Morning Glory Muffins
This recipe is chock full of good things: applesauce, carrots, apples, raisins, pineapple, walnuts, and coconut. There's just enough batter to hold everything together. I like to use homemade Calvados Applesauce and Pineapple Compote because of their flavor, but you can substitute store-bought applesauce and drained canned pineapple chunks if it is more convenient. When I make either of these things, I usually make a big-enough batch so that I can freeze it in small portions, already scaled out for this recipe. SG
YIELD: 10 LARGE MUFFINS - 140g (5oz) EACH
YIELD: 10 LARGE MUFFINS - 140g (5oz) EACH
Ingredients
- DRY INGREDIENTS:
- 300 grams unbleached all purpose flour 2 cups + 2 T
- 200 grams sugar 1 cup
- 1 1/2 teaspoons baking powder 8 grams
- 1/2 teaspoon baking soda 3 grams
- 2 teaspoons ground cinnamon Korintje (5 grams)
- 1/2 teaspoon fine sea salt 3 grams
- LIQUID INGREDIENTS:
- 100 grams whole eggs lightly beaten with the yolks (2 large)
- 20 grams egg yolks 1 large
- 120 grams canola oil 1/2 cup + 1 T
- 120 grams 450g" target="_blank">Calvados Applesauce (1/2 cup)
- - Or store-bought applesauce
- 10 grams vanilla extract 2 tsp
- ADD-INS:
- 200 grams grated peeled carrots 2 cups (About 1/2 pound)
- - Use box grater or food processor with medium shredding blade
- 150 grams diced unpeeled apples cut in 3/8" dice (1 1/2 cups)
- - About one large Granny Smith Apple
- 80 grams golden raisins 1/2 cup
- 75 grams Pineapple Compote with Less Sugar drained weight (1/2 cup)
- - Or drained canned pineapple chunks cut in half
- 75 grams walnuts toasted and coarsely chopped (2/3 cup)
- 60 grams sweetened coconut flakes 7/8 cup
- Baker's Angel Flake
- 1510 grams = Total 53 oz 3# 5 oz
- TOPPING:
- 100 grams old-fashioned rolled oats 1 cup
- Turbinado sugar Sugar-in-the-Raw (as needed)
Instructions
- PRE-HEAT oven to 450º F (232° C).
- PREP MUFFIN PANS: Set muffin pan on half sheet pan lined with parchment paper. Line muffin cups with 6" diameter paper liners, also called jumbo baking cups, and spray with non-stick spray with flour (Pam with flour) just before filling cups.
- WHISK the dry ingredients together in a large bowl: flour, sugar, baking powder, baking soda, cinnamon and salt.
- WHISK the liquid ingredients In a separate bowl: eggs, yolks, oil, applesauce, and vanilla. Fold the liquids into dry ingredients until the flour is half absorbed, using a big rubber spatula.
- TOSS the "Add-ins" together in a big bowl until evenly mixed. Scatter them over the muffin batter and continue folding until evenly incorporated, scraping up the bottom of the bowl and pressing the batter together as you fold.
- SCOOP batter into the prepared muffin cups, using a #8 gray scoop (1/2 cup capacity).
- FOR TOPPING: SPRINKLE the tops generously, first with Turbinado sugar, then with rolled oats, and then again with more sugar. By layering the sugar and oats, it creates a thin chewy-crunchy crust on top of the muffins.
- BAKE: Turn oven down to 425° F (218° C) when the muffins go in and bake for 10 minutes. Then turn oven down to 400° F (204° C) and bake another 18-20 minutes, until golden brown and a wooden skewer tests clean. Rotate pan after 20 minutes of baking. Total baking time 28-30 minutes.
- INTERNAL TEMPERATURE = 210° F (99° C), if using a thermometer.
- COOL in pans 5-10 minutes, then remove muffins to wire rack to continue cooking. If you have wide-spaced muffin pans, you can set the muffins on top to cool.
Notes
This is my own creative adaptation, inspired by the original Morning Glory Café recipe (by Pamela McKinstry) from Nantucket, which was printed in Gourmet Magazine in 1981. It was so popular that it was re-printed in the October 1991 issue as part of their article called "25 Favorite Cookies, Muffins, and Quick Breads", which were culled from all of their past issues, in celebration of the 50th anniversary of Gourmet. My version has less sugar, less oil, and less leavening. Recipe developed by Shirl Gard 3/30/96.
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