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Texas-Sized Morning Glory Muffins

This easy recipe for jumbo muffins is perfect for busy mornings and lazy weekend brunches alike! Made with walnuts, coconut, carrots and more, this Morning Glory Muffins are moist, fluffy and delicious!

texas-sized muffins


Breakfast is the most important meal of the day… I’m pretty sure that’s been established. Luckily for me, and some of you may already know this, it is also my favorite meal of the day…

Eggs, bacon, toast, pancakes – you name it, I make it. But, one of my favorite morning treats to bake is a big ol’ scrumptious muffin. I like muffins because I can get really creative with these little guys; I can add veggies, fruits, nuts, seeds…whatever my heart desires, and I can make them taste pretty darn good, if I do say so myself.


These Texas-sized muffins were inspired by a recipe that I came across on the net at Honest Cooking, the online food magazine. What caught my eye was all the tasty goodness that made up this delightful, cakey muffin.

Recipe featured on Foodbeast

Texas-Sized Morning Glory Muffins

Katerina | Diethood
This easy recipe for jumbo Morning Glory muffins is perfect for busy mornings and lazy weekend brunches alike! Moist and fluffy muffins you're sure to love!
Servings : 6 large muffins, or 12 regular-sized muffins
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins


  • 2 cups all-purpose flour
  • 3/4 cup light brown sugar , packed
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 2 apples , chopped
  • 1/4 cup sweetened coconut
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup dried prunes , chopped
  • 3 eggs
  • 2/3 cups Canola oil
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons vanilla extract
  • zest of 1 orange
  • light brown sugar for sprinkling on top


  • Preheat oven to 375.
  • Line a muffin tin with 6 “Texas-sized” muffin paper liners. If using cupcake tin, line all 12 with cupcake paper liners.
  • Whisk together the flour, brown sugar, baking soda, spices and salt.
  • Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; combine.
  • Mix the wet ingredients in a separate bowl: eggs, oil, orange juice and vanilla.
  • Add wet ingredients to the flour mixture and stir until combined.
  • Fill the muffin liners to the top. If using a cupcake tin, fill those all the way up, too.
  • Sprinkle light brown sugar on top of the muffins.
  • Bake for 22 to 25 minutes or until a toothpick comes out clean.
  • Cool in the pan for 5 minutes and then turn them out on a baking rack.


Calories: 683 kcal | Carbohydrates: 86 g | Protein: 10 g | Fat: 35 g | Saturated Fat: 4 g | Cholesterol: 82 mg | Sodium: 641 mg | Potassium: 492 mg | Fiber: 6 g | Sugar: 41 g | Vitamin A: 7357 IU | Vitamin C: 11 mg | Calcium: 80 mg | Iron: 3 mg | Net Carbs: 80 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: best morning glory muffins recipe, easy breakfast muffins, easy muffin recipe, Morning Glory Muffins
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47 comments on “Texas-Sized Morning Glory Muffins”

  1. Avatar photo
    Britne @ Shabbott's Habits

    Love these. Every time I make muffins I’m disappointed with how small they turn out. When I have guests I want to serve a nice big substantial muffin that could rival my local bakery. These just may fill the bill ๐Ÿ˜‰ Thanks for sharing!

  2. Avatar photo
    Priscilla - She's Cookin'

    So true about being able to add anything – that’s why I like to bake muffins, too. These are guaranteed to get your day off to an energetic start! Keep the breakfast recipes comin’ ๐Ÿ™‚

  3. These muffins look delicious, breakfast is my favorite meal of the day too! Oddly enough I had a dream about giant muffins last night… anyways ๐Ÿ™‚

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