The original Morning Glory Muffins were created in 1978 by Chef Pam McKinstry. The recipe was first published in Gourmet Magazine in 1981. Ten years later, it was chosen as one the magazine’s 25 favorite recipes from the past 50 years.
Since then, there have been numerous variations of the recipe. Initially, I was going to use the original recipe, but decided that I would start with the Cooks Country recipe.
Ingredients for Morning Glory Mini Muffins:
I used the following ingredients: sweetened coconut, pecans, flour, granulated sugar, salt, ground cinnamon, baking soda, baking powder, salt, crushed pineapple, Granny Smith apple, unsalted butter, eggs, vanilla extract, carrots and Craisins. The Cooks Country recipe called for golden raisins which I didn’t have, so I used Craisins instead.
Preparing the Ingredients for the Morning Glory Mini Muffins:
I started by toasting the shredded coconut and pecans in a dry skillet over medium heat. This took about 8 minutes.
After the toasted coconut and pecans had cooled, I processed them in the food processor until they were finely ground.
Then, I added the flour, sugar, baking soda, ground cinnamon, baking powder and salt to the food processor. I pulsed until everything was combined. This took about 8 pulses.
I dumped the dry ingredients into a mixing bowl, and set it aside to begin working on the other ingredients. First I shredded the carrots, and the peeled and cored Granny Smith apple. Then, I added the crushed pineapple and shredded apple to a mesh strainer positioned over a bowl. Next, I pressed the fruit dry. I ended up with about 3/4 of a cup of liquid.
I poured the liquid into a large skillet and brought it to a boil over medium-high heat for about 8 minutes to reduce it to a syrupy liquid. According to Cooks Country, the reason for doing this was that the fruit liquid made the muffins gummy and wet, but without the liquid, the muffins lacked the fruity flavor. Adding the syrupy liquid back into the batter inserted the fruity flavor without introducing too much moisture.
Making the Morning Glory Mini Muffins:
I poured the reduced fruit liquid into a measuring cup to cool. In addition, I melted the butter, and set it aside to cool. When both were suitably cool, I combined them, added the eggs and vanilla, and whisked to combine.
Then, I added the liquid to the dry ingredients, and stirred the mixture with a wooden spoon until everything was combined.
Finally, I added the pineapple, shredded apple, shredded carrots and Craisins to the batter, and stirred to combine everything.
Using a 1½-inch disher, I portioned the batter into the cups of a mini muffin pan that I had sprayed with non-stick baking spray.