Can I make these muffins gluten free?

Absolutely! Simply replace the all-purpose flour with your favorite gluten free flour blend. Be sure that the flour replacement contains xanthan gum for best results.

Can I use applesauce instead of oil?

Yes! It will change the texture slightly but you'll barely notice a difference in the flavor.

What is the best way to freeze muffins?

First, cool the muffins completely. Wrap each muffin tightly in plastic wrap and then place in a large freezer bag. Freeze for up to 3 months. Defrost the muffins at room temperature or reheat in the microwave.

My muffins turned out dense and chewy. What went wrong?

Overmixing the batter causes too much gluten to develop. It's important to keep the mixing to a minimum. Fold the wet and dry ingredients together gently and be careful not over mix.

Can I use almond flour in place of regular flour?

I don't recommend substituting the all-purpose flour with almond flour. Almond or oat flour will not hold up to the moisture in the batter.

Morning Glory Muffins - Browned Butter Blondie

Description

Bakery-worthy morning glory muffins are healthy, hearty and so easy to make. Loaded with wholesome ingredients like carrots, apples, walnuts and cinnamon, they’re a delicious and nutritious way to start the day!

Ingredients

Units Scale

2 cups plus 2 tablespoons (268 g) all-purpose flour, spooned and leveled
1 cup (200 g) light brown sugar, packed
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon kosher salt
1/4 cup (57 g) unsalted butter, melted and slightly cooled
3/4 cup vegetable oil (I use canola oil)
3 large eggs, room temperature
1/4 cup sour cream, room temperature
2 teaspoons vanilla
zest of one orange
1 3/4 cups carrots, peeled and grated
1/2 cup shredded coconut
1/2 cup walnuts or pecans, chopped
1/2 cup golden raisins, optional

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Instructions

Preheat oven to 400°F. Line every other cavity of a 12-cup muffin tin with parchment liners. Set aside.
In a medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon and salt. Set aside.
In a separate large bowl, combine the melted butter, oil, eggs, sour cream, vanilla and orange zest. Whisk to combine well.
Add the carrots, coconut, nuts and raisins, if desired. Use a wooden spoon or spatula to mix together.
Add the dry ingredients in two additions, folding together the wet and dry ingredients until a few streaks of flour remain. Do not overmix.
Use a large spoon or ice cream scoop to divide the batter into the prepared liners, filling just about to the rim of the muffin tin. Sprinkle with course sugar, chopped nuts or pepitas if desired.
Bake at 400°F for 6 to 7 minutes. Without opening the oven, reduce the heat to 350°F and continue baking for 10 to 12 minutes longer. The muffins should be set on top and golden brown. A toothpick inserted into the center of the muffin should come out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
Remove the muffins from the oven and repeat with the remaining batter. Be sure to allow the muffin tin to cool completely between batches for best results.

Notes

Store muffins tightly covered at room temperature for up to 4 days.

To freeze the muffins, cool completely and then wrap in a layer of plastic wrap and place in a large freezer bag or container. Defrost at room temperature or reheat for 30 to 45 seconds in the microwave.