra for the pan
• 3 extra-large eggs
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots, unpeeled and grated on a box grater
• 1 Granny Smith apple, unpeeled and grated on a box grater
• 1 (8-ounce) can crushed pineapple, drained
• 1/2 cup pecans, roughly chopped
• 1/2 cup sweetened shredded coconut
• 1/2 cup raisins
• 2 1/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon kosher salt

How To Make Ina Garten Morning Glory Muffins

1. Preheat Your Oven: Begin by setting your oven to 350°F (175°C). Grease two muffin trays or line them with paper liners for easy removal.
   
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. Stir in the grated carrots, grated apple, drained pineapple, chopped pecans, shredded coconut, and raisins until everything is well incorporated.
   
3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, sugar, ground cinnamon, baking soda, and kosher salt to combine them thoroughly.
   
4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until the dry mixture is moistened and everything is evenly mixed without over-stirring.
   
5. Fill Muffin Cups: Use an ice cream scoop to evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full.
   
6. Bake: Place the trays in the preheated oven and bake for 30-35 minutes. To test for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.
   
7. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.

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