15 Easter Morning Glory Muffins That Double As Dessert

Easter is an ideal time to enjoy an assortment of Morning Glory Muffins that easily shift from breakfast to dessert. Classic varieties include the zesty Carrot Apple Nut Muffins, the warmly spiced Cinnamon Raisin Muffins, and the tropical goodness of Tropical Paradise Muffins. For a sweet twist, Chocolate Chip Morning Glory Muffins and Hazelnut Chocolate Swirl Muffins add delightful indulgence. Exploring these muffin options reveals tempting flavors that elevate any Easter gathering, with even more enticing recipes to discover.

Classic Morning Glory Muffins

Easter Morning Glory Muffins are a delightful twist on the classic morning glory muffin that combines the best of spring flavors with a festive touch. These muffins are perfect for brunch gatherings, family breakfasts, or simply as a cheerful start to your day.

With a preparation time of about 30 minutes and a baking time of 25 minutes, these muffins come together quickly, making them ideal for busy mornings or special occasions.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts (or pecans)
• 1/2 cup raisins (or dried cranberries)
• Zest of 1 orange
• 1/2 cup diced fresh apple

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the grated carrots, shredded coconut, chopped walnuts, raisins, orange zest, and diced apple until evenly distributed.
6. Divide the muffin batter evenly among the prepared muffin tins, filling each cup about 2/3 full.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Variations and Tips:

• For a vegan option, substitute eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
• Add in some crushed pineapple for an extra tropical flavor.
• For a healthier twist, you can reduce the sugar by half or replace it with honey or maple syrup.
• If you prefer a nut-free version, simply omit the nuts or replace them with more fruit or seeds like sunflower seeds.
• Consider drizzling a light glaze made of powdered sugar and orange juice over the cooled muffins for added sweetness and flavor.

Carrot Apple Nut Muffins

Carrot Apple Nut Muffins are a delightful and wholesome treat, perfect for breakfast or as a mid-morning snack.

These muffins blend the natural sweetness of apples and carrots with the crunch of nuts, making them an ideal choice for families, especially those looking to include more fruits and vegetables in their diets.

With a preparation time of about 15 minutes and a baking time of 20 minutes, these muffins are easy to whip up and are sure to be a hit with both kids and adults alike.

Ingredients

• 1 cup grated carrots
• 1 cup grated apple (peeled)
• 1/2 cup chopped nuts (walnuts or pecans)
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Cooking Steps

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the grated carrots, grated apple, and chopped nuts. Set aside.
3. In another bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
4. In a separate mixing bowl, beat the eggs and then add oil and vanilla extract, mixing until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine. Gently fold in the carrot, apple, and nut mixture.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Variations and Tips

• For a healthier option, consider using unsweetened applesauce in place of vegetable oil.
• You can add raisins or dried cranberries for an extra touch of sweetness and texture.
• Experiment with spices by adding nutmeg or ginger to enhance the flavor profile.
• These muffins freeze well, so you can batch bake and store them for quick breakfasts later on. Just pop them in the microwave for a few seconds to warm up before serving.

Cinnamon Raisin Morning Glory Muffins

Cinnamon Raisin Morning Glory Muffins are a delectable blend of flavors and textures that make them a perfect breakfast option or a delightful snack any time of the day.

With their warm spices, sweet raisins, and a hint of crunch from nuts, these muffins are great for anyone looking to add a little joy to their morning routine. Ideal for families, brunch gatherings, or even meal prep, they take about 15 minutes to prepare and 20-25 minutes to bake, making them a fantastic choice for busy mornings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• ¾ cup brown sugar, packed
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup shredded carrots
• ½ cup raisins
• ½ cup chopped walnuts or pecans (optional)
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup buttermilk

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix well to guarantee all dry ingredients are evenly distributed.
3. In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the shredded carrots, raisins, and nuts (if using) until evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For added sweetness, consider mixing in chocolate chips or a sprinkling of coconut flakes.
• Experiment with different types of dried fruits such as cranberries or apricots in place of raisins.
• To make these muffins healthier, you can substitute half of the all-purpose flour with whole wheat flour.
• Store any leftovers in an airtight container for up to 3 days at room temperature or freeze for up to a month.
• These muffins can also be enjoyed warm with a spread of butter or cream cheese for an extra indulgent treat.

