Morning Glory Muffins ✅

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ¼ cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3 large eggs
• ½ cup vegetable oil
• ½ cup melted butter, at room temp
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots, unpeeled and grated on a box grater
• 1 Granny Smith apple, unpeeled and grated on a box grater
• 1 (8-ounce) can crushed pineapple, drained
• ½ cup pecans, roughly chopped
• ½ cup sweetened shredded coconut
• ½ cup raisins

Steps

1. Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.

2. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt.

3. In a large bowl, whisk together the eggs, oil, butter and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together.

4. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups.

5. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Notes