Morning Glory Muffin Recipe

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I make muffins every week for my little man. It's a special treat for the morning, but I find ways to make them a bit healthier, like loading them with a ton of fruit and cutting back on the sugar. I have been eyeing this recipe from King Arthur Flour for Morning Glory Muffins but it wasn't until I had an epic piece of carrot cake from Standard Fare in Berkeley that I was truly inspired to make these. The amazing team from Standard Fare added poppy seeds and chia seeds to their delicious carrot cake that added this rich nuttiness and subtle crunch that I just loved. I made some modifications to the King Arthur recipe to try to replicate that crunch. I replaced the raisins for dried cherries and omitted the shredded coconut because I don't do raisins or dried coconut. I used a mixture of poppy seeds and chia seeds in lieu of the wheat germ. I also topped the muffins with walnuts instead of putting them in the mixture as I wanted to really taste that toasty nut flavor and I prefer a very finely chopped nut. Enjoy and let me know what you think! - Diana 

  • 1/2 cup dried sour tart cherries
  • 2 cups white whole wheat flour
  • 1 cup brown sugar 
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups peeled and grated carrots
  • 1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
  • 3 tablespoons chia seeds
  • 2 tablespoons poppy seeds
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice
  • 1/2 cup finely chopped walnuts

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

2. In a small bowl, cover the dried cherries with hot water, and set them aside to soak while you assemble the rest of the recipe.

3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.

4. Stir in the carrots, apple, and poppy and chia seeds.

5. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.

6. Add to the flour mixture, and stir until evenly moistened.

7. Drain the cherries and stir them in.

8. Divide the batter among the wells of the prepared pan (they'll be full almost to the top).

9. Top the muffins with the finely chopped walnuts. 

10. Bake the muffins for 20 to 25 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

11. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Yield: 12 muffins.

Recipe adapted from King Arthur Morning Glory Muffins