Morning Glory Muffins: Carrot, Apple, Coconut and Nuts Without a Soggy Crumb

Morning glory muffins are spiced muffins packed with grated carrot, grated apple, shredded coconut, raisins and nuts. Because carrot and apple release water as they bake, the batter has little or no added milk; the fruit and vegetables supply the liquid. A standard batch uses about 2 cups of grated carrot and 1 grated apple to 2 cups of flour, bakes at 350°F (180°C) for 22 to 27 minutes and stays moist for days.

The common problem is a wet, heavy crumb. That comes from adding extra produce or juicy apples without adjusting anything else. The ratios below keep it in balance. Weights follow King Arthur’s chart: 120 g per cup of all-purpose flour, 99 g per cup of grated carrot and 85 g per cup of sweetened shredded coconut.

Ingredients (12 to 14 standard muffins)

• 2 cups (240 g) all-purpose flour, or 1 cup (120 g) all-purpose plus 1 cup (113 g) whole wheat
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger or nutmeg (optional)
• 1/2 teaspoon fine salt
• 3/4 cup (160 g) packed light brown sugar
• 3 large eggs, at room temperature
• 2/3 cup (132 g) neutral oil
• 1/4 cup (64 g) unsweetened applesauce or plain yogurt
• 2 teaspoons vanilla extract
• 2 cups (198 g) finely grated carrot (about 3 to 4 medium carrots)
• 1 medium firm apple, peeled and coarsely grated (about 1 cup), lightly squeezed
• 1/2 cup (43 g) sweetened or unsweetened shredded coconut
• 1/2 cup (75 g) raisins
• 1/2 cup (57 g) chopped walnuts or pecans, toasted
• Optional: 2 tablespoons sunflower or pumpkin seeds for the tops

Method

1. Heat the oven to 350°F (180°C), gas mark 4, or about 160°C fan. Line a 12-cup muffin pan; have a second pan or a couple of ramekins ready for extra batter.
2. Whisk the flour, baking soda, spices and salt in a large bowl.
3. In another bowl, whisk the brown sugar, eggs, oil, applesauce or yogurt and vanilla until smooth.
4. Grate the apple onto a clean towel or into a sieve and press gently to remove dripping juice. Do not wring it dry.
5. Stir the carrot, apple, coconut, raisins and nuts into the wet mixture.
6. Add the dry ingredients and fold just until no flour is visible. The batter will be thick and chunky.
7. Fill the cups nearly to the top. Sprinkle with seeds if using.
8. Bake 22 to 27 minutes, until the tops are deep golden, spring back when pressed and a toothpick in the center comes out clean.
9. Cool 10 minutes in the pan; these muffins are fragile when hot. Then cool fully on a rack.

Balancing moisture: the core of this recipe

Grated carrot and apple are mostly water. In the oven that water turns to steam and moistens the crumb, which is why these muffins need no milk. Problems start when the total amount of produce rises or the apple is very juicy.

Grate the carrots finely; fine shreds soften fully and blend into the crumb, while coarse shreds stay firm. If the batter looks loose and wet, rest it for 10 minutes so the flour can absorb liquid before scooping.

The moderate 350°F oven matters too. A batter this heavy needs time for the center to bake through before the outside darkens. Our guide to muffin bake times and temperatures explains how to adjust by size.

Swaps and variations

• Pineapple: replace the apple with 1/2 cup well-drained crushed pineapple.
• Less sugar: reduce brown sugar to 1/2 cup (106 g). Carrots, apple and raisins carry sweetness, though browning and moistness will drop slightly. See what sugar does in baking.
• Nut-free: use sunflower or pumpkin seeds in place of nuts, or leave them out.
• Egg-free: results are less reliable with three eggs; replacing one with 1/4 cup applesauce is the safest start. See egg substitutes in baking.

Allergen note

This recipe contains wheat, eggs and tree nuts (walnuts or pecans), and milk if you use yogurt. Coconut: in January 2025 the FDA updated its allergen labeling guidance and no longer treats coconut as a “tree nut” for labeling, but it is still listed in ingredients and some people do react to it. To make the muffins nut-free, use seeds from a facility you trust and check every label for cross-contact statements. See the FDA’s page on food allergies. Anyone with an allergy should follow their doctor’s advice.

Storage and freezing

Because they are so moist, morning glory muffins can turn sticky in a sealed container. Store them at room temperature lined with paper towels for about 2 days, refrigerate in warm, humid weather, and freeze for longer storage in an airtight bag. Thaw at room temperature.

Troubleshooting

Do not taste the raw batter; the FDA advises against eating raw flour and raw eggs.

Bottom line

Let the carrot and apple supply the liquid, squeeze the apple lightly, keep total mix-ins near 1 1/2 cups and bake at a moderate 350°F until a toothpick comes out clean. That gives a moist, sturdy morning glory muffin rather than a soggy one.

FAQ

Why is there no milk or juice in the batter?

The grated carrot and apple release enough water during baking. Adding milk on top makes the batter too wet.

Can I use pre-shredded carrots?

Yes, but they are usually thicker and drier. Chop them finely or pulse briefly in a food processor so they soften during baking.

Can I make them with all whole wheat flour?

Yes. Expect a denser, nuttier muffin; adding 1 to 2 tablespoons of extra yogurt helps keep them tender.

Can I leave out the coconut?

Yes. Replace it with the same volume of rolled oats or simply leave it out; the batter will be a little looser.