Morning Glory Muffins with Carrots or Zucchini

by Aug 26, 2014



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

Servings 12 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


  1. Preheat oven to 375 degrees F. Line a 12 cup muffin pan with paper liners.

  2. In large bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, ginger, baking soda, and salt.

  3. 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.

  4. 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.

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