This jumbo morning glory muffins recipe with fruity and nutty add-ins is packed with warm spices for the perfect breakfast bite.
Servings : 12
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Cooling Time 30 minutesmins
Total Time 1 hourhr20 minutesmins
Ingredients
2cupsall-purpose flour
¾cuplight brown sugar,packed
2teaspoonsbaking soda
2teaspoonsground cinnamon
½teaspoonground ginger
½teaspoonsalt
2cupsgrated carrots
2apples,chopped
¼cupsweetened coconut
½cupchopped walnuts
¼cupraisins
¼cupdried prunes,chopped
3largeeggs
⅔cupscanola oil
¼cupfreshly squeezed orange juice
2teaspoonspure vanilla extract
zest of 1 orange
light brown sugar for sprinkling on top
Instructions
Preheat the oven to 375˚F.
Line a muffin tin with 6 “Texas-sized” muffin paper liners or use a cupcake tin and line all 12 cavities with cupcake paper liners.
In a large mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt. Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; mix to combine.
Whisk the eggs, oil, orange juice, and vanilla in a separate bowl.
Add the egg mixture to the flour mixture and stir until just combined.
Fill the muffin liners to the top. Sprinkle light brown sugar over the top of the muffins.
Bake for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool the muffins in the pan for 5 minutes and then turn them out on a baking rack to cool completely.
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.