What to do if muffins are undercooked?

Put them back into the oven for 3-5 minutes. Then insert a toothpick into the center of one muffin. If the toothpick comes out clean, they are done.

How do you keep muffins moist?

In order to keep muffins as moist as possible, I let the muffins cool completely before storing them in an airtight container or Ziploc. This seems to do the trick.

Why are they called Morning Glory Muffins?

From what I read, Morning Glory Muffins were created by a chef named Pam McKinstry. She worked at a café in New England named Morning Glory. Interesting little tidbit.

What can I add to Morning Glory Muffins?

One great thing about this muffin is once you have the base you can swap in and out some of the “extras”. Some ideas of ingredients to add are: nuts, raisins, wheat germ, apples, flax seed, pecans, or orange zest.

EASY & HEALTHY Morning Glory Muffins

Description

This recipe for delicious healthy moist carroty muffin (AKA Morning Glory Muffins) was a hit.

Ingredients

Scale

2 1/4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups sugar
3 large eggs
8 Tablespoons butter, (one stick) melted and cooled
1 teaspoon vanilla extract
4 medium carrots, peeled and grated (about 2 cups)
1 (8-ounce) can crushed pineapple well drained and pressed dry with paper towels
1/2 cup shredded coconut

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Instructions

Preheat the oven to 375 degrees and grease a 12-cup muffin tin and set aside.
In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
Gently fold the wet ingredient into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
Add 1/3 cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.

Notes

You can add what you like to these muffins! They are great with dried fruit, nuts, and seeds! I love adding a few teaspoons or orange zest too.

Prep Time: 20 min
Cook Time: 25 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 281
Sugar: 24.8g
Sodium: 398.4mg
Fat: 10.9g
Carbohydrates: 43g
Protein: 5.3g
Cholesterol: 66.9mg

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