Ina Garten Morning Glory Muffins Recipe

Moist, spiced muffins packed with carrots, apple, pineapple, coconut, raisins, and pecans — that’s Ina Garten Morning Glory Muffins. These bakery-style treats bake up golden in about 45 minutes and are perfect for breakfast, brunch, or healthy-ish snacking. One batch makes 12–14 beautiful muffins that stay fresh for days.

Ina Garten Morning Glory Muffins Overview

From Cook Like a Pro, Ina’s version is loaded with wholesome ingredients yet tastes indulgent. The oil-based batter keeps them incredibly moist, and the warm spices make every bite feel like a hug.

Try Other Ina Garten Recipes

• Ina Garten’s Beef Chili
• Ina Garten Ginger Snap Cookies 
• Ina Garten Midnight Pasta

Why This Recipe is Worth Trying

• Incredibly moist – Stays tender for days.
• Loaded with goodness – Veggies, fruit, and nuts in every bite.
• Make-ahead friendly – Great for meal prep.
• Customizable – Easy to swap add-ins.
• Crowd favorite – Kids and adults both love them.
• Freezes perfectly – Ideal for busy mornings.

Ingredients You’ll Need for This Recipe

• 2¼ cups all-purpose flour
• 1¼ cups sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 extra-large eggs
• 1 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 cups grated carrots
• 1 medium Granny Smith apple, grated
• ½ cup crushed pineapple, drained
• ½ cup chopped pecans
• ½ cup sweetened shredded coconut
• ½ cup raisins

Useful Equipment

Muffin tin, paper liners or cooking spray, two mixing bowls, box grater, and ice cream scoop.

Steps to Make Ina Garten Morning Glory Muffins

• Preheat and prep – Set oven to 350°F and line or grease a muffin tin.
• Mix wet ingredients – Whisk eggs, oil, and vanilla until combined.
• Add fruits and veggies – Stir in carrots, apple, pineapple, pecans, coconut, and raisins.
• Mix dry – In another bowl, sift together flour, sugar, cinnamon, baking soda, and salt.
• Combine gently – Stir dry into wet until just combined — do not overmix.
• Fill and bake – Scoop batter into muffin cups and bake 25–30 minutes until a toothpick comes out clean.
• Cool – Let rest 5 minutes in the pan, then transfer to a wire rack.

What I Got Wrong (And How I Fixed It)

• Dense muffins – Overmixing; gentle stirring fixed it.
• Dry texture – Not enough fruit; full amounts are key.
• Sinking add-ins – Not draining pineapple; thorough draining solved it.
• Uneven baking – Overfilled cups; fill ¾ full.
• Stuck to pan – No liners or spray; always grease well.

Ways to Make Ina Garten Morning Glory Muffins Healthier

• Whole grains – Replace half the flour with whole-wheat pastry flour.
• Reduce sugar – Cut to ¾ cup or use coconut sugar.
• Less oil – Use ½ cup oil + ½ cup applesauce.
• Nut-free – Omit pecans or use seeds.
• Add protein – Stir in Greek yogurt or chia seeds.

Alternative Ingredients for Ina Garten Morning Glory Muffins

• Gluten-free – 1:1 gluten-free flour blend.
• Dairy-free – Already is!
• Extra fruit – Add blueberries or cranberries.
• Different nuts – Walnuts or sunflower seeds.
• Zucchini – Swap some carrots for grated zucchini.

What to Serve With Ina Garten Morning Glory Muffins

• Cream cheese – Classic spread.
• Greek yogurt – Protein-packed breakfast.
• Fresh fruit – Bright pairing.
• Coffee or tea – Morning essential.
• Butter and honey – Warm indulgence.
• Smoothie – Complete healthy start.

Best Tips for Ina Garten Morning Glory Muffins

• Grate fresh – Carrots and apples add moisture.
• Don’t overmix – Lumps are good for tenderness.
• Drain pineapple well – Prevents soggy muffins.
• Use an ice cream scoop – Even portions.
• Cool completely – Before storing.
• Freeze individually – Grab-and-go perfection.
• Toast nuts – Deeper flavor.

Unique Takes on Ina Garten Morning Glory Muffins

• Tropical – Add mango or extra coconut.
• Chocolate Chip – Stir in dark chocolate chunks.
• Mini Muffins – Perfect for parties.
• Streusel Topped – Add crumb topping.
• Savory Twist – Reduce sugar and add herbs.

How to Store Ina Garten Morning Glory Muffins

• Room temperature – Airtight container up to 3 days.
• Refrigerate – Up to 5 days.
• Freeze – Up to 3 months; thaw overnight.

How to Reheat Ina Garten Morning Glory Muffins

Warm in a 300°F oven for 5–8 minutes or microwave 15–20 seconds. For frozen, thaw, then warm.

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FAQs

Where does Ina Garten’s Morning Glory Muffins recipe come from?

These muffins first appeared in Ina’s Cook Like a Pro cookbook and on Food Network Magazine. Ina wanted a breakfast muffin packed with fruits, veggies, and nuts that tasted indulgent but felt nourishing — the ultimate morning glory. They quickly became a reader and viewer favorite for weekend brunches.

What is the single most important preparation tip for perfect results?

Grate the carrots and apple fresh right before mixing, and do not squeeze out the moisture. That natural liquid, along with the pineapple, is what keeps these muffins incredibly moist and tender for days. Use the large holes on a box grater for the best texture.

Why are my muffins dry?

You may have overmixed the batter or used pre-shredded carrots (which are drier). Gentle folding and fresh grating fix it every time.

Can I make these gluten-free?

Yes — a good 1:1 gluten-free flour blend works beautifully. Many readers say they can’t even tell the difference.

How do I prevent the add-ins from sinking?

Toss the pecans, coconut, and raisins in a tablespoon of the dry flour mixture before adding to the wet ingredients.

Can I freeze them?

Absolutely — bake, cool completely, wrap individually, and freeze up to 3 months. They reheat like they’re fresh.

Conclusion

There you have it — Ina Garten’s Morning Glory Muffins that taste like sunshine in muffin form. Once you bake these, they’ll become your new favorite grab-and-go breakfast or brunch star. Grab a muffin, pour some coffee, and start your day right. Happy baking!