High Altitude Morning Glory Muffins
Morning glory muffins are moist, hearty, and flavorful. They taste like loaded carrot cake with grated apples and carrots, raisins, walnuts, brown sugar and cozy spices like cinnamon, ginger, nutmeg and allspice.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Cheese Grater or Small Food Processor
Ingredients
- 1 cup (5 oz) peeled and finely grated carrots (3 medium carrots)
- 1 cup (7 oz) peeled and finely grated apples (1 large or 2 medium Honeycrisp apples)
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 1 cup whole wheat flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup finely chopped walnuts or pecans
- ½ cup raisins
- 2 tbsp coarse Turbinado sugar ("sugar in the raw")
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a standard 12-cup muffin pan with paper liners. Lightly spray the top of the pan and the liners with non-stick baking spray.
- In a bowl, whisk together the grated carrots, apples, sugars, oil, eggs and vanilla extract, until well combined.
- In a separate bowl, sift together the flours, corn starch, baking powder, baking soda, salt and spices, then whisk until evenly distributed.
- Add the flour mixture, chopped walnuts and raisins to the wet ingredients, and mix everything together with a spatula, just until combined.
- Divide the batter between the muffin cups, filling them full. Sprinkle the batter with the coarse Turbinado sugar.
- Place the pan in the oven, and reduce the temperature to 375 F. Bake the muffins for about 22-25 minutes, until the edges are golden brown and caramelized, the tops spring back when lightly touched and a toothpick or cake tester comes out clean.
- Cool in the pan for 5 minutes, then transfer the muffins to a cooling rack. Cool for several minutes, then serve warm with soft butter.
- Store the muffins in an airtight container at room temperature for up to 3 days. Reheat muffins in the microwave for 30-45 seconds at 50% power for a soft, just-baked texture.
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