Loaded Morning Glory Muffins

5 from 1 vote

Loaded Morning Glory Muffins

These bakery-style muffins are loaded with flavor thanks to grated carrot, crushed pineapple, coconut and golden raisins paired with lots of warm spices and the tastiest (optional) streusel topping.

Prep Time25

Cook Time20

Resting Time15

Total Time1

Course: Bread & Bakery

Cuisine: American

Servings: muffins

Calories: 274kcal

Author: Lauren Habermehl

Ingredients

1-1/2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup brown sugar packed
2-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup carrot grated
1/2 cup crushed pineapple drained
1/2 cup shredded coconut
3/4 cup apple peeled, cored and finely diced
3/4 cup raisins
1/3 cup molasses
1/3 cup walnuts chopped
1 tablespoon chia seeds
1 tablespoon flax seeds
1 large egg room temperature
3 tablespoons canola oil or nut butter of your choice
1/4 cup unsweetened applesauce
1-1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Streusel Topping (Optional)

2 tablespoons brown sugar packed
2 tablespoons wheat germ (optional)
2 tablespoons rolled oats
2 tablespoons walnuts or pumpkin seeds
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter cold

Instructions

Step 1: Blend Dry Ingredients

Preheat Oven to 425°F with the oven rack positioned in the top third of your oven.
In a large bowl combine the flours, brown sugar, baking powder, baking soda and salt. Set aside.

Step 2: Mix Wet Ingredients

Then, in a stand mixer, or large mixing bowl, combine the carrot, pineapple, coconut, apple, raisins, molasses, egg, canola oil and apple sauce. Once blended, add the walnuts, flax seeds, chia seeds and remaining spices to the wet ingredients.

Step 3: Combine Wet and Dry Ingredients

Next, slowly add the dry ingredients to the wet ingredients and mix until everything is moistened. Take care not to overmix the batter. Let the batter rest for at least 15-20 minutes (or up to an hour) before filling the muffin cups.

Step 4: Prepare Streusel Topping (Optional)

While the batter rests, in a small bowl, blend together the brown sugar, wheat germ, rolled oats, cinnamon and walnuts together. Then use a fork (or clean hands) to blend the cold butter into the other streusel ingredients. Continue to work the butter into the mixture until it resembles coarse crumbs. Set aside.

Step 5: Prepare Muffin Tin & Bake

Prepare a standard muffin tin by coating it with butter or cooking spray. Alternatively, you may also use muffin liners. Then fill each muffin cup 3/4 full with batter—almost all the way to the top.
If adding streusel, sprinkle the muffins with the streusel topping, dividing it evenly between all of the muffins. Gently press it into the batter to help it adhere while baking.
Place the muffins into a preheated 425°F oven and bake for 5-7 minutes. Then, once the muffins have a nice, domed top forming, reduce the oven temp to 350°F. Continue to bake for an additional 10-12 minutes. The muffins are ready when a toothpick comes out clean when inserted into the center and they feel firm to the touch when pressed gently with a finger.
Remove from the oven and let cool for 5 minutes in the muffin pan before removing and transferring to a wire rack to finish cooling.

Notes

Make Mini Muffins: To make mini muffins, fill mini muffin cups 2/3 full with batter and bake at 375°F for 12-15 minutes.

Ingredient Substitutions: See a list of substitutions and swap ideas at the end of the above blog post.

Storage Instructions: Muffins can be stored in an air-tight container at room temperature for up to 2 days or for up to 1 week in the refrigerator.

Freezer Instructions: These muffins freeze well for up to 3 months. When ready to eat, remove from the freezer and let thaw overnight in the refrigerator. Then warm in the microwave for a 15-20 seconds, if desired.

Nutrition Facts: The nutrition information published with this recipe is an estimate and does NOT include the option streusel topping.

Nutrition