Delicious and Moist Morning Glory Muffins | Morning Glory Muffin Recipe

Shred 2 cups of carrots and 1 cup of apple using a box grater.

To refresh hard raisins, cover them with hot water and set aside to plump up.

Combine shredded apple and carrots in a bowl after shredding.

Chop 3/4 cup of walnuts and add to the bowl with shredded apple and carrots.

In a separate bowl, cream together 1/2 cup of soft butter and 3/4 cup of sugar using a hand mixer.

Add 3 eggs and 2 teaspoons of vanilla extract to the butter and sugar mixture, and mix well.

Incorporate the shredded carrots and apple into the creamed mixture.

Add 2 cups of flour, 1/2 teaspoon of salt, 2 teaspoons of baking soda, and 2 teaspoons of cinnamon to the mixture and mix until combined.

Add 3/4 cup of chopped walnuts, 3/4 cup of shredded coconut, and the drained raisins to the batter and mix by hand.

Preheat the oven to 350 degrees Fahrenheit.

Spray a muffin tin with cooking spray or use paper cupcake holders.

Scoop the muffin batter into the muffin tin using a muffin scoop, filling each cup about 3/4 full.

Bake in the preheated oven for about 25 minutes, checking for doneness by looking for golden brown edges and a toothpick test.

Remove muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack.

Equipment Needed

Spice Level:

Dietary