Best Harvest Morning Muffins Recipes

GOLDEN HARVEST MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
• Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

HARVEST MORNING MUFFINS

Steps:

• Preheat the oven to 350°F Line a 12-cup muffin tin or two 6-cup muffin tins with paper liners.
• In a medium bowl, whisk the flour, spice, baking powder, baking soda, and salt. In a large bowl, whisk the pumpkin, brown sugar, eggs, butter, and sour cream. Fold in the flour mixture, walnuts, and cranberries until just combined. Divide among muffin cups.
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan on a wire rack for 5 minutes, then cool on the rack.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

HEALTHY HARVEST BREAKFAST MUFFINS

Steps:

• Preheat oven to 375.
• Line muffin pan with cups, if desired.
• Squirt each cup with non-stick cooking spray.
• Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
• In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
• In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
• Add banana mixture to the flour mixture along with the raisins, if you desire.
• STIR JUST UNTIL MOISTENED. Do not over stir.
• Fill muffin cups 2/3 way full.
• Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
• Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
• Makes 16 small muffins, or 8 giant-sized muffins.

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

LUNCHBOX HARVEST MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease mini-muffin tins.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
• In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
• Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
• Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

MABON HARVEST MORNING MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a 12-muffin tin or line it with paper liners.
• Set aside.
• In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots.
• In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined.
• Spoon the batter into the muffin tins and bake for 25 minutes.

SUNNY MORNING MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
• In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
• In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
• Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
• Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.