Many versions of “Morning Glory” muffins abound, but I like these from Dorie Greenspan the best. They have a light texture, a customizable assortment of add-ins (carrots or zucchini, coconut, nuts, currants), and are just sweet enough, so you don’t overdose on sugar. I have one kid who doesn’t like raisin-y anything, so I fill a couple muffin cups “currant-free” then add the currants to the remaining batter and carry on.
Morning Glory Muffins
- 2 cups whole grain spelt flour (or 1 cup all-purpose + 1 cup whole wheat)
- 3/4 cup brown sugar packed (try India Tree's light muscovado)
- 1 1/2 tsp cinnamon ground
- 1 tsp baking powder
- 1/2 tsp ginger ground
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk or whole milk
- 2/3 cup canola oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup shredded carrots or zucchini
Optional things to add in:
- 1/2 cup unsweetened coconut flakes (I like the wide strips)
- 1/2 cup walnuts or pecans toasted
- 2 tbsp currants dried
Preheat oven to 375 degrees F. Line a 12 cup muffin pan with paper liners.
In large bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, ginger, baking soda, and salt.
In large glass measuring cup, whisk the milk, oil, eggs, and vanilla extract. Pour over dry ingredients and mix gently with a wooden spoon or rubber spatula until just combined, do not over mix. Stir in the carrots (or zucchini) and optional add-ins, coconut, nuts, and/or currants.
Portion batter into the paper-lined muffin cups and bake for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes then transfer muffins out of the pan to a cooling rack.