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(Good) Morning Glory Muffins

Recipe Author Jessie Sheehan
Course Breakfast
Cuisine Muffins

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp salt
  • 1 1/2 cup carrots grated, about 2-to-3 carrots (i used my food processor, and processed the apple along with the carrots)
  • 1 apple with the skin on, grated (i used my food processor, but you can also use the large holes on your box grater)
  • 1/2 cup currants
  • 1/2 cup pecans darkly toasted
  • 1/2 cup sweetened shredded coconut
  • 3/4 cup granulated sugar
  • 1/2 cup 2 Tbsp light brown sugar
  • 1 cup 2 Tbsp vegetable oil (my fave is a super mild olive oil (NOT extra virgin))
  • 2 large eggs
  • 1 yolk
  • 1 Tbsp pure vanilla extract
  • Sanding sugar for decorating

Instructions

  • Preheat the oven to 450-degrees. Spray two 12-cup muffin tins with cooking spray (or butter them).
  • In a medium-sized bowl, whisk together the flour, leavenings, cinnamon, and salt. Add the carrots, apple, currants, pecans, and coconut and stir to combine with a rubber spatula.
  • In a large bowl, vigorously whisk the sugars with the oil, add the eggs and yolk, one at a time, whisking after each addition until incorporated. Add the vanilla and whisk again.
  • Add the dry ingredients to the wet and with a rubber spatula, gently fold the two together until a few streaks of flour still remain.
  • Using a cookie scoop, transfer the muffin batter to the tins, filling each cup about 2/3 of the way full. Generously sprinkle each muffin top with sanding sugar/sugar in the raw. Place one tin in the oven and immediately drop the oven temperature to 400 degrees. Bake the muffins for 15-to-18 minutes, rotating the pan after 10, and checking on the muffins after 15. the muffins are ready when a toothpick inserted in the center comes out with a moist crumb or two.
  • Remove the tin from the oven and replace it with the second tin.
  • Let the muffins cool before removing them from the tins. the muffins last at least three days on the counter tightly wrapped (and are even better on the second day). I freeze all extras in a plastic bag and my children have been known to eat them for dessert — they are that good.

Notes

If you do not use a food processor to grate the carrots, use a microplane grater (the larger, rectangular one — not the long skinny one). Toast the pecans until they are quite dark, but be careful not to burn them!