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Morning Glory Muffins

Morning Glory Muffins
17 votes, 4.15 avg. rating (82% score)
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Yield: 36 medium-size muffins

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

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Morning Glory Muffins
Photo/Art by Aimee Seavey


  • 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.
Updated Friday, May 15th, 2015

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6 Responses to Morning Glory Muffins

  1. J F Campbell October 19, 2002 at 9:46 am #

    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.

  2. R. Monique Bewley October 19, 2004 at 1:24 am #

    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)

  3. Lisa Mowat February 8, 2006 at 6:03 pm #

    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.

  4. carol martin February 5, 2007 at 11:37 pm #

    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!

  5. Teresa Anderson May 13, 2012 at 5:34 pm #

    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!

  6. Carmen McClain November 15, 2015 at 12:58 pm #

    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!

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