Morning Glory Muffins

4.09 avg. rating (81% score) - 19 votes

Morning Glory Muffins

These moist and flavorful morning glory muffins are made with carrot, apple, coconut, raisins, and cinnamon. Recipe halves beautifully.

Yield: 36 medium-size muffins


  • 4 cups flour
  • 2-1/2 cups sugar
  • 4 teaspoons baking soda
  • 4 teaspoons cinnamon
  • pinch of salt
  • 4 cups grated carrots
  • 1 cup raisins
  • 1 cup shredded coconut
  • 2 apples, peeled and grated (Cortland, Empire, Golden Delicious)
  • 6 eggs
  • 2 cups vegetable oil
  • 4 teaspoons vanilla extract


Preheat oven to 350 degrees F. Mix together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, coconut, and apples. In a separate bowl, beat the eggs with the oil and vanilla. Add to the flour mixture and combine well. Spoon the batter into greased or paper-lined muffin tins and bake 35 minutes.

  • No, this is not quite the same as the Yankee magazine original which calls for

    * 1 cup applesauce instead of grated apples
    * 1 cup oil instead of 2!!!!!!!!!
    * 1 tsp vanilla instead of 4
    * 1 tsp salt instead of a pinch
    * 1 cup chopped walnuts

    Think I’ll stick to the old version. Was just checking combination steps 3 and 4 … that page seems to have flown away!

  • Teresa

    This sounds like the same recipe from my “Five Gables Inn” recipes, which is a B&B in East Boothbay Maine. I have made these muffins many times and froze them to have for breakfast in the a.m. They are very yummy and my favorite muffin!

  • This is a recipe that I had lost. It was a recipe that my family absolutely loved. I could make the large batch and freeze some. The kids always had a great snack on hand. I was very unhappy that I had lost the recipe and was so happy when I saw it listed here. Many thanks!

  • I lost this recipe several years ago. I was very glad to find it online, it is delicious. I made these for our gourmet group mountain-weekend-away breakfast, froze them and then reheated them the next morning. A 5-hat review was given by everyone. 10 of us ate all 36 muffins.

  • I have been making this recipe for years, but misplaced my recipe file in a recent move.. Still unpacking.. I was happy to find it on the Yankee Magazine web site. I found this recipe in a Yankee magazine years ago.. The Best Morning Glory recipe from the East to the West coast. I think its the original. Because it was named after the “Morning Glory” recipe in a small town in New Hampshire. Everyone I serve them to, loved them. Makes a big batch. I cool them on a paper towel as it absorbs some of the oil. Freeze well. Eat very well..Mickey from California. (a Yankee subscriber)

  • These muffns are delicious, and they also freeze very well. Just be sure they are not underdone or they will get greasy. And you must use a LARGE mixing bowl since it makes such a huge batch. One of my family’s favorites.


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