These warm, luscious and full-of-flavor Morning Glory Muffins are one of my favorite Sunday treats that remind me of my mom. They are perfect for weekend brunch and will definitely become your family’s new favorite!
Out of any muffin, I would always choose Morning Glory Muffins. Just close your eyes and remember when you were a child, you wake up on Sunday morning and the whole house is filled with a delicious aroma coming from the kitchen. Still in your pajamas, following that wonderful smell, you are going down the stairs where your mom is baking fresh and scrumptious Morning Glory Muffins. You grab one of those still hot muffins, pull it apart, and while steam is still coming from the inside, you take a big bite of this soft, full flavor muffin; and nothing can be better at that moment.
Did I get it right? At least, that is how I remember my special Sunday mornings. Warm carrot muffins packed with nuts and cranberries that give such a scrumptious flavor and texture. No need to say, it provides good nutritional value as well.
As far as I know, the original recipe for Morning Glory Muffins comes from the Morning Glory Café in New England. The recipe was created by the owner and chef, Pam McKinstry in the late 1970s. After being published by Gourmet Magazine in 1981, it became a popular brunch dish among Americans and got multiple variations.
Today, you can find Morning Glory Muffins with all sorts of different ingredients: apples, coconut flakes, pineapple, grains, and many other variations. However, I always make my breakfast muffins using this recipe, with carrots, walnuts, and cranberries. Orange zest gives an additional citrus tang and applesauce provides extra moisture.