Morning Glory Muffins

morning glory muffins recipe baking

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
  • 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
  1. Preheat oven to 375 F (190 C).
  2. In a medium bowl, whisk together brown sugar, oil, granulated sugar, milk, eggs, egg yolk, and vanilla bean paste. Whisk in carrots and apple.
  3. 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.)
  4. Spray a 12-well muffin pan with baking spray with flour. Divide batter among prepared muffin cups (about 84 grams each).
  5. Spoon filling into a pastry bag, and cut a ½-inch opening in tip. Pipe filling evenly
  6. 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.
  7. 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
  • 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
  1. 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.



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