Morning Glory Muffins (Carrot, Apple, Coconut and Pecan Breakfast Muffins)

Why you’ll love it

• Packed with goodness: carrots, apple, coconut, pecans and raisins in every bite.
• Moist for days: oil and grated fruit keep the crumb soft and tender.
• Freezer-friendly: bake once and have grab-and-go breakfasts all month.

Quick facts

Ingredients

For the muffins

• 1/2 cup (75 g) raisins
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt
• 3 large eggs, at room temperature
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (120 ml) neutral vegetable oil, such as canola
• 1/3 cup (80 g) unsweetened applesauce
• 2 tsp pure vanilla extract
• 2 cups (220 g) finely grated carrots (about 4 medium carrots)
• 1 medium apple, peeled and grated (about 1 cup / 120 g)
• 1/2 cup (40 g) sweetened shredded coconut
• 1/2 cup (55 g) chopped pecans, toasted

For the topping

• 2 tbsp (25 g) turbinado or coarse sugar
• 2 tbsp (15 g) finely chopped pecans

Step-by-step method

1. Prepare the oven and pan. Place a rack in the middle of the oven and preheat it to 375°F (190°C). Line a 12-cup standard muffin pan with paper liners and lightly grease the top of the pan around each cup.

2. Plump the raisins. Put the raisins in a small bowl, cover them with hot water and let them soak 10 minutes. Drain and pat dry with a paper towel.

3. Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

4. Mix the wet ingredients. In a large bowl, whisk the eggs and brown sugar until smooth, then whisk in the oil, applesauce and vanilla. Stir in the grated carrots and apple, including any juices.

5. Make the batter. Add the flour mixture to the wet ingredients and fold with a spatula until only a few streaks of flour remain. Add the coconut, toasted pecans and raisins and fold just until evenly combined and no dry flour remains. Do not overmix.

6. Fill and top. Divide the batter among the muffin cups with a large scoop or spoon, filling them all the way to the top (a heaping 1/3 cup each). Mix the turbinado sugar and chopped pecans and sprinkle over each muffin.

7. Bake. Bake 20 to 24 minutes, until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

8. Cool. Let the muffins cool in the pan 5 minutes, then transfer them to a wire rack to cool at least 5 minutes more before serving warm or at room temperature.

How to know it is done

The muffins are ready when the tops are domed, golden brown and spring back when lightly pressed, the edges look slightly darker and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. If you have an instant-read thermometer, the center should read about 200°F (93°C). Because the batter is full of moist fruit and carrots, check one from the middle of the pan, not from the edge.

Tips for the best result

• Grate the carrots on the small holes of a box grater (or with the shredding disk of a food processor) so they melt into the crumb.
• Do not squeeze the grated apple or carrots; their juices keep the muffins moist.
• Toast the pecans in a dry skillet for 4 to 5 minutes for a much deeper flavor.
• Fold the batter gently and stop as soon as the flour disappears, so the muffins stay tender.
• Fill the cups to the top for tall, bakery-style domes.

Variations and substitutions

• With pineapple: add 1/2 cup (120 g) well-drained crushed pineapple with the carrots, as in many original versions.
• Nut-free: replace the pecans with raw sunflower seeds or pepitas, or leave them out.
• No coconut: replace the coconut with 1/2 cup (45 g) old-fashioned rolled oats.
• Whole grain: use 1 cup (125 g) all-purpose flour and 1 cup (120 g) white whole wheat flour.
• Dried cranberries: use dried cranberries instead of raisins for a festive fall twist.
• Zucchini: replace the apple with 1 cup (120 g) grated zucchini, lightly squeezed.

Make ahead

Grate the carrots up to 2 days ahead and keep them in an airtight container in the refrigerator; grate the apple right before mixing so it does not brown. You can also mix the dry ingredients the night before. Baked muffins keep their texture very well, so you can bake them up to 2 days before a brunch and store them airtight at room temperature.

Storage and reheating

Store the muffins in an airtight container lined with a paper towel at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm them in the microwave for 15 to 20 seconds. To freeze, wrap them individually or place them in a freezer bag and freeze for up to 3 months; thaw at room temperature for about 1 hour or microwave a frozen muffin for 30 to 40 seconds.