Recipe Background
Morning Glory Muffins bloom with nostalgia and ease, perfect for uplifting days.
The morning of my driving test was a mix of nerves and excitement, but my mom’s Morning Glory Muffins became my secret weapon. She had this knack for making things feel special, like adding grated orange zest to the batter or sprinkling sunflower seeds for a little crunch. Her kitchen was a sanctuary, and watching her shred carrots with a speed grater was like witnessing magic. The comforting smell of cinnamon always seemed to settle my worries. She laid out freshly baked muffins for breakfast, with the walnuts toasted to perfection—something she always insisted on because it elevated the nutty flavor.
After passing the test, mom and I celebrated by enjoying another muffin at the kitchen table. Her advice to let them cool for a bit led to cleaner slices, allowing us to truly savor each bite. The subtle sweetness from applesauce felt like a reward for all my efforts. We laughed about my parallel parking mishap while biting into the moist, slightly crunchy muffins. It was one of those life moments we’d always remember, made all the more vivid by the comforting blend of flavors.
Every time I bake these muffins, I think back to that pivotal day. Eggs at room temperature become a baker's best friend in these moments, creating a smoother, more cohesive batter. I still use her method of gently mixing to keep the muffins tender. The ritual has become a testament to small victories, so whenever I feel a bit unsure, I bake a batch and let the warm aroma reassure me that everything will turn out just right.
Ingredients
- 2/3 cup walnuts chopped
- 1/2 cup all-purpose flour
- 2/3 cup whole-wheat flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 cup quick-rolled oats
- 1 teaspoon orange zest grated
- 4 large carrots grated (about 2 cups)
- 4 large eggs room temperature
- 2/3 cup brown sugar
- 2/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons unsalted raw sunflower seeds shelled
Directions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Scatter the walnuts on the prepared sheet and bake until fragrant, about 7-10 minutes.
- Allow the walnuts to cool.
- Line a 12-cup muffin pan with liners or grease each cup with nonstick cooking spray.
- In a medium mixing bowl, add the all-purpose flour, the whole-wheat flour, the salt, the baking soda, the cinnamon, the oats, and the orange zest and stir to combine.
- Add the toasted walnuts and the grated carrots to the mixture.
- In a separate bowl, combine the eggs, the brown sugar, the applesauce, and the vanilla.
- Add the flour-carrot mixture and the coconut to the egg mixture and mix until just combined.
- Pour or scoop the batter evenly among the prepared muffin cups.
- Sprinkle the sunflower seeds evenly on top of each cup of the muffin batter.
- Bake until a tester inserted into the middle of the muffins comes out clean, about 20-22 minutes.
- Allow the muffins to cool for at least 10 minutes.
- Serve.
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