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These small batch morning glory muffins are soft, moist, and packed with carrots, apples, raisins, coconut, nuts, and warm spices. Baked in a muffin tin or as a small loaf, they make a wholesome and flavorful option for breakfast or snacking.
Featured Comment
“Delicious!! This is definitely a winner! This is a great recipe. It’s so moist and tasty. The balance of flavors, the fruit, coconut and carrots, makes it flavorsome.”
– Rose
Why You’ll Love This Recipe
- Moist & Flavorful: Made with fresh carrots, apples, raisins, coconut, and warm spices for tender, bakery-style muffins with a hint of citrus.
- Easy to Make: These muffins come together quickly with simple steps.
- Customizable: Swap in nuts, seeds, or dried fruit to fit your taste and dietary needs.
- Perfect Small Batch: Makes 6–8 muffins, ideal for one or two people, but easy to double for more.
- Versatile Batter: Bake as muffins or a loaf in a small pan for a different presentation.
I love morning glory muffins because they feel like the best kind of homemade treat. They’re filled with wholesome ingredients like carrots, apples, raisins, and coconut, and every bite has a mix of flavor and texture.
I especially enjoy them the next day when the flavors blend together even more, making them a perfect breakfast, snack, or post-workout boost.
Morning glory muffins were first created in the 1970s by Chef Pam McKinstry at the Morning Glory Café in Nantucket, and they’ve been a favorite ever since.
Looking for more small batch muffin recipes? Try our 2 banana muffin recipe, deep dish apple muffin, classic blueberry muffin for one, and a richchocolate chip muffin for one.
Ingredients
If you have any ingredients leftover from this small batch morning glory muffin recipe, check out our Leftover Ingredients Recipe Finder.
- Fruits and Vegetables: Grated carrots, apple, and raisins add natural sweetness, moisture, and texture. Crushed pineapple is another popular addition in many morning glory muffins.
- Coconut: Use unsweetened shredded coconut for texture and flavor. Sweetened shredded coconut also works. Leftover coconut can be used in ambrosia for one or small batch butter pecan granola.
- Nuts and Seeds: Walnuts or pecans, along with sunflower seeds, bring crunch and depth. For a nut-free option, use dried cranberries or extra raisins. Extra nuts can be used in single serving banana nut bread or in a small batch of blondies.
- Oil: Avocado oil is my choice for its mild flavor and nutrition, but canola, vegetable oil, or melted butter also work well.
- Orange Juice: Adds a light, tangy flavor. Pineapple juice or milk can be substituted. Leftover orange juice is great for making small batch cranberry orange scones.
See recipe card below for a full list of ingredients and measurements.
How To Make Morning Glory Muffins
These photos and instructions will show you how to make a small batch of classic morning glory muffins. See the recipe card below for exact ingredient amounts and full directions.
- Preheat Oven: Heat oven to 375°F (190°C). Lightly grease 6–8 muffin wells or a 5×7-inch baking dish.
Pro Tip: Use melted butter or oil with a pastry brush (or a paper towel dipped in oil). Cooking spray also works.
- Soak Raisins: Place raisins in a small bowl and cover with hot water. Set aside.
Pro Tip: Soaking plumps the raisins so they stay moist and don’t burn during baking.
- Grate Produce: Grate the carrots and apple using a box grater or food processor. Set aside.
Note: If your processor is small, grate them separately. Larger processors can handle both at once.
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
- Add Mix-Ins: Stir in the carrots, apple, coconut, walnuts, and sunflower seeds.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, oil, vanilla, and orange juice.
- Combine: Pour wet mixture into the dry mixture and stir until just combined.
- Add Raisins: Drain raisins and fold them into the batter.
- Fill Pan: Spoon batter into prepared muffin wells, filling just below the top.
Optional: Sprinkle a few sunflower seeds over each muffin before baking.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan on a rack for 5 minutes, then transfer to a cooling rack or plate.
Expert Tips
- Don’t overmix the batter: Mix only until the flour is just incorporated. A few lumps are okay. Overmixing leads to dense, tough muffins.
- Soak dried fruit: Soaking raisins (or other dried fruits) in hot water for a few minutes plumps them, prevents burning, and keeps muffins moist.
- Fill muffin cups properly: Fill each cup about ¾ full (or just below top) so muffins rise well and domed tops form without overflowing.
- Check bake-time early: Muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Checking a minute or two before the lower end of the suggested bake time helps avoid overbaking.
- Storage & freezing: Store in an airtight container (room temp up to 3-4 days), or freeze individual muffins once cooled. Thaw at room temp or briefly reheat.
Morning Glory Muffin Batter Can Be Baked As a Loaf
Want something different from muffins? Use the same batter to make a moist, flavorful morning glory loaf.
- Lightly grease a 5×7-inch baking dish.
- Pour in the batter and sprinkle the top with sunflower seeds, if desired.
- Place the dish on a rimmed baking sheet.
- Bake at 375°F (190°C) for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before slicing.
Frequently Asked Questions
They’re made with a mix of grated carrots, apples, raisins, coconut, nuts, and warm spices, giving them a moist texture and hearty flavor.
Yes, they’re often considered a wholesome muffin option because they include fruits, vegetables, nuts, and whole ingredients.
Be sure not to overbake, soak the raisins before mixing, and store the muffins properly once cooled. These steps help maintain their tender texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch morning glory muffin recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Morning Glory Muffins
Equipment
Ingredients
- ¼ cup raisins
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup shredded carrots (about 2 large)
- ½ cup shredded/grated apples (about 1 small apple, peeled and cored)
- ¼ cup unsweetened shredded coconut
- ¼ cup chopped walnuts or pecans
- 2 tablespoons sunflower seeds -plus more for sprinkling over the tops of the muffins (optional)
- 1 large egg
- ⅓ cup avocado oil or vegetable oil, canola oil, or melted butter
- 1 teaspoon vanilla extract
- 3 tablespoons orange juice
Instructions
- Heat oven to 375°F (190°C). Lightly grease 6–8 muffin wells or a 5×7-inch baking dish.
- Place raisins in a small bowl and cover with hot water. Set aside.
- Grate the carrots and apple using a box grater or food processor. Set aside.
- In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
- Stir in the carrots, apple, coconut, walnuts, and sunflower seeds.
- In a separate bowl, whisk together the egg, oil, vanilla, and orange juice.
- Drain raisins and fold them into the batter.
- Spoon batter into prepared muffin wells, filling just below the top.Optional: Sprinkle a few sunflower seeds over each muffin before baking.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan on a rack for 5 minutes, then transfer to a cooling rack or plate.
Notes
- Don’t overmix the batter: Mix only until the flour is just incorporated. A few lumps are okay. Overmixing leads to dense, tough muffins.
- Soak dried fruit: Soaking raisins (or other dried fruits) in hot water for a few minutes plumps them, prevents burning, and keeps muffins moist.
- Fill muffin cups properly: Fill each cup about ¾ full (or just below top) so muffins rise well and domed tops form without overflowing.
- Check bake-time early: Muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Checking a minute or two before the lower end of the suggested bake time helps avoid overbaking.
- Storage & freezing: Store in an airtight container (room temp up to 3-4 days), or freeze individual muffins once cooled. Thaw at room temp or briefly reheat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made these yesterday morning and they are very good! I used a muffin top pan and they came out perfect. Just enjoyed one with a bit of cheddar cheese. Excellent recipe thank you Joanie.