Ina Garten Morning Glory Muffins

These Ina Garten morning glory muffins are my very favorite muffin variety. made from many healthy ingredients like whole pineapple, shredded coconut, apples, carrots, raisins, and cinnamon. The cinnamon tastes like an apple pie/cake, spice cake, and moist carrot cake combined.

Ina garten gives us such a great recipe to make delicious morning glory muffins.

If you have any questions about the recipes, feel free to leave a comment.

Why These Barefoot Contessa Morning Glory Muffins Are Perfect:

• Deliciously moist and full of flavors.
• Contains vegetables, fruit, and is full of nutrition.
• Satisfying and hearty
• Great Breakfast and perfect on-the-go snack.
• Toddler-approved, you child's gonna love it.
• This Ina garten recipe is super easy and you don't need a mixer or other tools, just bowls and spoons.

Are These Morning Glory Muffins Healthy?

Once you take a look at the ingredients you will notice that is a combination between veggies, fruits, and other healthy seasonings (talking about cinnamon). Morning Glory Muffins contains no 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 healthier. For example, you can use whole wheat flour instead of all porpuses flour. Also, you can use honey instead of sugar and etc.

But as the original recipe is completely good and healthy.

Ina Garten 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 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 teaspoons baking soda
• 1 teaspoon kosher salt

Ina Garten Morning Glory Muffins Instructions

1. Preheat the oven to 350°F.
2. Prepare two racks evenly spaced in the oven.
3. Line two muffin pans with paper muffin cups. 
4. In a large bowl, beat 3 large eggs, 2 teaspoons pure vanilla extract, and 1 cup of vegetable oil.
5. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. 
6. In another bowl, sift the flour, sugar, cinnamon, baking soda, and salt. 
7. Add the dry ingredients to the egg mixture and stir just until combined. 
8. Pour the mixture into the prepared muffin cups, it will be better if you use 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 every muffin with plastic wrap or place them into well-closed containers and place them in a clean place.

In The Fridge:

Properly stored Morning Glory Muffins can last in the fridge for 1 week. You need to place them into well-closed containers.

In The Freezer:

Cool the Morning Glory Muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. write down on all packages the name of the recipe and the date. Morning Glory Muffins can be stored frozen for up to 3 months.

Ho To Reheat Morning Glory Muffins

 In The Oven:

1. Preheat the oven to 300°F. 
2. Wrap every single 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 unwrapped morning glory muffin on napkin microwave-safe paper towel or plate.
2. Microwave on HIGH about 1 min for each muffin.

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 for 2 to 3 minutes, until warm.

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

What To Serve With Ina Garten Morning Glory Muffins

Morning Glory Muffins it's a great breakfast idea with a cup of hot chocolate, fresh orange juice, or cream. Many people eat morning glory muffins with butter or whipped cream on top and some other makes a dipping sauce like strawberry sauce or cranberry sauce and serve with it.

Morning Glory Muffins are not only for breakfast, it can be good snacks with scrambled eggs, bacon, or salad.

Here is a list of the best dishes to serve with Morning Glory Muffins:

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

Ina Garten Morning Glory Muffins Nutrition Facts

Serving Size: 1 Muffin (85g)

• Calories 270
• Calories from Fat 99
• Total Fat 11g
• Saturated Fat 1.5g 
• Trans Fat 0g
• Cholesterol 45mg
• Sodium 420mg
• Total Carbohydrates 40g
• Dietary Fiber 2g 
• Sugars 22g 
• Protein 4g

Ina Garten Morning Glory Muffins

Author: Emily Hill Cooking Method:Baking Cuisine:American Courses:cakes, Breakfast Recipe Keys:Ina Garten Morning Glory Muffins

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: 10 minutesTotal time:1 hour Servings:14 servingsCalories:270 kcal Best Season:Available

Description

These Ina Garten morning glory muffins are my very favorite muffin variety. made from many healthy ingredients like whole pineapple, shredded coconut, apples, carrots, raisins, and cinnamon.

Ingredients

• 1 cup vegetable oil
• 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 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 teaspoons baking soda  
• 1 teaspoon kosher salt  

Instructions

1. Preheat the oven to 350°F.
2. Prepare two racks evenly spaced in the oven.
3. Line two muffin pans with paper muffin cups. 
4. In a large bowl, beat 3 large eggs, 2 teaspoons pure vanilla extract, and 1 cup of vegetable oil.
5. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. 
6. In another bowl, sift the flour, sugar, cinnamon, baking soda, and salt. 
7. Add the dry ingredients to the egg mixture and stir just until combined. 
8. Pour the mixture into the prepared muffin cups, it will be better if you use 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.

Keywords:Ina Garten Morning Glory Muffins