Good Eats and Sweet Treats from My Small Boston Kitchen

Morning Glory Muffins

This semester has been an absolute whirlwind, between finding a job and keeping up with school and working during the week — it’s hard to find enough time to do the fun things! So in an effort to maximize the hours in a day, AW and I have recently taken to brunch outings, so that we can see each other more than once a week. It’s a fun routine, and has allowed us the opportunity to try places we wouldn’t have tried otherwise.

On one of those recent brunch mornings, we went to a small cafe in my favorite local neighborhood. It was a place I’d been many times before, but that particular day AW ordered a Morning Glory muffin, and due to my tremendous indecision I just decided the same thing. And it was so delicious! That muffin set off what has now become a breakfast phenomenon, and it’s been quite a tasty ride.

After that muffin came the Morning Glory pancakes I made a week or two after that, and those were so good I decided I just had to make something Morning Glory again. So came this weekend, and the newest batch of Morning Glory muffins. They were superb — so crumbly and delicate (which isn’t always my preference, but these were great), and not too sweet — almost perfectly balanced. There are definitely a few tweaks I’d make if I made them again, but all in all, they were the a great breakfast treat. I changed around a couple of things from Vanilla Sugar’s original recipe, and made substitutions where I saw fit (so noted below), and the outcome was something that felt and tasted healthy but rather sinful all at the same time. Pretty great. I actually polished one off after dinner but before dessert on my ride back to school — what can I say?!

Morning Glory Muffins

Yield: Makes 6-8 jumbo muffins or 12-14 regular muffins


  • 1 1/4 cups all-purpose flour
  • 1 cup oat bran
  • ½ cup whole wheat pastry flour (I used regular whole wheat flour)
  • 2 tsp baking soda
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¾ tsp powder ginger
  • ½ cup dark brown sugar, packed
  • 2 medium size eggs
  • ¾ cup vegetable oil
  • 1 ½ tsp pure vanilla extract
  • ¾ cup half & half or whole milk (I used 1/4 c half & half, and 1/2 c skim milk -- would definitely recommend more fat!)
  • 1 cup shredded carrots
  • ½ cup raisins
  • ½ cup chopped toasted walnuts
  • ½ cup unsweetened flaked coconut
  • Granola for topping, optional but wonderful (I used Kashi Go Lean Crunch)
  • ** I also added one grated Granny Smith apple, and if I make them again would add another, and probably some more carrots. And maybe some honey!


  1. Preheat oven to 350 degrees F. Grease 6 jumbo muffin cups (or 12 regular muffins).
  2. In a large bowl, mix together the flours, baking soda, baking powder, salt, cinnamon, and ginger.
  3. In a separate bowl mix together the carrots, raisins, nuts, and coconut.
  4. In a separate bowl, whisk the eggs, dark brown sugar, oil, vanilla, and half & half. Whisk well.
  5. Pour the liquid ingredients into the large bowl containing the dry flour mixture. Mix until just combined, do not overmix! It’s perfectly normal to have lumps. Lumps are good! Then add in the “add in” bowl mix and “gently” mix that until just incorporated. Don’t overmix!
  6. Scoop batter into prepared muffin cups. Top with granola before baking (optional).
  7. Bake in preheated oven for 30- 35 minutes, until a toothpick inserted into center of a muffin comes out clean.


These were the third of five tasty treats that the weekend had to offer, though one of those I can’t yet share. So next up: granola bars! Which turned out to be a rather crumbly mess, but they were spot on in the flavor department. More on that later. And until then…

With love, and sugar. Enjoy!

Powered by WordPress | Designed by Elegant Themes