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.

If you love breakfast muffins, try my banana nut muffins, lemon poppyseed muffins or these one-bowl pumpkin streusel muffins next!

this recipe!

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

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.

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.

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.

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

Divide the batter evenly among the six prepared muffin tins.

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.

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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