There’s a great little place in Marston Mills on Cape Cod called the Morning Glory Cafe. Although the cafe has a broad variety of breakfast and lunch items, their homemade morning glory muffins are not to be missed. These muffins capture the essence of a refreshing morning on the Cape, bursting with flavors that invoke memories of sunny seaside days. This recipe is my attempt at crafting a muffin with a similar flair, and I must say, they’re truly delightful! These muffins incorporate a mix of whole wheat flour and a hint of white whole wheat flour, delivering identical nutrients with a subtler taste. The true magic lies in the combination of shredded carrots, grated apple and vibrant orange zest, complemented by the satisfying crunch of pecans and the tangy burst of tart cherries. Whether paired with your morning coffee or enjoyed as a wholesome snack, these muffins offer a taste of pure bliss.
Morning Glory Breakfast Muffins
Ingredients
- 2 cups whole wheat flour I used part whole wheat and part white whole wheat flour, which is optional
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/3 cup grapeseed oil or other neutral oil or melted coconut oil
- 1/3 cup unsweetened applesauce
- zest of an orange about a teaspoon
- 1/3 cup freshly squeezed orange juice 1 large orange
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots
- 1 cup grated apple
- 1/2 cup chopped pecans
- 1/2 cup chopped dry tart cherries optional
Instructions
- Preheat the oven to 425°F. Spray a 12-count regular sized muffin pan with nonstick spray or use paper cupcake liners and still spray or grease the pan. Whisk the flour, baking soda, cinnamon, nutmeg and salt in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla together until combined. Whisk in the shredded carrots and grated apple. Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the pecans and cherries. Using the wooden spoon or spatula, fold everything together until just combined and all the flour is mixed in.
- Spoon the batter into the cupcake liners, filling them all the way to the top. Bake for 5 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F. Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling. Store the muffins at room temperature for a couple of days or in the refrigerator for a week.