Jumbo Morning Glory Muffins
Morning Glory Muffins are a real throwback to the diner days of the ’60s and ’70s, but we think it’s high time that this breakfast staple makes its comeback. In our recipe, we give this hearty grain muffin, studded with fruits, shredded carrots, and toasted nuts, a refresh with fresh orange zest, buttery olive oil, aromatic spices, and plump golden raisins. We also dialed up the proportions to jumbo-sized muffins that are great for one hungry person, or split, toasted, and shared over a cup of coffee.
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup oat or wheat bran flour (see Note)
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 cup brown sugar
- 3 large eggs
- ½ cup unsweetened smooth applesauce
- ½ cup mild olive, canola, or grapeseed oil
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest, plus ¼ cup fresh orange juice
- 4 large carrots shredded and excess moisture squeezed out (about 2 cups)
- 1 large apple shredded and excess moisture squeezed out (about 1 cup)
- ¾ cup chopped toasted pistachios, walnuts, or pecans
- ½ cup golden raisins (see Note)
- Nonstick cooking spray for greasing
- Demerara sugar for sprinkling (optional)
- In a large bowl, whisk the flours with the baking powder, baking soda, salt, and spices.
- In a medium bowl, whisk the brown sugar with the eggs, applesauce, oil, vanilla, orange zest, and juice until smooth. Stir in the shredded carrot and apple.
- Fold the wet ingredients into the dry ingredients until just combined. Fold in the nuts and raisins—your batter will be thick. Let it sit at room temperature for 1 hour.
- Meanwhile, preheat the oven to 400°F and generously grease a 6-cup jumbo muffin pan (see Notes) with nonstick cooking spray. If possible, use two pans to give your muffins more room to rise.
- Using a spoon or a large scoop, divide the batter between the muffin cavities in the pan (if using two pans, fill every other muffin cavity). The batter should just barely dome above the lip of the pan (this is how we get those big, beautiful domed tops!). Sprinkle with demerara sugar, if using.
- Bake the muffins for 5 minutes at 400°F, then reduce the heat to 350°F (keep the muffins in the oven) and continue to bake for about 25 minutes or until the tops are lightly browned and the centers are set.
- Let the muffins cool slightly in the pan, then carefully remove them from the muffin cavities and let cool upside down on a wire rack.
For lofty, domed muffins, there are a few fail-proof tips we’ve gathered over the years:
- Let your batter rest at room temperature for 1 hour before baking. This allows the starches (flour) to absorb all of the moisture, making your final muffins more stable. It also lets the gluten relax, so the inside of your domed muffin is tender and soft.
- If you have two muffin pans, alternate cavities so your muffins have room to rise and spread.
- When filling the muffin tins, fill them more than you think you should. You want the batter to dome ever so slightly over the lip of the pan.
- Start the oven temperature high so the muffins rise quickly, then reduce the heat so they can finish baking.
- Allow your muffins to cool briefly in the pan, then flip them upside down on a cooling rack. This lets the bottoms cool (no one likes a soggy bottom) and encourages the domed tops.
Tried this recipe?Let us know how it was!