Morning Glory Muffins
Carrot, apple, and raisin all in one batter — a genuinely large amount of add-in moisture to manage.
Makes 12 muffins · Prep 20 min · Bake 22 min
Ingredients
Prep
- 1/2 cup Raisins
Dry
- 2 cups All-purpose flour
- 2/3 cup Brown sugar, packed
- 1 tsp Baking soda
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Salt
Wet
- 1/2 cup Neutral oil
- 3 Eggs
- 1/4 cup Milk — less than a plain muffin — the carrot and apple bring their own liquid
Mix-ins
- 1 1/2 cups Carrot, finely grated, fresh
- 1 cup Apple, finely grated
- 1/2 cup Shredded coconut
- 1/2 cup Walnuts, chopped
Instructions
Prep
- Cover the raisins with hot water and let stand while you prep everything else, then drain well. (Tip: Unsoaked raisins pull water from the batter around them, the same problem as anywhere else in this cookbook. This one has enough moisture sources already without adding a fourth.)
- Heat the oven to 190°C (375°F) and line a 12-cup muffin tin.
Dry
- Whisk the flour, brown sugar, baking soda, cinnamon, and salt together.
Wet
- Whisk the oil, eggs, and milk together.
Combine
- Fold the wet into the dry just until combined, then fold in the grated carrot, grated apple, drained raisins, coconut, and walnuts if using. (Tip: The batter will look noticeably wetter than a standard muffin batter at this point — that's expected, given how much liquid the carrot and apple are contributing.)
Bake
- Divide among the muffin cups and bake until a skewer comes out clean.
Tips
- Muffins came out soggy or gummy: Too much grated carrot or apple packed into the measuring cup, or the milk wasn't reduced enough to account for them. Measure loosely and lean toward less added liquid rather than more with a batter this wet-leaning already.
- Grate the apple, don't dice it: Unlike apple cinnamon muffins, where diced pieces are meant to hold their shape, this recipe wants the apple to disappear into the batter as moisture and texture, which grating does far more effectively than dicing.