Written by Nafees Bin Zafar
on 

Morning Glory Muffins

Legend has it that the morning glory muffin was invented by Pam McKinstry of the “Morning Glory Cafe” on Nantucket Island1. I discovered it at Peet’s Coffee in LA. They don’t seem to carry it anymore, so I learned to make it for myself. This recipe makes 18 small-ish muffins.

Preheat oven to 350°F

Ingredients Steps
1 cup sugar Whisk together
2 1/4 cup all purpose flour  
1 tbsp cinnamon  
2 tsp baking soda  
1/2 tsp salt  
 
2 cups carrots, grated 1/2 inch long Stir and mix together
1 apple, diced small Mix with the dry ingredients in a mixer with the paddle attachment.2
190 g canned pineapple, crushed and drained Fold in dry flour at the bottom of mixer.
1/2 cup sweet shredded coconut  
1/2 cup raisins, chopped  
1/4 cup dried apricots, chopped  
1/2 cup pecans, chopped  
 
3 eggs Whisk eggs lightly
1 cup oil Whisk together, and blend into batter
1 tsp orange extract  
 
  Grease a muffin tin with butter.
  Fill to 3/4 of each cup with batter.
  Position rack at lower third.
  Bake for 30 to 35 minutes.

Footnotes

  1. https://artofthepie.com/history-of-the-original-morning-glory-muffin ↩

  2. IMHO mixing in this order blends the fruit and the dry ingredients, without overworking the dough. ↩