Tropical Paradise Muffins

Tropical Paradise Muffins are a delightful treat that’s perfect for breakfast or as a sweet snack any time of the day. Bursting with flavors of coconut, pineapple, and banana, these muffins evoke the essence of a sunny beach getaway. Ideal for families, brunch gatherings, or anyone craving a touch of the tropics, they take about 15 minutes to prepare and about 20 minutes to bake, making them a quick yet flavorful option.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsweetened shredded coconut
• 1/2 cup crushed pineapple, drained
• 1 ripe banana, mashed
• 1/2 cup yogurt (plain or vanilla)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup chopped macadamia nuts (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the shredded coconut, crushed pineapple, mashed banana, yogurt, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If you’re using macadamia nuts, fold them in at this stage.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations & Tips:

• For a fun twist, try adding chocolate chips or dried fruit like mango or papaya to enhance the tropical flavors.
• If you prefer a lower-sugar option, you can reduce the sugar or use a sugar substitute.
• These muffins can be frozen for up to 3 months; just make sure to store them in an airtight container.
• Serve warm with a smear of cream cheese or butter for an extra delicious touch!

Chocolate Chip Morning Glory Muffins

Chocolate Chip Morning Glory Muffins are a delightful and tasty twist on traditional morning muffins, combining the sweetness of chocolate chips with the wholesome goodness of fruits and nuts.

These muffins are perfect for breakfast or a snack, catering to those who enjoy a hearty, fulfilling treat in the morning. The preparation time is approximately 20 minutes, with an additional 25-30 minutes for baking, making them a wonderful option for busy mornings or brunch gatherings.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup applesauce
• 1 cup grated carrot
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped nuts (walnuts or pecans)
• 1 cup chocolate chips

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, salt, brown sugar, and granulated sugar. Mix well.
3. In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and applesauce until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined—do not overmix.
5. Fold in the grated carrot, crushed pineapple, chopped nuts, and chocolate chips until evenly distributed in the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Variations and Tips:

• For a healthier version, reduce the sugar by a third or substitute with a natural sweetener.
• Swap out chocolate chips for dried fruits like raisins or cranberries for a different flavor profile.
• Add spices like nutmeg or ginger for added warmth.
• Top with a sprinkle of oatmeal or a crumble topping before baking for added texture.
• These muffins freeze well; simply wrap individually and store in an airtight container for up to 3 months. Reheat in the microwave for a quick treat.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a delightful and invigorating treat, perfect for brightening up your breakfast or brunch table. With their zesty lemon flavor and a satisfying crunch from the poppy seeds, these muffins are ideal for anyone seeking a light and revitalizing pastry.

They take about 30 minutes to prepare and bake, making them an easy option for both novice and experienced bakers who want to enjoy a burst of citrus goodness in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup buttermilk
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 2 tablespoons poppy seeds

Cooking Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, buttermilk, lemon juice, and lemon zest until well combined.
4. Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. Gently fold in the poppy seeds.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Variations & Tips:

• For an extra zing, consider adding a handful of blueberries or raspberries to the batter before baking.
• If you prefer a sweeter muffin, you can increase the sugar to ¾ cup.
• A lemon glaze can be made by mixing powdered sugar with lemon juice until smooth and drizzling it over the cooled muffins.
• Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage. Reheat them in the oven for a few minutes to enjoy them warm again.

