Bakery Style Morning Glory Muffins

These wholesome Bakery Style Morning Glory Muffins are delicious any time of the day! Loaded with carrots and apples, there are so many variations that you can make to this recipe to suit your taste and what you have in the pantry.


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Do you love a great breakfast muffin? I do! Especially if you’re on the run in the morning before work, or save it for later for your coffee break.

These muffins have a bit more prep with grating the carrots and apples, but otherwise, they’re simple and easy to make and so tasty and satisfying!

INGREDIENTS & SUBSTITUTIONS

Ingredients for bakery style morning glory muffins in salt bowls with text overlay.

See the recipe card below for a full list of ingredients.

This is a great muffin recipe for making substitutions of your favourite add-ins.

  • sunflower seeds – can be replaced with chopped pecans, walnuts or pumpkin seeds
  • raisins – you can use any variety of raisin and you can also substitute these for dried cranberries.
  • eggs – eggs should be at room temperature. Take them out of the refrigerator about 30 to 60 minutes before you start the recipe.
Dry ingredients in mixing bowl.

Start by preheating the oven to 425°F.

Grease six jumbo muffin tins. Grease the top of the muffin tins as well so that the muffin tops don’t stick to the edges.

Combine all dry ingredients in a mixing bowl and whisk together until they are well mixed.

Carrots, apples and sunflower seeds are added to the batter in mixing bowl.

In a separate, large bowl, beat the eggs, then add in the oil, brown sugar, orange zest (if using) and vanilla.

Next, stir in the raisins, carrots, apples and sunflower seeds.

Dry ingredients are added to wet ingredients in mixing bowl with wooden spoon.

Add dry ingredients to wet ingredients, stirring with as few strokes as possible to combine.

Unbaked muffin in jumbo muffin tins ready for the oven.

Divide the batter evenly among the six prepared muffin tins.

Baked morning glory muffins fresh from the oven in muffin tin.

Bake in 425°F oven for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and bake for an additional 18-22 minutes.

Test with a toothpick. Muffins are done when there is no batter on the toothpick.

Sliced morning glory muffin on blue plate.

These muffins are delicious served warm with a bit of honey or butter.

MY TOP TIPS

Grease the entire muffin tins, top included so that the muffin tops don’t stick when they rise up out of the muffin cup.

Soaking the raisins in hot water is optional and makes them softer in the muffins. Totally up to you!

Starting the muffins at a high 425°F temperature gives the muffins a quick rise and creates the beautiful muffin tops that are classic in a bakery style muffin.

STORAGE AND FREEZING INSTRUCTIONS

Storage instructions: Store cooled muffins covered, at room temperature for up to 2 days. Alternatively, you can store in the refrigerator, cooled and covered for up to 1 week.

Freezing instructions: Wrap cooled muffin individually in plastic wrap, then foil and freeze for up to 1 month.  Thaw in the refrigerator or at room temperature.  Muffins can be warmed up in the microwave on low power.

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Close up image of Morning Glory Muffins on a blue plate sliced in half.

Bakery Style Morning Glory Muffins


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5 from 3 reviews

Description

These wholesome Bakery Style Morning Glory Muffins are delicious any time of the day! Loaded with carrots and apples, there are so many variations that you can make to this recipe to suit your taste and what you have in the pantry.


Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp. baking powder

1 and 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

3 eggs, beaten

1/3 cup vegetable oil

1 cup brown sugar

2 tsp. vanilla extract

1 tbsp. orange zest (optional)

2 cups peeled, grated carrots

1 large apple, peeled and grated

1/2 cup raisins, soaked in hot water for 10 minutes to plump and soften them

1/3 cup sunflower seeds


Instructions

  1. Preheat oven to 425°F.
  2. Grease six jumbo muffin tins (or 12 smaller ones). Grease the top as well so that the muffin tops do not stick to the pan.
  3. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, ground ginger and salt. 
  4. In a separate, large mixing bowl, beat eggs.
  5. Add in vegetable oil, brown sugar, orange zest (optional) and vanilla. 
  6. Stir in the carrots, apples, raisins and sunflower seeds and stir until combined.
  7. Add the wet ingredients to the dry ingredients and stir only to combine. It’s important not to over mix the batter.
  8. Divide the batter evenly among the 6 prepared muffin tins.  They will be quite full and that is okay!
  9. If you like, sprinkle the tops with a few sunflower seeds or whatever nuts you are using.  The mix in the photos is combination of pumpkin seeds, sunflowers and flax seed.
  10. Bake in 425°F oven for 5 minutes. 
  11. Without opening the door, reduce the temperature to 350°F and bake another 18-22 minutes.
  12. Cool on wire rack.

Notes

  1. Optional add-ins and substitutions. 1 tablespoon of orange zest adds a nice burst of orange flavour.
  2. Substitute pumpkin seeds, chopped walnuts or pecans for the sunflower seeds.
  3. Substitute golden raisins or dried (or fresh!) cranberries for the dark raisins.
  4. Apples: you can use any variety of apples for this recipe. I used a mix for the ones in the photos.
  5. Add in 1/2 cup of flaked, sweetened coconut for flavour and texture.
  6. Storage instructions: Store cooled muffins covered, at room temperature for up to 2 days. Alternatively, you can store in the refrigerator, cooled and covered for up to 1 week.
  7. Freezing instructions: Wrap cooled muffin individually in plastic wrap, then foil and freeze for up to 1 month.  Thaw in the refrigerator or at room temperature.  Muffins can be warmed up in the microwave on low power.
  8. Soaking the raisins in hot water for 10 minutes will plump them up in the muffins.  This is optional. 
  9. The recipe and nutritional information is for 6 jumbo, bakery style muffins.  These muffins can be made in a regular sized 12-muffin tin. Reduce baking time to approximately 15 minutes after the initial 5 minute bake at 425°F.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 jumbo muffin
  • Calories: 558
  • Sugar: 50 g
  • Sodium: 275.2 mg
  • Fat: 19.7 g
  • Saturated Fat: 11.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 90.7 g
  • Fiber: 6.7 g
  • Protein: 10.2 g
  • Cholesterol: 93 mg

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