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An ideal start to any day, morning glory muffins are the delicious, hearty result of combining a little bit of everything. Ours feature grated carrots, pineapple, candied ginger, walnuts, and warming spices like cinnamon, plus a sweet maple glaze drizzled on top.
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Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the carrots; peel, then grate on the large side of a box grater to get 1/2 cup (you will have extra). Small dice the pineapple. Roughly chop the walnuts. In a medium bowl, whisk together the flour, biscuit mix, baking powder, warming spices, and a pinch of salt.
Working in 30 second increments, melt half the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cream, sour cream, egg, and granulated sugar; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until only no white streaks remain. Gently fold in the candied ginger, diced pineapple, chopped walnuts, and grated carrots until thoroughly combined.
Lightly grease 9 rounds of a cupcake tin, or line with cupcake liners. (If you don’t have a cupcake tin, lightly grease a loaf pan.) Transfer the batter to the prepared tins (or loaf pan). Bake 16 to 20 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. (For a loaf pan, bake 40 to 42 minutes, covering with foil halfway through, or until cooked through.) Remove from the oven. Let cool to room temperature.
While the muffins cool, melt the remaining butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the maple syrup and powdered sugar; whisk vigorously until thoroughly combined. Serve the baked muffins drizzled with the glaze. Enjoy!
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