Carrot

Morning Glory Muffins with Pineapple

March 19, 2016
2 Ratings
Photo by Oat&Sesame
Author Notes

The morning glory is a kitchen sink type of muffin. Mix all the good-for-you ingredients that you most likely already have stocked in your kitchen and go to work. —Oat&Sesame

  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 12
Ingredients
  • 1 cup all-purpose flour
  • 1 cup date sugar, I used Bob's Red Mill (any type of sugar will work, but will yield sweeter results and may effect muffin moistness)
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup unsweetened, flaked coconut, more to top
  • 1/2 cup golden raisins
  • zest of 1 orange
  • 1 small apple peeled and grated (about 1 cup)
  • 1 can (8 ounces) crushed pineapple, drained well
  • 1 cup grated carrot
  • 1/3 cup coarsely chopped walnuts or pecans, plus more to top
  • 2 large eggs
  • 1 cup unsweetened apple sauce (preferably homemade - I make and freeze into 1 cup portions every fall)
  • 1.5 teaspoons pure vanilla extract
In This Recipe
Directions
  1. Place oven rack in lower third of oven and preheat to 350°
  2. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt.
  3. Add the coconut, raisins, orange zest, apple, pineapple, carrots and stir to combine.
  4. In a separate bowl, whisk eggs with the applesauce and vanilla. Add to the dry ingredients, and blend well.
  5. Spoon batter into muffin tins lined with muffin cups. Spritz the muffin cups with cooking spray. Fill almost all the way, they don't rise much.
  6. Press extra nuts and coconut flakes onto the tops, if desired.
  7. Bake for 30 - 35 minutes or until toothpick inserted in the middle comes out clean.
  8. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

See what other Food52ers are saying.

  • Pamela Turner
    Pamela Turner
  • Oat&Sesame
    Oat&Sesame
  • Katie
    Katie

5 Reviews

Katie June 25, 2020
i made the muffins for the first time today. They look really good but they are not cooked..the middle of the muffin is almost pure mush..even put them in for alot longer. I am a profesional baker..never had this happen before
 
Pamela T. June 25, 2020
Hi Katie,

Coincidentally, I had made these yesterday for the third time. I find not fully packing the wet ingredients (carrot, apple, applesauce) fully helps keep the moisture in check. I also have found that the type of sugar has affected the moistness. My recent batch I had added demera sugar as I did not have enough date sugar. I’ve also made it with only regular granulated sugar, and from memory, they were the least moist—though still delivered a pleasantly moist end product. Don’t know whether any of this info will be helpful to you or not. I really like that this rendition has less fat than the usual MG muffins.
 
Author Comment
Oat&Sesame June 25, 2020
Thanks for the tips Pamela on baking with different sugars and the slightly different results! Katie - sorry your muffins didn't cook properly. I hope you were able to work it out and try again with much success.
 
Pamela T. November 10, 2019
These are very nice; moist and with some heft without being heavy and fat laden. I didn’t have raisins in the house, nor an orange for zest, but still found the muffins delightful. I filled my muffin liner cups to the brim and had a bit of batter (~2-3 tablespoons?) leftover that I didn’t use.
 
Author Comment
Oat&Sesame November 10, 2019
Hi Pamela! So happy you baked these muffins and enjoyed them!