A muffin that calls itself a Morning Glory has, in my humble opinion, a bit to live up to. Though these muffins aren’t new to the baking scene and vary on just what gets incorporated — from a laundry list of seeds, nuts, dried fruits, etc. to just a pop of freshly grated carrot and a few spices — it wasn’t until I tasted one while visiting Seattle’s Ballard Coffee Works that I thought now that’s a glorious muffin! It was generous in size, yet extremely moist, just subtly sweet, delicately dotted with nuts and raisins, and capped with a top that had just a bit of a crisp bite. Perfection.
Though I never learned where this particular shop orders their baked goods, I did set out to create my own version. Too often these muffins tend to become far too dense, either due to overworking the batter, baking at too low a temp, or adding an over abundance of various grains, nuts, and such (good for you but sometimes compromising to a pleasing crumb). Or, they run too sweet for morning fare.
Getting that perfect balance of subtle sweetness, delicious flavor and delicate crumb is what I believe you are after if you are going to call yourself a Morning Glory.
In this delicious rendition, it all starts with a large Stemilt apple, lending that just right combo…natural sweetness and good moisture…that helps deliver the crumb you are after in these muffins. Coupled with freshly grated carrot, a good bit of sunflower seed oil, and fresh orange juice, these Morning Glory muffins deliver on all levels…perfect, subtle sweet flavor; delightful, delicate crumb; nicely balanced pops of crunch; and a cap that is dressed to give you just a bit more bite without compromising texture.
They are glorious… in the morning or otherwise.
Categorized in: Recipes