Zucchini Pineapple Muffins

Zucchini Pineapple Muffins are a delightful fusion of sweet and savory, perfect for breakfast, brunch, or a healthy snack. These moist, flavorful muffins are a great way to sneak some vegetables into your diet while treating your taste buds with the sweetness of pineapple. They are ideal for families, kids, or anyone looking to enjoy a guilt-free indulgence.

With a preparation time of just 15 minutes and a baking time of about 20 minutes, you’ll have these tasty treats ready to enjoy in under an hour.

Ingredients:

• 1 cup grated zucchini (approximately 1 medium zucchini)
• 1 cup crushed pineapple (drained)
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the grated zucchini and crushed pineapple. Mix well to combine.
3. In another bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. In a separate bowl, beat the egg and then stir in the vegetable oil and vanilla extract.
5. Pour the wet ingredients into the zucchini-pineapple mixture, stirring until just combined.
6. Gradually fold the dry ingredients into the wet ingredients until no visible flour remains. Be careful not to overmix; this helps keep the muffins light and fluffy.
7. If using, gently fold in the chopped nuts.
8. Divide the batter evenly among the muffin tins, filling each cup about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations and Tips:

• For a tropical twist, add shredded coconut to the batter.
• Substitute honey or maple syrup for sugar to enhance the natural sweetness.
• Try experimenting with spices like nutmeg or cardamom for different flavor profiles.
• Zucchini can be grated ahead of time; just make sure to squeeze out excess moisture with a clean kitchen towel before incorporating it into the batter.
• These muffins freeze well! Store them in an airtight container or freezer bag to enjoy them later.

Almond Joy Morning Glory Muffins

Easter Morning Glory Muffins are a delicious way to celebrate the holiday with a twist on the classic morning glory muffins, adding the delightful flavors of almond and coconut to evoke the famous Almond Joy candy bar.

These muffins are perfect for family gatherings, brunch parties, or a sweet treat to start your Easter morning. With a total preparation time of about 30 minutes and baking time of 25 minutes, they’re simple enough for both novice and experienced bakers alike.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 cup shredded coconut (unsweetened)
• 1/2 cup almond meal
• 3/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped almonds
• 1/2 cup chocolate chips
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, shredded coconut, almond meal, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix thoroughly.
3. In a separate bowl, mix together the grated carrots, crushed pineapple, applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
4. Slowly add the wet ingredients to the dry ingredients and fold in the chopped almonds and chocolate chips until just combined. Be careful not to overmix the batter; a few lumps are okay.
5. Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For an extra coconut flavor, consider adding a tablespoon of coconut extract to the wet ingredients.
• Substitute the chocolate chips with dark chocolate or white chocolate for a different taste.
• You can also add dried fruits like raisins or cranberries for added sweetness and texture.
• To make these muffins vegan, replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use plant-based yogurt instead of applesauce.
• These muffins can be stored in an airtight container for up to a week or frozen for longer shelf life. Simply reheat them in the microwave for a couple of seconds before serving.

Maple Walnut Morning Glory Muffins

Maple Walnut Morning Glory Muffins are a delightful twist on the classic morning glory muffin, blending sweet and nutty flavors perfect for breakfast or brunch.

These muffins are ideal for families, group gatherings, or anyone looking to start their day with something wholesome and satisfying. The preparation time is about 20 minutes, with an additional 25-30 minutes for baking, making them a quick and easy option for those busy mornings or leisurely weekends.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• 1 cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup grated carrots
• ½ cup shredded apples
• ½ cup chopped walnuts
• ½ cup maple syrup
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup raisins (optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. Prepare Wet Ingredients: In another bowl, combine grated carrots, shredded apples, chopped walnuts, maple syrup, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. Combine Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in raisins for added sweetness and texture.
5. Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
6. Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Variations & Tips:

• Nuts: Feel free to substitute walnuts with pecans or almonds for a different nutty flavor.
• Dairy-Free Option: Use unsweetened almond milk instead of eggs and substitute the oil with coconut oil for a dairy-free version.
• Add-ins: You can include other mix-ins like shredded coconut, chia seeds, or sunflower seeds to enhance nutrition and flavor.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
• Serving Suggestion: Serve warm with a pat of butter or a drizzle of extra maple syrup for an indulgent treat.

