Best Good Morning Muffins Recipes

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GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)



Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
  • Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
  • Sprinkle tops evenly with remaining 2 tablespoons coconut.
  • Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  • Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
  • Store in an airtight container at room temperature for 2 - 3 days, or freeze.

GOOD MORNING MUFFINS



Good Morning Muffins image

Provided by Ree Drummond : Food Network

Time 30m

Yield 24 muffins

Number Of Ingredients 16

4 cups all-purpose flour
Generous 1/2 cup granulated sugar
2 tablespoons baking powder
4 tablespoons unsalted butter
1/4 cup shortening
1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't)
1 cup orange juice
2 teaspoons vanilla extract
3 whole eggs, beaten
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Wheat germ, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F.
  • For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
  • Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
  • For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
  • Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
  • Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.

GOOD MORNING MUFFINS



Good Morning Muffins image

Make and share this Good Morning Muffins recipe from Food.com.

Provided by Scandigirl

Categories     Quick Breads

Time 27m

Yield 12 muffins

Number Of Ingredients 16

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
3/4 cup brown sugar
1 egg
1/2 cup yogurt
1/4 cup oil
1/2 teaspoon vanilla
1 (7 ounce) can Undrained crushed pineapple
3/4 cup grated carrot
1/2 cup raisins

Steps:

  • Preheat oven to 400.
  • Combine dry ingredients in a large bowl.
  • Beat together wet ingredients and pour into dry mixture.
  • Stir just until combined.
  • Fill muffin cups and bake for 15- 17 minutes.

Nutrition Facts : Calories 193.3, Fat 5.5, SaturatedFat 1, Cholesterol 18.9, Sodium 253.9, Carbohydrate 34.1, Fiber 1, Sugar 20.1, Protein 2.8

HEALTHY GOOD MORNING MUFFINS



Healthy Good Morning Muffins image

I got this out of a newspaper health supplement, it's a recipe by a nutrition adviser. I've tried them myself and they make a great alternative breakfast, especially warmed up with a little butter. If you like a bit of sweetness use sweetened coconut or you can soak your raisins in apple juice overnight.

Provided by -Sylvie-

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups whole wheat flour
1/2 cup oatmeal
1 teaspoon baking powder
2 teaspoons cinnamon
2 medium carrots, grated
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup desiccated coconut (preferably unsweetened to keep it healthy)
1 medium apple, 1/2 grated & 1/2 chopped into small chunks
1/2 cup yoghurt
1 banana, mashed
1 teaspoon baking soda
3 eggs, beaten
1/2 cup butter, melted
3 teaspoons vanilla essence

Steps:

  • Preheat oven to 180°C/350°F/Gas 4.
  • In a mixing bowl combine wholemeal flour, oatmeal, baking powder, cinnamon, grated carrots, raisins, chopped walnuts, coconut and the grated apple.
  • In a second bowl mix the yoghurt, banana and baking soda, once combined add the eggs, melted butter and vanilla essence.
  • Blend well and then stir into the flour mixture until the two are combined.
  • Don't overbeat.
  • Bake in muffin tins for approx 20 minutes.

GOOD-FOR-YOU MORNING MUFFINS



Good-for-You Morning Muffins image

Rhonda Urich was thrilled when we lightened up her Morning Glory Muffins. "In fact, I made a double batch because they freeze so well," she writes from Loveland, Colorado. "My family can't wait to have them again, and I'm adding this makeover recipe to my list of favorites."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup ground flaxseed
3/4 cup sugar
2-3/4 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
4 large egg whites, room temperature
1 large egg, room temperature
1/2 cup unsweetened applesauce
1/3 cup orange juice
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
1/2 cup raisins
1 medium tart apple, peeled and shredded

Steps:

  • In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 207mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein.

GOOD MORNING SUNSHINE MUFFINS



Good Morning Sunshine Muffins image

Its always a pleasant surprise to bite into a muffin that has pineapple hiding in it. These are no exception. The carrot, walnut and raisin play off the pineapple wonderfully and make these sweet little gems great with coffee, tea or as a snack. Enjoy!

Provided by chris elizondo

Categories     Other Desserts

Time 40m

Number Of Ingredients 17

3 c all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp allspice
2 large eggs, room temperature
3/4 c granulated sugar
1/4 c brown sugar
1 c milk, room temperature
1/2 c canola oil
1 tsp vanilla extract
1/2 c chopped walnuts
10 oz crushed pineapple
1/2 c juice from crushed pineapple
1/2 c shredded carrot
1/4 c raisins
coarse sugar for sprinkling

Steps:

  • 1. While preheating over to 425 degrees, spray a regular muffin tin or a jumbo muffin tin/popover tin- well with cooking spray. (These work best in a larger, higher tin because we are going to bake them to rise tall, but they will work in a smaller muffin tin as well ..the choice is yours)
  • 2. In a large bowl, gently mix together flour, baking powder, salt, allspice and cinnamon. Mix until all dry ingredients are combined.
  • 3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, pineapple juice and vanilla extract.
  • 4. Fold wet ingredients into dry ingredients and mix by hand, avoiding over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the walnuts, raisins, carrot and then very gently fold in the pineapple.
  • 5. Pour batter into prepared muffin tins, filling all the way to just under the top edge of the muffin tin. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. The burst of high heat to a completely filled muffin tin is the trick to getting that gourmet bakeshop looking top - nice and high :) Allow to cool for 10 minutes

GOOD MORNING BRAN MUFFINS BY SPLENDA®



Good Morning Bran Muffins by Splenda® image

Make and share this Good Morning Bran Muffins by Splenda® recipe from Food.com.

