Morning Glory Muffins with Maple Glaze
Breakfast

Morning Glory Muffins

with Maple Glaze

40 MIN
$19.99 8-9 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Morning Glory Muffins with Maple Glaze
Title
  • 1 tsp Baking Powder
  • 4 oz Pineapple Spears
  • 6 oz Carrots
  • ½ cup Biscuit Mix
  • 1 Pasture-Raised Egg
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 2 oz Salted Butter
  • 1 cup All-Purpose Flour
  • ¼ cup Sugar
  • ¼ cup Sour Cream
  • ½ cup Cream
  • ½ cup Candied Ginger
  • ½ cup Roasted Walnuts
  • 2 Tbsps Maple Syrup
  • ¼ cup Powdered Sugar
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

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.

Make the batter
2 Make the batter

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.  

Bake the muffins
3 Bake the muffins

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.

Make the glaze & serve your dish
4 Make the glaze & serve your dish

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!

Tips from Home Chefs

Morning Glory Muffins

Prepare the ingredients
1 Prepare the ingredients

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.

2 Make the batter

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.  

Make the batter
Bake the muffins
3 Bake the muffins

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.

4 Make the glaze & serve your dish

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!

Make the glaze & serve your dish
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