Morning Glory Muffins Recipe for Breakfast

A Muffin Full of Morning Sunshine

Good morning, my dear. Let’s make some muffins. These are called Morning Glory muffins. I love that name. It makes me think of a sunny kitchen. The smell of cinnamon fills the air. Doesn’t that smell amazing?

These muffins are packed with good things. We have carrots and zucchini inside. It’s a sneaky way to eat your veggies. I still laugh at that. My grandson never knew they were in there. He just asked for another one! What is your favorite way to eat carrots? Do you like them raw or cooked best?

Why We Stir Gently

Here is a little secret. Do not stir the batter too much. A few lumps are just fine. Over-stirring makes muffins tough. We want them soft and tender.

This matters more than you think. Gentle mixing keeps them light. It lets them rise up tall in the oven. *Fun fact: The baking soda wakes up when it gets wet and warm. That’s what makes our muffins puff up!* So, fold everything together with a kind hand.

A Story from My Garden

This recipe reminds me of my garden. One summer, my zucchini plants went wild. I had so many! I grated them for days. I put them in bread, cakes, and these muffins.

Nothing went to waste. That is a good lesson. Cooking with what you have is smart. It feels good, too. It connects us to the earth. Have you ever grown your own food? I would love to hear about it.

The Magic of Sweetness

We use both honey and brown sugar here. The honey gives a deep, warm sweetness. The brown sugar makes them moist. The applesauce does too, with less oil.

This balance matters. It means we can enjoy a sweet treat. But it also has real food inside. It’s not just empty sugar. It gives you energy for your morning. Do you prefer honey or maple syrup in your baking? I can never decide!

Time to Bake Together

Now, fill your muffin cups two-thirds full. This is important. It leaves room for a big, beautiful muffin top. Everyone loves the top part best, I think.

Then into the oven they go. The waiting is the hardest part. But the smell is your reward. When a toothpick comes out clean, they are done. Let them cool a bit. Then, enjoy the taste of morning sunshine.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	1 cup	Dry Ingredients
Whole wheat flour	1 cup	Dry Ingredients
Baking soda	1 teaspoon	Dry Ingredients
Baking powder	1 teaspoon	Dry Ingredients
Ground cinnamon	1 teaspoon	Dry Ingredients
Salt	1/2 teaspoon	Dry Ingredients
Eggs	3 large	Wet Ingredients
Brown sugar	1/2 cup	Wet Ingredients
Honey or maple syrup	1/4 cup	Wet Ingredients
Vegetable oil	1/4 cup	Wet Ingredients
Unsweetened applesauce	1/2 cup	Wet Ingredients
Grated carrots	1 cup	Vegetables and Add-ins
Grated zucchini	1/2 cup	Vegetables and Add-ins
Chopped walnuts or pecans	1/2 cup	Vegetables and Add-ins (optional)
Raisins or dried cranberries	1/2 cup	Vegetables and Add-ins

My Morning Glory Muffins: A Sunny Start

Good morning, my dear. Let’s bake something special. These are my Morning Glory muffins. They are packed with good things from the garden. My grandkids never guess there’s zucchini inside! I still laugh at that. The kitchen will smell like cinnamon and warmth. Doesn’t that sound perfect for a slow morning?

We’ll mix our dry friends first. Then we’ll stir the wet ones together. Finally, we fold in all our colorful bits. It’s like making a little confetti cake for breakfast. Are you ready? Let’s begin.

Step 1: First, say hello to your oven. Turn it to 350°F. Line your muffin tin with paper cups. This makes cleanup so easy later. I like the colorful ones. They make me smile. (A hard-learned tip: Grease the top of the pan, too. Batter always puffs over and sticks!)

Step 2: Grab a big bowl. Add both flours, baking soda, baking powder, cinnamon, and salt. Give it a good stir with a spoon. You want everything to be best friends. I think of this as the “dry party” bowl. Can you smell the cinnamon already? I can.

Step 3: Now, the “wet party” bowl. Crack in three eggs. Add the brown sugar, honey, oil, and applesauce. Whisk it all until it looks smooth and happy. The applesauce makes the muffins so soft. My neighbor Ruth gave me that tip years ago.

