Morning Glory Muffins are the perfect way to start you day. Packed with hearty whole grains, shredded carrots and apples, dried cranberries, and pecans, with a hint of warm spice, these muffins are the perfect way to start your day. The addition of canola oil lends moisture, and a swirl of vanilla-scented sweetened cream cheese takes these muffins from memorable to mind-blowing.
Morning Glory Muffins
Serves: 12
Ingredients
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (112 grams) canola oil
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) whole milk, room temperature
- 2 large eggs (100 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- ½ teaspoon (3 grams) vanilla bean paste
- 1¼ cups (135 grams) grated peeled carrots (about 3 large carrots)
- ½ cup (83 grams) grated peeled Golden Delicious apple
- 1 cup (125 grams) all-purpose flour
- ⅔ cup (87 grams) whole wheat fl our
- 1 tablespoon (6 grams) pumpkin pie spice
- 1½ teaspoons (7.5 grams) baking soda
- 1¼ teaspoons (3.75 grams) kosher salt
- ⅓ cup (43 grams) dried sweetened cranberries, roughly chopped
- ½ cup (57 grams) fi nely chopped toasted pecans
Instructions
- Preheat oven to 375 F (190 C).
- In a medium bowl, whisk together brown sugar, oil, granulated sugar, milk, eggs, egg yolk, and vanilla bean paste. Whisk in carrots and apple.
- In a large bowl, whisk together flours, pie spice, baking soda, and salt. Add sugar mixture, and stir just until dry ingredients are moistened; add cranberries and pecans. Fold until mixture is just combined and no flour pockets remain. (Do not overmix.)
- Spray a 12-well muffin pan with baking spray with flour. Divide batter among prepared muffin cups (about 84 grams each).
- Spoon filling into a pastry bag, and cut a ½-inch opening in tip. Pipe filling evenly
- into center of batter in each well, being careful not to touch bottom or sides of wells. (Batter should not rise above 1⁄4 inch from top edge of well.) Ripe and swirl a bit of filling into top of batter.
- Bake until a wooden pick inserted in muffin comes out clean, 12 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and serve warm, or let cool completely on a wire rack.
Cream Cheese Vanilla Filling
Ingredients
- 6 ounces (170 grams) cream cheese, room temperature
- 2 tablespoons (24 grams) granulated sugar
- 2 tablespoons (16 grams) all-purpose flour
- 1½ tablespoons (22.5 grams) whole milk
- ½ teaspoon (3 grams) vanilla bean paste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 1 minute, stopping to scrape sides of bowl. Add sugar, flour, milk, and vanilla bean paste; beat at medium speed until smooth and well combined. Set aside.