Provided by Olha7397

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1 1/4 cups whole all-bran cereal (300 mL)
1 1/4 cups skim milk (300 mL)
1 egg
1/3 cup margarine, melted (75 mL)
1 cup shredded carrot (250 mL)
1 cup apple, shredded unpeeled (1 medium)
1/2 cup raisins (125 mL)
1 1/2 cups all-purpose flour (375 mL)
1/2 cup granulated sugar, SPLENDA (125 mL)
1 tablespoon baking powder (15 mL)
2 teaspoons ground cinnamon (10 mL)
1/2 teaspoon salt (2 mL)

Steps:

  • Combine cereal and milk; let stand 5 minutes. Stir in egg and margarine; add carrots, apple and raisins. Combine remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon batter into 12 large, greased or paper baking cup-lined muffin tins.
  • Bake at 400ºF (200ºC) for 20 to 25 minutes or until golden brown. Cool in pan 5 minutes and then turn out onto rack to cool. 12 muffins.
  • Canadian Living Test Kitchen.

Nutrition Facts : Calories 195.8, Fat 6.1, SaturatedFat 1.1, Cholesterol 18.1, Sodium 290.3, Carbohydrate 34.1, Fiber 3.2, Sugar 14.5, Protein 4.3

GOOD MORNING BLUEBERRY FLAX MUFFINS



GOOD MORNING BLUEBERRY FLAX MUFFINS image

Categories     Bread     Breakfast     Bake     Low/No Sugar

Yield 8-9

Number Of Ingredients 10

1/3 cup Whole Wheat flour
1/4 cup white flour
1/2 cup splenda
1/4 cup ground flaxseed
1 tsp. cinnamin
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup fresh blueberries
1/2 cup plain yogurt/or vanilla
2 tbsp. oil

Steps:

  • Preheat Oven to 375 degres. Mix Dry ingrediants together well in a large bowl. Combine well ingrediants together. Make a small hole in center of dry ingrediants and pour wet ingrediants into hole. Mix slowly and fold the dry ingrediants into the wet, without over mixing. Batter should be clumpy, not goopy. It will not rise if you over mix. Bake in oven for 20 minutes. Check often until they are brown on top.

GOOD MORNING MUFFINS



Good Morning Muffins image

Make and share this Good Morning Muffins recipe from Food.com.

Provided by Chef Glaucia

Categories     Quick Breads

Time 50m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 16

1 1/2 cups white whole wheat flour
1 cup brown sugar
3/4 cup flax seed meal
3/4 cup oat bran
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups carrots, shredded
2 apples, shredded
1/2 cup raisins
1 cup walnuts, chopped
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350º F.
  • Grease muffins pans or line with papper cups.
  • Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
  • Combine milk, beaten eggs and vanilla in another bowl. Stir in carrots, apples, raisins and walnuts.
  • Pour liquid mixture into dry ingredients.
  • Stir until ingredients are moistened. Do not overmix.
  • FIll muffins cups 3/4 full.
  • Bake at 350ºF for 15 to 20 minutes.

"GOOD MORNING! "MUFFINS



I first tasted these muffins at a brunch and the hostess was kind enough to give me the recipe.I asked her about the name she had given them, and she said if any food could ever say "Good Morning!" these muffins were it.

Provided by Carrie Ann

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 15

2 1/4 cups flour
1 1/4 cups sugar
3 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 ounce) can crushed pineapple, very well drained
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup flaked coconut

Steps:

  • Mix the first 5 ingredients together in a large bowl.
  • In another bowl, combine the eggs, apple sauce, oil and vanilla.
  • In another bowl mix carrots, apple, pineapple, raisins, walnuts and coconut.
  • Add egg mixture to dry ingredients and mix until partially incorporated, using as few strokes as possible.
  • Add fruit mixture to egg-flour mixture and mix, using as few strokes as possible, until batter is just moistened and fruit is incorporated.
  • Don't over mix if you want light, fluffy muffins.
  • Fill greased muffin cups two-thirds full.
  • Bake at 350 for 20-24 minutes or until toothpick inserted in middle comes out clean.

GOOD MORNING BRAN MUFFINS, DIABETIC



Good Morning Bran Muffins, Diabetic image

To save some time just use the food processor to grate the carrot and apple together at one time. Originally from the Splenda site but I have made it more diabetic friendly so I can eat one without feeling guilty.

