Moist Morning Glory Muffins with Carrots, Apples & Coconut

These fluffy Morning Glory muffins studded with tart apples, crunchy coconut, and sweet carrots fill the kitchen with warm, spiced aroma. They make a generous, comforting breakfast perfect for slow mornings or brunch.

Morning Glory muffins sit between a wholesome breakfast muffin and a warmly spiced coffee cake. They traditionally include grated carrots, chopped apples, shredded coconut, and raisins, with cinnamon and ginger adding cozy spice. Baked until golden and tender, they pair beautifully with coffee or a cold glass of milk.

Why this Morning Glory muffins recipe works

• Fruity and textured. Apples, coconut, dried prunes and raisins create a balance of tartness and chew in every bite.
• Breakfast that feels like dessert. Sweet, spiced muffins make mornings feel indulgent without being overly heavy.
• Adaptable. Swap in oats, banana, whole-wheat flour, or chocolate chips to customize the flavor and nutrition.
• Wholesome ingredients. Carrots, nuts and fruit add fiber and texture that make these muffins a filling option.

Recipe ingredients

Ground ginger and freshly squeezed orange juice brighten the batter and balance the sweetness. Exact amounts are listed in the recipe card below.

• All-purpose flour – provides structure; avoid cake flour or muffins may crumble.
• Light brown sugar – gives moisture and a mild caramel note; dark brown sugar is an okay swap.
• Baking soda – leavening, sift if lumpy.
• Ground cinnamon – primary warming spice; nutmeg can be used instead.
• Ground ginger – optional but adds brightness.
• Salt – use kosher if available.
• Carrots – grated; a great way to use leftover baby carrots.
• Apples – chop firm varieties like Honeycrisp, Granny Smith, or Gala.
• Sweetened coconut – unsweetened works too.
• Walnuts – substitute pecans, almonds, or macadamia nuts.
• Raisins – dried cranberries or golden raisins are fine swaps.
• Dried prunes – chopped dried apples or peaches can also be used.
• Eggs – large; liquid egg is an acceptable shortcut.
• Canola oil – vegetable or corn oil may be substituted.
• Orange – use zest and freshly squeezed juice for brightness.
• Vanilla extract – optional for aroma.

How to make Morning Glory muffins

The method is straightforward: mix dry ingredients, whisk the wet, then combine gently to keep the muffins tender.

• Preheat the oven to 375°F. Line a muffin tin with six jumbo or 12 standard paper liners.
• Mix dry ingredients. Whisk flour, brown sugar, baking soda, cinnamon, ginger, and salt in a large bowl. Stir in grated carrots, chopped apple, coconut, walnuts, raisins, prunes, and orange zest.
• Mix wet ingredients. Whisk eggs, oil, orange juice and vanilla in a separate bowl.
• Combine. Pour wet into dry and stir until just combined.
• Fill liners. Spoon batter into liners, filling to the top. Sprinkle a little light brown sugar on each muffin.
• Bake. Bake 22–25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.

Storage

• Counter: Store cooled muffins in an airtight container or paper bag for up to 2 days at room temperature.
• Refrigerator: Keep in an airtight container for up to 7 days; avoid storing near strong-smelling foods.
• Freezer: Wrap each muffin twice in plastic wrap, place in a freezer-safe bag or container, and freeze up to 3 months. Thaw overnight in the refrigerator or on the counter for 20–25 minutes.