Orange Cranberry Muffins

Orange Cranberry Muffins are a delightful treat that combines the tartness of cranberries with the invigorating zest of oranges.

These muffins are perfect for holiday gatherings, Sunday brunches, or even a cozy breakfast on a weekend morning.

With a preparation time of about 15 minutes and a baking time of 20-25 minutes, you can have a warm, fragrant batch of muffins ready in no time for family and friends to enjoy.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup fresh or frozen cranberries (chopped if large)
• Zest of 1 orange
• 1 large egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• Juice of 1 orange

Cooking Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Gently fold in the chopped cranberries and orange zest to the dry mixture.
4. In a separate bowl, beat the egg and then add in the milk, vegetable oil, vanilla extract, and orange juice. Mix until blended.
5. Pour the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing to keep the muffins fluffy.
6. Divide the batter evenly into the prepared muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Variations, Tips

• For a sweeter muffin, you can increase the sugar to ¾ cup.
• Add ½ cup of chopped walnuts or pecans for extra crunch.
• Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
• Try adding a streusel topping made from butter, flour, and brown sugar before baking for added texture.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Berry-Infused Morning Glory Muffins

Berry-Infused Morning Glory Muffins are a delightful twist on the classic morning glory muffins, featuring a medley of berries for a burst of flavor. These wholesome and nutritious muffins are perfect for breakfast, a brunch gathering, or an energizing snack throughout the day.

They are easy to make and only take about 35 minutes from preparation to baking, making them a convenient choice for busy mornings.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup grated carrot
• ½ cup unsweetened applesauce
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen), such as blueberries, raspberries, or chopped strawberries
• ½ cup shredded coconut (optional)
• ¼ cup chopped nuts (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until combined.
3. In another bowl, mix together the granulated sugar, brown sugar, grated carrot, applesauce, eggs, vegetable oil, and vanilla extract until well incorporated.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
5. Carefully fold in the mixed berries, shredded coconut (if using), and chopped nuts (if using) until evenly distributed.
6. Divide the batter evenly among the muffin tin, filling each cup about ¾ full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For a vegan version, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg), and use a plant-based oil.
• Experiment with different types of berries based on your preference or seasonal availability.
• For added texture, try incorporating a mix of seeds like chia or sunflower seeds.
• These muffins can be stored in an airtight container for up to three days at room temperature or can be frozen for longer storage. Reheat in the microwave or toaster oven when ready to enjoy!

Hazelnut Chocolate Swirl Muffins

Hazelnut Chocolate Swirl Muffins are a delightful treat that combines the rich flavors of chocolate and hazelnuts in a moist and fluffy muffin. Perfect for brunch gatherings or as an indulgent breakfast option, these muffins are bound to please both adults and children. With a prep time of around 15 minutes and a baking time of 25 minutes, you can whip up a batch in no time, making them an ideal choice for Easter morning celebrations or any occasion where you want to impress your family and friends.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup unsweetened cocoa powder
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped hazelnuts
• ½ cup chocolate hazelnut spread (such as Nutella)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray lightly with non-stick cooking spray.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Mix well to guarantee the dry ingredients are evenly distributed.
3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully blended.
4. Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix.
5. Fold in the chopped hazelnuts, reserving a few for topping.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Using a spoon or a small spatula, swirl 1 teaspoon of chocolate hazelnut spread into each muffin cup, creating a marbled effect.
8. Top with the reserved hazelnuts for added texture and flavor.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations, Tips:

• For an extra indulgent treat, try adding a few chocolate chips to the batter before baking.
• Substitute the hazelnuts with other nuts like walnuts or pecans for a different flavor.
• Experiment with flavored extracts, such as almond or hazelnut, to enhance the nutty profile.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Just reheat in the microwave for a few seconds before serving for the best texture.