Provided by Annacia * @Annacia

Categories     Muffins

Number Of Ingredients 12

1 1/4 cup(s) (300 ml) whole natural bran
1 1/4 cup(s) (300 ml) skim milk
1 - egg or 1/4 cup egg beaters
1/3 cup(s) (75 ml)heart healthy margarine, melted
1 cup(s) (250 ml) shredded carrots
1 cup(s) (250 ml) shredded unpeeled apple (1 medium)
1/4 cup(s) (60 ml) raisins (optional)
1 1/2 cup(s) (375 ml) whole wheat flour
1/2 cup(s) (125 ml) splenda granulated
1 tablespoon(s) (15 ml) baking powder
2 teaspoon(s) (10 ml) ground cinnamon
1/2 teaspoon(s) (2 ml) salt.

Steps:

  • Combine cereal and milk, let stand 5 minutes. Stir in egg and margarine; add carrots, apple and raisins (if using).
  • In a large bowl, combine the remaining ingredients. Stir cereal mixture into dry ingredients, stirring just until moistened.
  • Spoon batter into 12 large, greased or paper baking cup-lined muffin tins.
  • Bake at 400°F (200°C) for 20 to 25 minutes or until golden brown. Cool in pan 5 minutes and then turn out onto rack to cool.

GOOD MORNING MUFFINS



Good Morning Muffins image

Its no fun waking up in the morning to the same old eggs and bacon. This adds a twist and a lot of yummy to the morning. My family loves when I make these.

Provided by Jami Lynn

Categories     Other Breakfast

Time 35m

Number Of Ingredients 6

2 1/4 c bisquick mix
2/3 c milk
3 eggs (beaten)
1 c diced ham
1 c diced bacon
1 c shredded cheese

Steps:

  • 1. Start by spraying 2 muffin pans with cooking spray and pre-heat over to 450.
  • 2. Make Bisquick drop biscuits according to Bisquick box.
  • 3. Drop about one tablespoon of biscuit mix in the bottom of each muffin holder.
  • 4. Combine beaten egg, diced ham, diced bacon, 1/2 of the cheese in a bowl.
  • 5. Pour egg mixture over each biscuit in muffin tins. Top each one with a little bit of the leftover cheese.
  • 6. Bake approximately 10 - 13 minutes of until cheese on top is starting to brown.

GOOD MORNING MUFFINS, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.6/5)



Good Morning Muffins, adapted from The Pioneer Woman Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 17

Topping Ingredients:
Muffin Batter
1 cup whole wheat pastry flour
3 cups unbleached flour
1/2 cups sugar
2 tablespoons baking powder
1 stick unsalted butter
2 cups orange marmalade
1 cup fresh squeezed orange juice
1 teaspoon vanilla
2 whole eggs, beaten
3/4 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon (plus 1 teaspoon) melted butter
1/4 teaspoons salt
Wheat germ, optional

Steps:

  • Preheat oven to 375°F. With a food processor, process the flour, sugar and baking powder, to "aerate" the dry ingredients. Or, you can sift together flour, sugar, and baking powder. Place in a mixing bowl. Cut the butter into small pieces, and pulse it into the dry ingredients-- until crumbly. This takes about a dozen short pulses. Or, you can use a pastry cutter to mix in butter (or butter/shortening if desired). Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes. In a small bowl, mix topping ingredients. Spray the muffin pan with non-stick baking spray. Fill muffin pans with batter. An ice cream scoop makes this easy to do. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle wheat germ over the top for extra crunch. Bake for 18-20 minutes until done. Using a paring knife, loosen each muffin. Carefully move each move at an angle for a few minutes-- this ensures that you won't have soggy muffin bottoms! Next, remove the muffins from the pan and cool on wire rack. Eat warm or at room temperature.

PAT'S GOOD MORNING MUFFINS



Pat's Good Morning Muffins image

These are a great breakfast or anytime muffin that I got from MW magazine. I often quadruple the recipe because my kids, hubby and I love them. It's a great way to use up ripe banana that I freeze whole or mash and freeze until I have enough to make these delicious muffins.

Provided by I_love2nurse in Can

Categories     Breads

Time 40m

Yield 9-12 Muffins

Number Of Ingredients 12

1/4 cup granulated sugar
1/4 cup vegetable oil
1 cup mashed banana
1 egg
1 teaspoon vanilla extract
1/2 cup all-bran cereal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Steps:

  • Preheat oven to 375°F.
  • Mix together sugar, oil, bananas, egg, vanilla and All-Bran and let stand for 5 minutes.
  • In a separate bowl, stir together remaining ingredients except for the chocolate chips, then add to the bran mixture. Stir together just until mixed.
  • Fold in chocolate chips.
  • Spoon the batter into greased muffin tins, filling to about 3/4 full.
  • Bake 20-25 minutes.

Nutrition Facts : Calories 208.3, Fat 9.8, SaturatedFat 2.7, Cholesterol 23.5, Sodium 327, Carbohydrate 30, Fiber 3.2, Sugar 14.4, Protein 3.4

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