Morning Glory Muffins

Morning Glory Muffins

When it comes to breakfast—especially when you’re rushing out the door and shepherding kids to school—you want something that’s quick and easy, keeps you full until your next meal, and, of course, tastes amazing. These Morning Glory muffins check all those boxes. Make them ahead of time, and you’re sneaking in some extra veggies and fiber while still enjoying the sweetness and cozy spices that make mornings feel special.

We’re featuring two treats from our Baker’s Pantry box in this recipe: Backroads Granola Organic "Just Oats" and Miller's Orchards Amish Apple Butter. Using apple butter to replace some of the sugar and oil makes these muffins lighter, breakfast-friendly, and packed with that fresh-from-the-orchard flavor. Ready to bake? 

Yield: 12 muffins | Total time: ~35–40 minutes

Ingredients

Dry

  • 1 ½ cups all-purpose flour
  • 1 cup Backroads Granola Organic "Just Oats" (or use ½ cup if you prefer a cakier texture)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

Wet

  • ½ cup Miller's Orchards Amish Apple Butter 
  • ¼ cup neutral oil (like canola or avocado)
  • ½ cup brown sugar
  • 2 large eggs
  • 1 tsp apple cider vinegar (reacts with the baking soda for a fluffier muffin)
  • 1 teaspoon vanilla extract or vanilla bean paste (we love Cook's Vanilla!)

Mix-ins

  • 1 cup grated carrot (1–2 medium carrots)
  • 1 cup peeled, finely diced green apple
  • ½ cup raisins
  • ½ cup chopped walnuts or pecans (optional, but really good)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. Whisk dry ingredients: In a large bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Mix wet ingredients: In another bowl, whisk together apple butter, oil, brown sugar, eggs, and vanilla until smooth.
  4. Combine: Pour the wet mixture into the dry and fold gently until mostly combined—do not overmix.
  5. Add mix-ins: Fold in the grated carrot, diced green apple, raisins, and nuts (if using).
  6. Fill the muffin tin: Divide the batter evenly among the 12 cups (they will be fairly full).
  7. Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a cooling rack.

Foodie Box Love Notes & Tips

  • For a bakery-style dome, bake at 425°F for the first 5 minutes, then lower to 350°F for the remaining time.
  • These freeze beautifully—wrap individually and freeze for up to 2 months.
  • Cut in half and toast in a toaster oven or on a buttered frying pan. Spread with butter, cream cheese, or vanilla greek yogurt for a creamy finish.
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