Breakfast

The Original Morning Glory Muffins

Active Time: 20 minutes • Total Time: 45 minutes

Yields: 16 Servings

The Original Morning Glory Muffins Earthbound Farm
Comments Rating 4.91 (11 reviews)
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Ingredients

  • 1 1/4 cups sugar
  • 2 1/4 cups unbleached all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shredded, sweetened coconut
  • 3/4 cup raisins
  • 1 large crisp apple, peeled and grated
  • 1 cup Earthbound Farm Frozen Organic Pineapple Chunks
  • 2 cups grated Earthbound Farm Organic Carrots
  • 1/2 cup coarsely chopped pecans or walnuts
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract

Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.

These muffins are substantial enough to be satisfying day-starters or significant snacks. Chock-full of produce, they’re a great way to get more produce into your day (organic, of course).

What’s more, these muffins have some staying power; they actually taste better a day after baking, when the flavors have married. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Per serving (1 muffin): Calories 360, Fat 19 grams, Cholesterol 40 mg, Sodium 250 mg, Carbohydrates 45 grams, Fiber 2 grams, Sugars 27 grams, Protein 4 grams.


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14 comments on “The Original Morning Glory Muffins

  1. (4)

    I made these for my co-workers one day and everyone loved them! .I work for food services in a high school cafeteria. so..I wanted something a little healthier than my usual baked goods. My one boss is leaving and requested these one more time before she leaves. Thank you so much for this recipe! I use currants instead of raisins and mix my nuts..use canned pineapple, but do everything else the same.

  2. Best morning glory muffins!

    (5)

    I rea many recipes before making these.
    They are absolutely wonderful,! Not to sweet, very moist and the best morning glory muffins I have ever tasted. Made another batch immediately and put them in the freezer. I will be serving these on my next yoga retreat!
    YUM!!!!

  3. Absolutely perfect!

    (5)

    These are just as good if not better than the local bakery. I substitute one cup of flour with rolled oats.

  4. THE BEST I'VE EVER TASTED!

    (5)

    i made the muffins for my department and brought them in for breakfast without hesitation I told everyone that the muffins are very healthy and try them you will love them…Love them they did. The muffins were a hit and everyone loves eating something healthy that taste really good.
    Thank you for this recipe.

  5. The ONLY Muffin Worth Baking!

    (5)

    I started making these in the early 80’s from the magazine recipe. My go to ground cinnamon started tasting bland so I swapped it for roasted ground cinnamon, and the flavor was so good! I always use a big sweet Honey Crisp Apple, and I make them in my giant muffin tins. I mean I was gonna eat two anyway!

    • Morning glory muffins

      (5)

      I have had the original back in the 80’s from the Cafe in Nantucket. I have made this recipe many times but put in the exlarge muffin tin. This time I put in the normal size a 1/2 cup to top. I just looked in oven they are spreading all over the top looks like they may stick together. Also I chopped the apple an pineapple. Hope they come out ok

  6. Morning glory muffins

    (5)

    I have had the original back in the 80’s from the Cafe in Nantucket. I have made this recipe many times but put in the exlarge muffin tin. This time I put in the normal size a 1/2 cup to top. I just looked in oven they are spreading all over the top looks like they may stick together. Also I chopped the apple an pineapple. Hope they come out ok

  7. Brings back awesome memories!

    (5)

    I ate my first Morning Glory Muffin at the Morning Glory Cafe in Nantucket in 1979 or ‘80. Thanks Pam for the memories and now I can share these with my family. Be well…

  8. Can I decrease the amount Sugar?

    (5)

    I’d like to reduce the amount of sugar as I have diabetics in my family. Can I reduce the sugar? If so, by how much?

    • Hey Sue…we don’t have Pam on staff any longer to ask. But you could certainly experiment. If I wanted to reduce the glycemic load of this recipe, I might use Coconut Palm Sugar (has a lower glycemic load) and cut the total amount down to 3/4 cup as a start. I’ll bet you’ll be fine. Maybe just keep a closer eye on them while they are baking. Start checking at 25 minutes, just in case.

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