Morning Glory Muffins

When I first saw this recipe they sounded amazing! They had lots of good things inside (whole wheat flour, pineapple, coconut, zucchini, carrots, etc.) and I was excited to try them. They were really good but I almost felt like they had too many things in them so that the flavors kind of weren't noticeable. A week or so after I had made these I went to the Saturday Market in Salt Lake and one of the stands was a bakery, they were selling another version of Morning Glory Muffins, these ones had Bran in them and not all of the items in them that these had had and they were soooo much better, so maybe I just need to find a good bran muffin that I like. 

Morning Glory Muffins

Recipe came from My Baking Addiction

Morning Glory Muffins

Ingredients:

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots
1 cup grated zucchini
1 medium tart apple, peeled and grated
1 (8 ounce) can crushed pineapple, drained
1/2 cup flaked sweetened coconut
1/3 pecans; coarsely chopped

Directions:

1. Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
2. In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
3. In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.
4. Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.
5. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.

Notes:

- No whole wheat flour? No problem, simply sub in all-purpose
- I always use kosher salt when baking; however, feel free to substitute table salt.
- Feel free to substitute unsweetened applesauce and/or coconut in this recipe.
- These muffins are best served the same day; however, they will keep overnight in an airtight container.

Whole Wheat Apple Muffins

I wanted to make something but had no clue what to make so I texted Kayla and she threw out apple muffins so I just started googling and this recipe popped up, I was hooked just looking at the pictures and loved the idea that it was whole wheat an included yogurt. These muffins were AMAZING! I am super in love with how moist they are and they feel healthier because of the whole wheat, I used greek vanilla yogurt which I think increased the flavor. 

Whole Wheat Apple Muffins

Recipe came from Smitten Kitchen

Whole Wheat Apple Muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed, divided

1 large egg, lightly beaten

1 cup buttermilk or yogurt

2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450 degrees. Grease and flour 18 muffin cups and set aside. 

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. 

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400 degrees, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.