Morning Glory Muffins are the perfect way to start you day. Packed with hearty whole grains, shredded carrots and apples, dried cranberries, and pecans, with a hint of warm spice, these muffins are the perfect way to start your day. The addition of canola oil lends moisture, and a swirl of vanilla-scented sweetened cream cheese takes these muffins from memorable to mind-blowing.
Morning Glory Muffins
Ingredients
Filling:
- 6 ounces (170 grams) cream cheese, room temperature
- 2 tablespoons (24 grams) granulated sugar
- 2 tablespoons (16 grams) all-purpose flour
- 1½ tablespoons (22.5 grams) whole milk
- ½ teaspoon (3 grams) vanilla bean paste
Batter:
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (112 grams) canola oil
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) whole milk, room temperature
- 2 large eggs (100 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- ½ teaspoon (3 grams) vanilla bean paste*
- 1¼ cups (135 grams) grated peeled carrots (about 3 large carrots)
- ½ cup (83 grams) grated peeled Golden Delicious apple
- 1 cup (125 grams) all-purpose flour
- â…” cup (87 grams) whole wheat flour
- 1 tablespoon (6 grams) pumpkin pie spice
- 1½ teaspoons (7.5 grams) baking soda
- 1¼ teaspoons (3.75 grams) kosher salt
- â…“ cup (43 grams) dried sweetened cranberries, roughly chopped
- ½ cup (57 grams) finely chopped toasted pecans
Instructions
- Preheat oven to 375 F (190 C).
- For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 1 minute, stopping to scrape sides of bowl. Add sugar, flour, milk, and vanilla bean paste; beat at medium speed until smooth and well combined. Set aside.
- For batter: In a medium bowl, whisk together brown sugar, oil, granulated sugar, milk, eggs, egg yolk, and vanilla bean paste. Whisk in carrots and apple.
- In a large bowl, whisk together flours, pie spice, baking soda, and salt. Add sugar mixture, and stir just until dry ingredients are moistened; add cranberries and pecans. Fold until mixture is just combined and no flour pockets remain. (Do not overmix.)
- Spray a 12-well muffin pan with baking spray with flour. Divide batter among prepared muffin cups (about 84 grams each).
- Spoon filling into a pastry bag, and cut a ½-inch opening in tip. Pipe filling evenly into center of batter in each well, being careful not to touch bottom or sides of wells. (Batter should not rise above ¼ inch from top edge of well.) Ripe and swirl a bit of filling into top of batter.
- Bake until a wooden pick inserted in muffin comes out clean, 12 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and serve warm, or let cool completely on a wire rack.
Notes
*We used Heilala Pure Vanilla Bean Paste.
We used a Williams Sonoma Goldtouch Pro Muffin Pan.
Tried this recipe?Let us know how it was!
For the Morning Glory Muffins, do you have the Nutrition facts for those, like calories,
and protein?
Hi Donna! Our apologies, we do not have that information for these muffins.
This recipe looks like it would be delicious . However, the instructions concerning applying the filling to the muffins is confusing.
Are you supposed to fill the muffins only in the center of each muffin trying not to touch the bottom or the sides of the pans, but are you suppose to put a swirl on top of each muffin?
Hi Debbie,
Thank you for reaching out. First, divide the batter among prepared muffin cups (about 84 grams each). Then, you pipe the filling evenly into center of batter in each well, being careful not to touch bottom or sides of wells. You’re going to pipe and swirl a little bit of the filling into the top of the batter. Hope this helps and happy baking!