Delicious Morning Glory Muffins

These muffins are practically breakfast in a paper cup. Two cups of grated carrot, a tart green apple, plumped raisins, coconut, and chopped almonds (or walnuts) get folded into a cinnamon-spiced batter for a muffin so packed with mix-ins it almost holds itself together.

Soaking the raisins in hot water for 30 minutes is the small step that makes a huge difference. Dry raisins steal moisture from the batter as they bake, leaving you with dry muffins and tough raisins. Plumped raisins stay soft and juicy and don’t fight the batter for hydration.

Using a tart green apple like Granny Smith specifically is the move. The acidity balances the sweetness from the carrots, raisins, and coconut, keeping the muffin from veering into too-sweet territory. Sweet apples disappear into the background.

Pro Tips

• Grate the carrots and apple finely so they distribute evenly through the batter and soften completely in the bake.
• Squeeze the grated apple gently in a clean kitchen towel to remove excess moisture, this prevents soggy muffin centers.
• Don’t overmix once the wet hits the dry, just until the streaks of flour disappear.
• Test for doneness with a toothpick at 25 minutes, with this much fruit and grated veg, the centers can stay wet a bit longer than typical muffins.
• Cool 5 minutes in the pan before transferring, the moist crumb needs a moment to set up.

Variations

• Add a half cup of pineapple tidbits (well drained) for a tropical version.
• Swap half the all-purpose flour for whole wheat flour for extra fiber and a nuttier flavor.
• Sprinkle a streusel topping of brown sugar and oats over the batter before baking for added crunch.