This moist muffin recipe is packed with carrots, apples, pineapple, raisins, coconut, and walnuts.Full of tropical flavor and a breeze to make, this easy muffin recipe might just inspire you to look forward to mornings! In 1978, chef Pam McKinstry created the original Morning Glory Muffins to serve at her Morning Glory Café on Nantucket Island, and three years later, Gourmet magazine printed her recipe for readers to enjoy, too.In 1991, it was chosen by Gourmet fans as one of the best recipes of the past 25 years.

For good reason: This is like a Cinnamon Apple Cake, Hummingbird Cake, and Carrot Cake all in one totally-appropriate-for-breakfast muffin recipe.For nearly 30 years, it’s been a favorite muffin recipe of my family, and I hope it now becomes an heirloom recipe in your family, too.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsMorning Glory Muffins RecipeRecipe ingredients Ingredient notes Raisins: If you’re not fond of regular raisins, golden raisins, dried cranberries, or chopped dried cherries would also work well.

Or omit entirely.Apple: Peeled and grated apples (a box grater does the trick nicely) ensure the batter is moist while adding a hint of natural sweetness.Crushed pineapple: Crack open a small can, then pour into a strainer to drain off the excess liquid.Press dry with paper towels, then incorporate into the batter for even more moisture and some tropical flavor.Ca

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