Thursday, May 31, 2012

Morning Glory Muffins

A little of this a little of thatThese moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts. It doesn't get any better than that. Perfect for on the go in the morning. 


2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract
1 tsp almond extract
1/2 cup crushed pineapple, drained well
1/2 cup peeled apple grated
1/2 cup carrots grated
1/2 cup shredded coconut
1/2 cup chopped walnuts

  • 2 tbs flour
  • 3 tbs white sugar
  • 3 tbs brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, diced
Mix all ingredients until crumbly, set aside


Preheat oven to 350 degrees F.  Line 12 muffin cups with paper muffin liners.

In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, pineapple, nuts, coconut, and apple.

In a separate bowl, beat together eggs, oil, vanilla and almond extracts. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.

Sprinkle topping on top of batter.

Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


  1. These sound wonderful... I love morning glory muffins your looks delicious.

  2. mmmm. I love morning glory muffins! But I have never seen it with a crumb topping. That makes them even better!

  3. Could I do these without the pineapple? Or is there anything I could substitute? Apple sauce maybe?