I’m crazy about these Glorious Morning muffins. With nuts, carrots, apples, coconut and golden raisins they are bursting with flavor and chewy goodness.
Not only are these muffins delicious, they are very satisfying and will keep hunger at bay for hours.
Tips
- Substitute different nuts for the walnuts, such as pecans, hazelnuts, pumpkin seeds or sunflower seeds.
- For a different flavor, substitute the chopped apple with chopped pineapple.
- Try adding little pieces of crystalized ginger.
Ingredients
You need the following ingredients to make these muffins.
- 1 1/2 cups flour (use whole wheat flour, white flour or a blend of both)
- 1/3 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 3 tablespoons sour cream or crème fraîche
- 1 teaspoon vanilla
- 1/4 cup applesauce
- 1 cup chopped apple (chopped into very small pieces)
- 1 cup shredded carrots
- 1/2 cup sweetened coconut flakes
- 1/4 cup golden raisins
- 1 cup chopped walnuts
Directions
Butter the muffin cups in a 12-muffin pan or line them with paper liners.
Preheat the oven to 325 degrees.
Sift the dry ingredients together and set aside for later.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending it until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the apple sauce, sour cream and vanilla to the sugar and egg mixture and blend on a low speed until just incorporated.
Fold in the dry ingredients. When blended, fold in the apples, carrots, coconut, raisins and nuts.
Scoop the mixture into the muffin cups.
Bake for 50 minutes to 1 hour. The muffins are done when a toothpick stuck into the center comes out clean.
Cool the muffins in the pan.
To store the muffins, wrap them with plastic wrap or put them in a cake/cupcake storing container. You can keep them at room temperature for several days.
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