Go Back

Morning Glory Zucchini Carrot Muffins

Morning glory zucchini carrot muffins with generously stuffed, golden-domed tops and a tender crumb packed with shredded carrot, squeezed zucchini, coconut, crushed pineapple, and raisins. Baked until a toothpick comes out clean for a hearty, veggie-filled breakfast muffin.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

dry mix
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
wet mix
  • 2 eggs
  • 0.5 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup crushed pineapple, drained
mix-ins
  • 1 cup carrots, grated
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut
  • 0.5 cup raisins
  • 0.5 cup walnuts or pecans, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and mix the dry ingredients
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners. Make sure the oven is fully heated before baking for even domes.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, and salt in a large bowl until evenly blended. Stop when there are no visible spice or soda clumps.
Mix wet ingredients and combine
  1. Beat eggs, brown sugar, vegetable oil, and vanilla extract in a separate bowl until combined. Mix until the batter looks smooth with no streaks.
  2. Stir drained crushed pineapple into the wet mixture. The wet mix should look glossy and evenly speckled.
  3. Add wet ingredients to the dry ingredients and stir until just combined. Keep mixing brief so the muffins stay tender.
  4. Fold in carrots, zucchini, shredded sweetened coconut, raisins, and walnuts or pecans until evenly distributed. You should see mix-ins throughout the batter, not just at the bottom.
Fill and bake
  1. Divide batter among muffin cups; they will be very full, which is normal for morning glory muffins. Fill each cup to a high level so the tops bake up domed.
  2. Bake at 375°F for 22–25 minutes until a toothpick inserted in the center comes out clean and the tops are deeply golden. Watch for a springy top and an even golden color.
  3. Cool in the pan for 5 minutes, then transfer muffins to a wire rack. Let them cool enough to set so they release cleanly.

Notes

Pro tip: after grating zucchini, squeeze it firmly so the batter doesn’t turn gummy, then measure it by cup. Store in an airtight container in the fridge for up to 4 days; freeze up to 2 months. For a lighter option, use half the oil and replace with unsweetened applesauce (keeping the rest of the recipe the same).