Best-Ever Morning Glory Muffins

By Sarah On February 25, 2015 | Updated: March 19, 2026

Super soft inside and loaded with all kinds of nourishing goodness, these morning glory muffins are the best way to wake up!

Mornings are once again glorious and it’s all praise due to these muffins. Packed with everything under the sun AND being healthy at the same time!

Looking dang gorgeous while they’re doing all this heavy lifting, btw.

My husband likes to call these “kitchen sink” muffins and they honestly kind of are! They’re packed with tons of different ingredients that all work together to create a little muffin magic.

P.S. Yes, those are raisins and you can totally leave them out if you must, but honestly I could not imagine a morning glory muffin without them.

These Muffins Feature…

A soft and moist interior
Flaked coconut, carrot, pineapple, and apple
Toasted walnuts and raisins

Making the Morning Glory Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Brown sugar
Vegetable oil
Eggs
Buttermilk
Pineapple
Carrot
Apple
All-purpose flour
Flaxseeds
Baking powder
Baking soda
Spices
Salt
Coconut
Walnuts
Raisins

Quick Bread Instructions

Scrape the batter into a greased or parchment paper-lined 9×5 loaf pan and bake at 350F 55-60 minutes until a toothpick comes out clean. Allow bread to cool completely before slicing.

Tips for Perfect Morning Glory Muffins

Drain crushed pineapple – make sure you drain the juice to prevent this extra liquid from getting into the batter.
Shred carrots and apple – use the large holes on a box grater to shred the carrots and apple.
Toast the walnuts – toss the nuts around in a nonstick pan over medium heat 3-5 minutes until nuts are fragrant. Toasting the nuts brings a lot of flavor out and gives them a crunchy texture.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Fill muffin cups to brim with batter – filling to the brim will make for large muffins.
Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

Use another nut – you can skip the nuts entirely or use pecans in place of the walnuts.
Try a different dried fruit – try dried cranberries or blueberries in place of the raisins.
Top muffins with a glaze or streusel

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend microwaving muffins 15-20 seconds before serving.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store up to 4 days.

I am by no means a morning person, but I am 100% convinced that these muffins alone could convert me to one.

Here’s to mornings being FOREVER glorious. ♥

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More muffins you’ve gotta bake next!

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