Apple-Carrot Morning Glory Muffins


  • 1 large Stemilt Apple, cored (any baking variety will do – try Pinata® apples when in-season)
  • 3 medium carrots, peeled or scrubbed, ends trimmed
  • 3/4 cup chopped pecans
  • 1/2 cup golden raisins
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup water
  • 2 cups all-purpose baking flour
  • 1 cup brown sugar, packed
  • 2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup sunflower seed oil
  • 2 tsp vanilla extract
  • 1/2 cup raw sugar
  • 1/8 tsp ground cinnamon

Apple-Carrot Morning Glory Muffins

  • Yield
    12 to 18 servings
  • Prep time
  • Cook time
  • Level

Getting that perfect balance of subtle sweetness, delicious flavor and delicate crumb is what makes a Morning Glory. In this delicious rendition, it all starts with a large crisp apple, lending that just right combo – natural sweetness and moisture – that helps deliver the crumb you are after in these muffins. Coupled with freshly grated carrot, a good bit of sunflower seed oil, and fresh orange juice, these Morning Glory muffins deliver on all levels…perfect, subtle sweet flavor; delightful, delicate crumb; nicely balanced pops of crunch; and a cap that is dressed to give you just a bit more bite without compromising texture.

This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.


Preheat oven to 375 F. Prep two, jumbo size, six cup muffin tins (or three, regular-size muffin tins) by wiping inside sides and top surface (not inside bottoms) with a cooking-oil sprayed paper towel. (This will prevent any overflow of muffin tops from sticking to pan). Line muffin tins with paper baking cups.

Process cored apple and trimmed carrots in a food processor fitted with blade, until completely grated. You should end up with approximately 3 cups grated product. Transfer to a mixing bowl (bowl 1) and add chopped pecans. Set aside.

In a separate small bowl (bowl 2), soak raisins in orange juice and water for 5 to 10 minutes. Set aside and continue with remaining steps.

In a separate large bowl (bowl 3), whisk flour, brown sugar, baking soda, cinnamon, salt and nutmeg, until thoroughly combined. Set aside.

In other bowl (bowl 4), whisk eggs and then add sunflower seed oil and vanilla extract. Mix well and then fold this mixture into flour mixture (bowl 3), until fully combined (without overworking). Set aside.

When raisins (bowl 2) are finished soaking, add them, along with soaking juice, to apple-carrot mixture (bowl 1). Mix thoroughly, with a large spoon, to combine and then fold this mixture (bowl 1) into wet-flour mixture (bowl 3), until fully combined. Again, avoid over-mixing…or your muffins will lose some of their light, moist crumb.

Generously fill each paper cup with approximately 1 ½ to 2 scoops of batter from bowl 3 (using ice cream scoop) if making jumbo size muffins; 1 scoop for regular size muffins. If desired, top with sprinkle of mixed raw sugar and cinnamon. Bake at 375 F for approximately 25 to 30 minutes, until golden, and inserted testing toothpick removes clean. Let muffins cool for approximately 10 minutes before serving.

Nutritional Information

Per Serving

Calories: 279.5, Fat Content: 17.3 g, Protein Content: 3.1 g, Carbohydrate Content: 36.2 g, Fiber Content: 2.7 g, Sugar Content: 21.2 g, Cholesterol Content: 31 mg, Potassium Content: 149.9 mg, Sodium Content: 196.7 mg.

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