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.
I baked the mini muffins in a preheated 350° F oven for about 16 minutes. After 16 minutes, they were golden brown and a toothpick inserted in center of a muffin came out clean.
I allowed the muffins to cool for 10 minutes in the muffin pan. Then, I turned them onto a wire rack to cool completely. I ended up with 3-1/2 dozen moist and delicious mini-muffins. Yum!
- 3/4 cup (2.1 ounces, 59 grams) sweetened shredded coconut
- 1/2 cup (2 ounces, 57 grams) pecans
- 2 1/4 cups (11.25 ounces, 319 grams) all-purpose flour
- 3/4 cup (5.25 ounces, 149 grams) sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 8 ounce can crushed pineapple
- 1 Granny Smith apple peeled, cored, and shredded
- 1/2 cup (4 ounces, 114 grams) unsalted butter, melted and cooled slightly
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (5.25 ounces, 149 grams) shredded carrots (2-3 medium)
- 1 cup (4 ounces, 114 grams) Craisins
- Adjust oven rack to middle position and preheat oven to 350° F. Grease 24-cup mini muffin tin.
- Place coconut and pecans in a large, dry skillet over medium heat until toasted, about 8 minutes. Allow to cool.
- Process coconut and pecans in food processor until finely ground, 15 to 20 seconds. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.
- Place pineapple and shredded apple in fine-mesh strainer set over bowl. Press fruit dry (juice should measure about 3/4 to 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to 1/4 cup, about 8 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and Craisins.
- Using a 1-1/2 inch disher, portion batter into prepared mini muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 15 to 17 minutes. Cool in mini muffin pan for 10 minutes, then turn out onto wire rack.
- Yield: 3-1/2 dozen.
Note: Muffins can be stored in airtight container for 3 days.