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High school memories often have a special place in our hearts, and for me, one such memory revolves around the cozy corner of Bubba’s Bagel Shop down the street where I went to high school. It was during those formative years that I first fell head over heels for Morning Glory Muffins. My mom and I would make a beeline for Bubba’s whenever we could, especially during the summer seasons. The moment I sank my teeth into that warm, spice-infused muffin, it was as if I had discovered a secret portal to culinary happiness. The tender shreds of carrot and apple, the comforting embrace of cinnamon, and the sweet surprises of raisins and nuts—all of these flavors wrapped me in a warm, comforting hug. That’s when my love affair with Morning Glory Muffins began, and to this day, every bite transports me back to those cherished moments with my mom at Bubba’s Bagel Shop.

Morning Glory Muffins, with their harmonious blend of flavors and textures, epitomize the essence of fall. They’re packed with ingredients that are in abundance during this season, making them a delightful way to celebrate the harvest. Think of them as a tribute to autumn’s bounty, all wrapped up in a handheld, heartwarming package. This may not be the exact recipe, but this is my take on it!

A Symphony of Ingredients

Before we dive into the recipe, let’s gather the ingredients for these fall-inspired muffins:

Dry Ingredients:

1 1/2 cups of whole wheat flour
1/2 cup of all-purpose flour
3/4 cup brown sugar
1 tbsp baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Wet Ingredients:

3 large eggs
1/2 cup salted butter, melted
2 tbsp whole milk
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
1 tsp orange zest
1/2 of freshly squeezed orange juice

Mix-Ins:

2 cups grated carrots (about 2 large carrots)
1 apple, peeled, cored, and grated, or 1 cup of grated zucchini
1/2 cup unsweetened coconut flakes
1/2 cup chopped walnuts or pecans, unsalted
1/2 cup raisins

The Baking Adventure

Preheat Your Oven: Begin by preheating your oven to 425°F and lining a muffin tin with jumbo paper liners.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt. Set this mixture aside.
Mix the Wet Ingredients: In another bowl, beat the eggs, and then add the melted butter, milk, applesauce, vanilla extract, orange zest and orange juice. Mix until well combined. Or you can add these ingredients one by one to the dry ingredients.
Fold in the Goodness: Gently fold in the grated carrots, grated apple, shredded coconut, chopped nuts, and raisins into the batter.
Fill the Muffin Cups: Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each cup with 2 scoops full.
Bake to Perfection: Bake in the preheated oven at 425°F for 5 minutes then reduce heat to 350°F and bake muffins for an additional 35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Ovens may vary so keep an eye on them towards the end of their baking time.
Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. These muffins are best enjoyed when slightly warm, with a steaming cup of your favorite fall beverage.

A Taste of Fall Bliss

As you embrace the enchantment of this beautiful season, take a moment to whip up a batch of these delightful Morning Glory Muffins. Share them with loved ones, savor them with your morning coffee, or tuck them into your bag for an on-the-go treat. They’re a taste of fall bliss that will surely warm your heart and brighten your autumn mornings. Happy baking! 🍁🧡🍂

Here are some tips on how to store Morning Glory Muffins:

Cool Completely: Allow your muffins to cool completely on a wire rack before storing them. This prevents condensation and sogginess.
Wrap or Seal: Wrap each muffin individually in plastic wrap or aluminum foil. Alternatively, you can place them in an airtight container or resealable plastic bags.
Layer Separately: If you’re stacking muffins in a container or bag, separate the layers with parchment paper to prevent them from sticking together.
Refrigeration: While Morning Glory Muffins can be stored at room temperature for a day or two, it’s best to refrigerate them if you plan to keep them longer. This helps extend their freshness. Place them in an airtight container or sealable bag before refrigerating.
Freezing: To store Morning Glory Muffins for an extended period, freezing is an excellent option. Wrap each muffin individually in plastic wrap, then place them in an airtight container or a freezer-safe bag. They can be stored in the freezer for up to three months.
Thawing: When you’re ready to enjoy a muffin, allow it to thaw at room temperature for a few hours or microwave it for a short time to warm it up.
Avoid Moisture: Moisture can make muffins soggy. Ensure they are completely cooled before storing and avoid storing them in a humid environment.
Use within a Week: If stored properly, muffins can stay fresh at room temperature for about 2-3 days, in the refrigerator for up to a week, and in the freezer for up to three months.

Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!

Bom apetite! Enjoy your meal!

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