Ina Garten's Morning Glory Muffins

Ina Garten's morning glory muffins include many healthy ingredients like pineapple, shredded coconut, apples, carrots, raisins, and cinnamon. The cinnamon makes the muffins taste like apple pie, spice cake, and moist carrot cake combined. Here is some information about how to make these delightful, fluffy muffins!

Why Barefoot Contessa's Morning Glory Muffins are Perfect:

• They are deliciously moist and full of flavor.
• They contain vegetables and fruit and are full of nutrition.
• The muffins are satisfying and hearty.
• They make a great breakfast and are the perfect on-the-go snack.
• These muffins are toddler-approved; your child's going to love it.
• Ina Garten's recipe is super easy and you don't need a mixer or other tools other than bowls and spoons.

Are These Morning Glory Muffins Healthy?

These muffins include a combination of health ingredients such as veggies, fruit, and cinnamon. Morning glory muffins do not contain any butter which means you will decrease the amount of fat compared to other muffins recipes.

You can change some other ingredients to make morning glory muffins even healthier if you like. For example, you can use whole wheat flour instead of all porpuses flour. Also, you can use honey instead of sugar. However, the original recipe is completely good and healthy.

Ina Garten's Morning Glory Muffins Ingredients

• 1 cup vegetable oil, plus extra for the pan
• 3 extra-large eggs
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots, unpeeled and grated on a box grater
• 1 Granny Smith apple, unpeeled and grated on a box grater
• 1 (8-ounce) can of crushed pineapple, drained
• ½ cup pecans, roughly chopped
• ½ cup sweetened shredded coconut
• ½ cup raisins
• 2 ¼ cups all-purpose flour
• 1 ¼ cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoon baking soda
• 1 teaspoon kosher salt

Ina Garten's Morning Glory Muffins Instructions

1. Preheat the oven to 350 F.
2. Evenly space two of the oven racks in the oven.
3. Line two muffin pans with paper muffin cups. 
4. In a large bowl, beat the oil with the eggs and vanilla extract until combined.
5. Add the carrots, apple, pineapple, pecans, coconut, and raisins, and stir until combined. 
6. In another bowl, sift the flour with the sugar, cinnamon, baking soda, and salt. 
7. Add the dry ingredients to the egg mixture and stir until just combined. 
8. Pour the mixture into the prepared muffin cups using a standard (2 ¼-inch) ice cream scoop (I use rounded scoops of the batter).
9. Bake for about 30 to 35 minutes, until the cake tester (toothpick) comes out clean.
10. Once the muffins are baked, place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

How to Store Morning Glory Muffins

At Room Temperature:

Morning glory muffins can last at room temperature for 1 to 2 days. All you need to do is to wrap each muffin with plastic wrap or place them into airtight containers and place them in a clean place.

In the Fridge:

Properly stored morning glory muffins can last in the fridge for 1 week if you place them in airtight containers.

In the Freezer:

Cool the morning glory muffins completely before wrapping and freezing them. To freeze the muffins, wrap them securely in foil or freezer wrap, or place in freezer bags. Then, label them with the name of the recipe and the date. The morning glory muffins can be stored frozen for up to 3 months.

How to Reheat Morning Glory Muffins

 In the Oven:

1. Preheat the oven to 300 F. 
2. Wrap each morning glory muffin in heavy foil.
3. Reheat for 10 to 15 minutes for standard-sized muffins or 25 to 30 minutes for jumbo-sized muffins.
4. Serve and enjoy!

In the Microwave:

1. Place an unwrapped morning glory muffin on a microwave-safe plate.
2. Microwave on HIGH for about 1 minute.

In the Air Fryer:

1. Preheat the air fryer to 300 F.
2. Place the morning glory muffins in the air fryer basket, wrapped.
3. Reheat the muffins for 2 to 3 minutes until warmed through.

For frozen morning glory muffins, just thaw them at room temperature or in the fridge, and then reheat them. Usually, it takes 4 to 5 hours in the fridge for the muffins to completely thaw.

What to Serve With Ina Garten's Morning Glory Muffins

Morning glory muffins are a great breakfast idea with a cup of hot chocolate or fresh orange juice. Many people eat morning glory muffins with butter or whipped cream on top and some like to serve them with jam.

Morning glory muffins are not only for breakfast; they can also be good snacks.

Here is a list of some dishes you can serve with morning glory muffins:

• Hardee’s Biscuits and Gravy Recipe
• Jimmy Dean Breakfast Sausage
• Ina Garten's Lemon Cake
• Trader Joe’s Chocolate Croissants
• Peach Crisp
• Crescent Rolls
• Hash Browns

Ina Garten’s Morning Glory Muffins

Yield: 14 muffins

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Ina Garten’s morning glory muffins include many healthy ingredients like pineapple, shredded coconut, apples, carrots, raisins, and cinnamon. The cinnamon makes the muffins taste like apple pie, spice cake, and moist carrot cake combined. Here is some information about how to make these delightful, fluffy muffins!

Print

Ingredients

• 1 cup vegetable oil, plus extra for the pan
• 3 extra-large eggs
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots, unpeeled and grated on a box grater
• 1 Granny Smith apple, unpeeled and grated on a box grater
• 1 (8-ounce) can of crushed pineapple, drained
• ½ cup pecans, roughly chopped
• ½ cup sweetened shredded coconut
• ½ cup raisins
• 2 ¼ cups all-purpose flour
• 1 ¼ cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoon baking soda
• 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 350 F.
2. Evenly space two of the oven racks in the oven.
3. Line two muffin pans with paper muffin cups. 
4. In a large bowl, beat the oil with the eggs and vanilla extract until combined.
5. Add the carrots, apple, pineapple, pecans, coconut, and raisins, and stir until combined.
6. In another bowl, sift the flour with the sugar, cinnamon, baking soda, and salt. 
7. Add the dry ingredients to the egg mixture and stir until just combined. 
8. Pour the mixture into the prepared muffin cups using a standard (2 ¼-inch) ice cream scoop (I use rounded scoops of the batter).
9. Bake for about 30 to 35 minutes, until the cake tester (toothpick) comes out clean.
10. Once the muffins are baked, place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving:Calories: 380Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 50mgSodium: 310mgCarbohydrates: 46gFiber: 3gSugar: 27gProtein: 5g