Pumpkin Spice Morning Glory Muffins

Pumpkin Spice Morning Glory Muffins are a delightful twist on the classic morning glory muffins, infused with the warm flavors of pumpkin and spices, making them perfect for a cozy autumn breakfast or brunch. These muffins are packed with wholesome ingredients and offer a delicious combination of textures and tastes, ideal for anyone looking for a nutritious start to their day or a festive treat during the fall season.

Preparation time is about 15 minutes, with an additional 20-25 minutes for baking, totaling approximately 40-45 minutes.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated carrots
• 1/2 cup chopped walnuts or pecans
• 1/2 cup raisins or cranberries

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the brown sugar and granulated sugar. Add the eggs and mix until well blended, then stir in the pumpkin puree, vegetable oil, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
5. Fold in the grated carrots, chopped nuts, and raisins or cranberries until evenly distributed throughout the batter.
6. Use a scoop or ladle to fill each muffin cup about 2/3 full with the batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Add a teaspoon of ginger or allspice for extra warmth and flavor.
• For a cream cheese-filled muffin, place a small dollop of cream cheese in the center of each muffin before baking.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for later enjoyment.
• These muffins pair wonderfully with a spread of butter or a drizzle of maple syrup for an extra special treat.

Coconut Almond Muffins

Coconut Almond Muffins are delightful, moist treats that infuse the rich flavors of coconut and almond into a soft, fluffy muffin. Perfect for breakfast, brunch, or a snack, these muffins are ideal for anyone looking to enjoy a taste of tropical goodness.

With a preparation time of just 15 minutes and a baking time of 20-25 minutes, they are quick to whip up and a delight to share with family and friends.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup shredded sweetened coconut
• ½ cup almond flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup shredded unsweetened coconut (for topping)
• 1 cup milk (or coconut milk)
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• Optional: Sliced almonds for garnish

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, shredded sweetened coconut, almond flour, granulated sugar, baking powder, and salt. Stir until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vegetable oil, almond extract, and vanilla extract until smooth.
4. Mix Together: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter may be lumpy. Do not overmix.
5. Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops with shredded unsweetened coconut and sliced almonds if using.
6. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to wire racks to cool completely.

Variations and Tips:

• Add-ins: Consider adding dark or white chocolate chips for an extra treat.
• Fruit: A handful of chopped pineapple or banana can add a nice fruity flavor and additional moisture.
• Storage: Store muffins in an airtight container at room temperature for 2-3 days, or freeze them for longer storage.
• Gluten-free: To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend and verify the baking powder is gluten-free.
• Flavor Boost: For an extra almond flavor, replace some of the all-purpose flour with additional almond flour, but keep an eye on the texture.

Ginger Pear Morning Glory Muffins

Ginger Pear Morning Glory Muffins are a delightful way to start your day, combining the warmth of ginger with the sweet brightness of ripe pears.

These muffins are perfect for a cozy Easter brunch or any morning when you want a treat that’s both wholesome and satisfying. With a preparation time of about 30 minutes and a baking time of 20 minutes, you can enjoy these delightful muffins in no time!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated fresh pear (about 2 medium pears)
• ½ cup crystallized ginger, chopped
• ½ cup walnuts or pecans, chopped (optional)
• ½ cup raisins or dried cranberries (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another bowl, combine the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and well combined.
4. Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5. Gently fold in the grated pear, chopped crystallized ginger, and nuts and dried fruits if using.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Experiment with different spices such as nutmeg or cardamom for a unique flavor twist.
• You can replace pears with grated apples or applesauce for a variation in flavor.
• To keep the muffins moist, store them in an airtight container. They can also be frozen for up to three months, perfect for a ready-to-go breakfast!