Glazed Morning Glory Muffins with Carrot and Apple

Why You’ll Love This Recipe

• Moist, tender crumb loaded with shredded carrot and apple, juicy raisins, coconut, and toasty nuts.
• Warmly spiced with cinnamon and ginger for cozy breakfast vibes.
• Quick, one-bowl style batter with pantry staples—no mixer needed.
• A light orange-honey glaze adds a bright, glossy finish without being too sweet.

Grocery List

• Produce: 3 medium carrots, 1 firm apple (Granny Smith or Honeycrisp), 1 large orange
• Dairy: 2 large eggs, 1/2 cup buttermilk
• Pantry: All-purpose flour, brown sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, vanilla extract, neutral oil (canola or grapeseed), raisins, unsweetened shredded coconut, pecans or walnuts, honey, powdered sugar, optional turbinado sugar

Full Ingredients

For the Muffins

• 1 3/4 cups (220 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup (40 g) unsweetened shredded coconut
• 2 large eggs, at room temperature
• 2/3 cup (135 g) packed light brown sugar
• 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive oil)
• 1/2 cup (120 ml) buttermilk
• 1 1/2 tsp vanilla extract
• 1 tsp finely grated orange zest
• 1 1/2 cups (150 g) finely shredded carrot (about 3 medium), packed
• 1 cup (120 g) shredded apple, lightly squeezed of excess juice (about 1 medium, peeled if desired)
• 3/4 cup (110 g) raisins, soaked 10 minutes in 1/3 cup (80 ml) warm orange juice, then drained well
• 1/2 cup (60 g) chopped pecans or walnuts, lightly toasted
• Optional: 1–2 tbsp turbinado sugar for sprinkling

For the Orange-Honey Glaze

• 1/2 cup (60 g) powdered sugar
• 1 tbsp honey
• 2–3 tbsp fresh orange juice (start with 2 tbsp; add more to thin)
• Pinch fine sea salt
• Optional: extra orange zest for a bolder citrus note

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 375°F (190°C) with a rack in the center. Line a 12-cup muffin tin with paper liners or lightly grease the cups. If your nuts are raw, toast them on a small baking sheet in the warming oven for 5–7 minutes until fragrant. Cool, then chop.

Step 2: Soak raisins and prep produce

Put the raisins in a small bowl and cover with 1/3 cup (80 ml) warm orange juice; let stand 10 minutes to plump, then drain thoroughly. Finely shred the carrots and apple; lightly squeeze the apple to remove excess moisture (no need to wring it dry). Finely grate the orange zest.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. Stir in the shredded coconut to coat it with the flour mixture.

Step 4: Whisk the wet ingredients

In a second bowl, whisk the eggs and brown sugar until smooth and slightly thick, 30–45 seconds. Whisk in the oil, buttermilk, vanilla, and orange zest until fully combined.

Step 5: Bring the batter together

Pour the wet ingredients into the dry. Using a spatula, fold gently just until a few flour streaks remain. Add the carrots, apple, drained raisins, and chopped nuts, and fold until evenly distributed and no dry pockets remain. Let the batter rest for 5 minutes to hydrate for taller domes.

Step 6: Portion and bake

Divide the batter evenly among the 12 muffin cups, filling to the top. If you like a little crunch, sprinkle with turbinado sugar. Bake 20–23 minutes, rotating the pan halfway, until the muffins are golden, springy on top, and a toothpick inserted in the center comes out with a few moist crumbs (or an internal temp around 205°F/96°C). Cool in the pan for 10 minutes, then transfer to a rack.

Step 7: Glaze and serve

While the muffins cool slightly, whisk the powdered sugar, honey, 2 tablespoons orange juice, and a pinch of salt until smooth and pourable. Add more orange juice a teaspoon at a time if needed. Drizzle or brush over warm muffins. Let set 5–10 minutes, then enjoy.

Pro Tips

• Shred the carrots finely for a tender crumb that bakes up evenly.
• Lightly squeeze the apple; too much juice can make the muffins dense.
• Weigh ingredients for consistent results, especially flour and sugar.
• Do not overmix; fold just until combined to keep the muffins fluffy.
• Resting the batter 5 minutes before baking encourages nice domes.

Variations

• Whole-Grain: Swap 3/4 cup (90 g) of the all-purpose flour with white whole wheat flour; add 1 tablespoon orange juice to the batter if it feels thick.
• Nut-Free: Omit the nuts and add 1/4 cup (30 g) extra coconut or 1/4 cup (35 g) pumpkin seeds.
• Cranberry Twist: Replace raisins with dried cranberries and add 1/4 teaspoon cardamom for a brighter, fruit-forward profile.

Storage & Make-Ahead

Cool completely, then store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. For best texture, glaze just before serving. To freeze, wrap unglazed muffins individually and freeze up to 3 months; thaw at room temp or warm at 300°F (150°C) for 8–10 minutes, then glaze. For a head start, whisk dry ingredients the night before and refrigerate grated carrot and apple in separate containers; mix and bake in the morning.

Nutrition (per serving)

Approximate per muffin: 320 calories; 15 g fat; 44 g carbohydrates; 3 g fiber; 22 g sugars; 5 g protein; 220 mg sodium.