Has the first flush of cool weather got you itching to do some fall baking? Let these morning glory muffins stuffed with a slew of seasonal ingredients be your first foray back into autumnal flavors.
Bring on the Texture
The texture of these muffins comes from the mixture of shredded sweet potato and apple, plump raisins, coconut flakes, and chopped walnuts that are stirred into the whole-wheat batter. The sweet potatoes and apples make for an exceptionally moist final product, so you can trust these to hold up well for a few days after baking. All the crunchy additions make for an interesting contrast.
Soak for Soft, Plump Raisins
The one thing you won’t find in these muffins are dry, tough, chewy raisins. There’s no place for that kind of raisin anywhere in life, let alone first thing in the morning. Before mixing up the muffin batter, they get soaked in warm apple cider or juice — your choice — to ensure soft, tender, extra-plump raisins.
Morning Glory Sweet Potato Muffins
1/2 cup raisins
1/3 cup apple cider or apple juice
1 medium sweet potato, peeled, about 6 ounces
1 medium tart apple, peeled
2 cups whole-wheat flour
3/4 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fine salt
3 large eggs, beaten
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup unsweetened, shredded coconut
1/4 cup rolled oats, for topping (optional)
Arrange a rack in the middle of the oven and heat to 375°F. Grease or line a 12-well muffin tin with paper liners.
Place the raisins and juice in a small microwave-safe bowl. Microwave on high power for 30 seconds. Remove from the microwave and set aside.
Grate the sweet potato and apple using the largest holes on a box grater. Transfer to a bowl and set aside.
Whisk the flour, sugar, baking soda, cinnamon, ginger, and salt together in a large bowl. Add the eggs, oil, vanilla, and raisins and juice, and stir until just combined. Fold in the sweet potato, apple, walnuts, and coconut.
Spoon the batter into the muffin pan, filling each just about to the top of the pan. Sprinkle the oats over the batter, if using.
Bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Let cool in the pan until cool enough to handle, 4 to 5 minutes. Remove the muffins to a cooling rack and cool completely.
- Storage: Store covered at room temperature for up to 5 days, or in a resealable bag in the freezer for up to 3 months.