Morning Glory Muffins with Maple Glaze

There’s a lot to celebrate all of the sudden! Morning Glory Muffins with Maple Glaze are so inviting when bringing family and friends together. I like to serve them for breakfast, lunch, or dinner.  They are a perfect accompaniment to eggs, soups, or salads. You’ll find these muffins have staying power too.  Try them alone with your steamy beverage of choice. They’ll carry you to your next meal!

Morning Glory Muffins with Maple Glaze

I fell in love with these delectable muffins when we lived on the other side of Idaho and traveled to nearby Driggs. It’s one of our favorite, charming, towns, at the base of the Tetons, with a great ski resort, along with nearby rivers, hikes, moose, and Pendl’s Bakery. Pendl’s is an amazing family-owned bakery in Driggs with wonderful Austrian pastries. Chas and I love their Morning Glory Muffins and always order a few to go!

Imagine my delight when another fan of Pendl’s Morning Glory Muffins, requested the recipe from the LA Times. Pendl’s complied, and luckily for all of us we can enjoy them at home or abroad! I make them just like Pendl’s most of the time. Other times I add dried pineapple, or apricots, so you can change it up. I added the glaze, and sometimes we enjoy them plain and sometimes I use a maple or vanilla glaze. You can’t mess these up!

Heat the oven to 350 degrees F. Grease muffin tins to prepare or line cups with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Add the apple carrot, coconut, raisins and nuts, tossing to coat.  In a small bowl, whisk together the eggs and canola oil until emulsified and creamy. Carefully fold the egg mixture into the dry ingredients just until combined; the mixture will be very thick.  Divide the mixture among the prepared muffin tins, filling each of 18 muffin cups almost to the top. Bake the muffins until puffed and springy to the touch, 20-25 minutes. Cool on a wire rack.

Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners’ sugar into hot mixture until smooth, and drizzle immediately over cooled muffins.
If desired, sprinkle with ½ cup of chopped and toasted nuts

Here’s a tip: I always bake muffins or cupcakes in plain parchment paper cups.  After glazing and garnishing, I like to add them to fun cupcake papers for girlfriend and granddaughter tea parties. There are so many fabulous ones to chose from, different colors or kinds for all of your celebrations.  I used to bake my goodies in the cute ones and they hardly showed up.  Now they pop and make such a fun presentation when they haven’t been baked to death!

5 from 1 reviews

Morning Glory Muffins with Maple Glaze

 

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Prep time

35 mins

Cook time

20 mins

Total time

55 mins

 

Morning Glory Muffins are a cross between a granola bar and a carrot cake. They are loaded with toasted walnuts, coconut, apples and carrots and the maple glaze makes them prettier!

Author: Renée

Recipe type: Muffins

Cuisine: American

Serves: 18

Ingredients

For the muffins:

• 2 rounded cups flour, (about 10-ounces)
• 1 cup plus 1 Tablespoon sugar
• 2-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 tart apples, preferably Granny Smith, peeled and cored and cut into ½-inch chunks
• 2 cups shredded carrots
• ¾ cup shredded coconut
• ¾ cup raisins
• ½ cup nuts, chopped and toasted, walnuts or pecans
• 3 eggs
• ¾ cup canola oil

For maple glaze:

• 1 Tablespoons unsalted butter
• 2 Tablespoons pure maple syrup
• ½ to ¾ cup confectioners' sugar
• ½ cup chopped and toasted nuts for garnish

Instructions

For the muffins:

1. Heat the oven to 350 degrees F. Grease muffin tins to prepare or line cups with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Add the apple carrot, coconut, raisins and nuts, tossing to coat.
3. In a small bowl, whisk together the eggs and canola oil until emulsified and creamy. Carefully fold the egg mixture into the dry ingredients just until combined; the mixture will be very thick.
4. Divide the mixture among the prepared muffin tins, filling each of 18 muffin cups almost to the top. Bake the muffins until puffed and springy to the touch, 20-25 minutes. Cool on a wire rack.

For maple glaze:

1. Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and drizzle immediately over cooled muffins.
2. If desired, sprinkle with ½ cup of chopped and toasted nuts.

3.5.3208

Oh these are so good!  Do you like to bake?  Please share your faves.

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