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Morning Glory Muffins

These are the best muffins I've ever eaten! Once I took them to a brunch. Three other women had brought muffins, too, but mine disappeared first, and everyone wanted the recipe. Even my husband, who doesn't normally like muffins, just can't seem to get enough of these.—Paddy Webber, Exeter, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 1-1/2 dozen


  • 2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup canola oil
  • 1 medium apple, shredded
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1/2 cup raisins
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans


  • In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 283 calories, 16g fat (3g saturated fat), 35mg cholesterol, 228mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 3g protein.

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Average Rating:
  • mjkrohn
    Oct 2, 2020

    I found this recipe in a Taste of Home cookbook a number of years ago. They are always a hit by family and others I have made them for. Give them a try. You won’t be disappointed.

  • DeliciouslyResourceful_Gina
    Apr 3, 2016

    Very good! I'm giving it 4 stars based on original recipe. I made a few changes based on previous reviews and my family's tastes. The muffins were perfectly moist with 3/4 cup oil (I used a half cup of oil and 1/4 cup applesauce). I am glad I listened to the other reviewers as I am sure one cup oil would have made the muffins too oily. I also reduced sugar to one cup because i added applesauce and didn't want them to be too sweet. I also used Craisins instead of raisins, and omitted the nuts. My husband doesn't prefer nuts but they would have been fabulous with them in my opinion. I will make this recipe again with these revisions

  • covPrincess
    Nov 1, 2015

    Very flavorful and moist. I made them into mini loaves to give as gifts, I will use this recipe again.

  • raineyjr
    Mar 22, 2015

    I baked these adding about 1/2 tsp more cinnamon, increased chopped pecans to 3/4 cup, otherwise using the recipe as is....They are DELICIOUS. My husband and I LOVE them. I put 1 dozen in the freezer for later. Great fast Breakfast muffins.

  • LitchfieldJennine
    May 6, 2014

    I used shredded zuchini instead of apple, sour cream instead of oil and added chocolate chips - very good. Hope the kids like them when they get home :)

  • germanycook
    Mar 4, 2013

    I agree with the recipe submitter - these are almost the best muffins I have ever eaten! All the different flavours of apple/carrot/pecan/coconut together are incredible. I did, like other reviewers, find them slightly oily so next time I will add less oil.

  • donna34
    Jul 26, 2012

    No comment left

  • cookinfanatic25
    Jul 13, 2012

    Try cutting down the oil to 1/2 cup instead of 1/4 cup.

  • cookinfanatic25
    Jul 13, 2012

    I checked out other recipes that are similar to this and most others just use 1 egg and 1/4 cup oil. I'm gonna try that which should lead to much less fat (more diet friendly) and a lighter muffin.

  • cookinfanatic25
    Jul 12, 2012

    I'm gonna try adding oats to it next time. It has a lot of oil and eggs so I'm also gonna replace some of the oil with applesauce I think.