Step 4: Pour your wet mix into the dry mix. Stir gently, just until you don’t see flour. Don’t stir too much! A few lumps are just fine. Now, fold in the carrots, zucchini, nuts, and raisins. Look at all those colors! What’s your favorite add-in? Share below!

Step 5: Spoon the batter into your cups. Fill them about two-thirds full. This gives them room to grow a nice muffin top. I always sneak a little taste of the batter. It’s a grandma’s right, I say.

Step 6: Bake for 20 to 25 minutes. Your kitchen will smell amazing. They are done when a toothpick poked in the middle comes out clean. Let them cool in the pan for just a bit. Then move them to a rack. Waiting is the hardest part!

Cook Time: 20–25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast, Snack

Three Fun Twists to Try

Once you master the basic recipe, you can play! Here are three of my favorite twists. They make each batch a new adventure.

The Tropical Sunshine: Swap raisins for chopped dried pineapple and coconut. It tastes like a vacation.

The Apple Pie Spice: Use grated apple instead of zucchini. Add a pinch of nutmeg with the cinnamon. So cozy.

The Chocolate Surprise: Add a handful of dark chocolate chips. Everyone loves a little chocolate in the morning.

Which one would you try first? Comment below!

Serving Them Up With Style

A warm muffin is a joy all by itself. But sometimes, you want to make it a tiny feast. Here’s how I like to serve them. For a pretty plate, split one open. Spread a little cream cheese or almond butter inside. Add a few berries on the side. It looks so fancy!

What to drink? For a cozy morning, I love a big glass of cold milk. It’s the classic choice. For a special brunch, my husband likes his with a cup of coffee. He adds a splash of Irish cream sometimes. That’s his weekend treat.

Which would you choose tonight?

Keeping Your Morning Glory Muffins Happy

Let’s talk about keeping these muffins fresh. They are perfect for batch cooking. I always make a double batch on Sunday.

Cool them completely first. Then store them in a sealed container. They will stay soft on the counter for two days. For longer, pop them in the freezer. I learned this the hard way. I once left a batch out too long. They became a little dry.

To reheat, wrap a frozen muffin in a paper towel. Microwave it for 30 seconds. It will taste just-baked. Batch cooking matters. It gives you a quick, healthy breakfast all week. It makes busy mornings so much easier.

Have you ever tried storing muffins in the freezer? Share below!

Muffin Troubles? Here Are Easy Fixes

Sometimes muffins don’t turn out right. Here are three common fixes. First, dense or gummy muffins. This happens from over-mixing. Stir the batter just until everything is wet.

Second, muffins sticking to the liners. Let them cool completely first. The liners will peel right off. I remember pulling one apart too soon. It was a crumbly mess!

Third, muffins not rising well. Check your baking soda and powder. Make sure they are not old. Fresh leaveners make fluffy muffins. This matters for texture. A light muffin feels like a special treat. Fixing small problems builds your cooking confidence.

Which of these problems have you run into before?

Your Morning Glory Muffin Questions, Answered

Q: Can I make these gluten-free?

A: Yes! Use two cups of your favorite gluten-free flour blend. Add one teaspoon of xanthan gum too.

Q: Can I make the batter ahead?

A: You can mix the dry and wet ingredients separately overnight. Combine them right before baking.

Q: What can I swap for the nuts?

A: Use sunflower seeds or just leave them out. The muffins will still be delicious.

Q: Can I double the recipe?

A: Absolutely! Double everything. Just use two mixing bowls or mix in batches.

Q: Any secret tips?

A>A little tip: Grate the carrots and zucchini finely. This helps them blend into the muffin perfectly. *Fun fact: The original Morning Glory muffin was created in a restaurant on Nantucket Island!*

Which tip will you try first?

Bake a Little Sunshine

I hope you love baking these muffins. They always make my kitchen smell wonderful. It reminds me of my own grandma’s house.

I would love to see your creations. Share a photo of your muffin tin. Show me your happy breakfast table.

Have you tried this recipe? Tag us on Pinterest @ChloesCozyKitchen!

Happy cooking! —Chloe Hartwell.