These easy Morning Glory Muffins start with a boxed cinnamon streusel muffin mix, making them a quick shortcut to a homemade-tasting breakfast.
Fresh apple, shredded carrot, crushed pineapple, coconut, and walnuts add the classic flavors and texture of traditional morning glory muffins without the extra measuring and mixing.
They're perfect for busy mornings, weekend brunch, or whenever you want a bakery-style muffin with minimal effort.
I've made these several times, and using a quality muffin mix as the base keeps the recipe simple while letting the fresh fruits and mix-ins do all the work.
The result is consistently moist, flavorful muffins with a crisp streusel topping and an easy glaze that comes together in just minutes.
At a Glance
- Texture: Soft, hearty, and slightly chewy with bits of fruit and coconut
- Ease: Straightforward and easy, no mixer required
- Time: About 35–40 minutes total
- Best for: Breakfast, snacks, or pairing with a cup of coffee
From My Kitchen to Yours
The boxed muffin mix does most of the heavy lifting, but these easy tips will help you get the best texture, an even bake, and beautifully domed muffin tops every time.
Use Parchment Muffin Liners
For the easiest cleanup and the best-looking muffins, I recommend using parchment muffin liners. Unlike standard paper liners, they release cleanly from the muffins, even when they're still slightly warm, so you won't lose any of that tender crumb. They're also sturdy enough to hold their shape, giving your muffins a bakery-style presentation that's perfect for serving or sharing.
Prep the Mix-Ins
Chop the apple into small, even pieces so it bakes evenly and distributes throughout the muffins. Freshly shredded carrot blends into the batter better than larger pieces, giving every bite a little sweetness without overwhelming the texture. Don't use matchstick or pre-shredded carrots. They are too large to bake evenly, and they will stay firm.
Don't Overmix the Batter
Once you combine the wet and dry ingredients, stir just until everything is incorporated. The batter will be thick because it's loaded with chopped apple, shredded carrot, coconut, walnuts, and crushed pineapple. A few small streaks are fine. Overmixing can lead to dense muffins instead of soft, tender ones.
Fill the Muffin Cups for a Bakery-Style Look
Fill each muffin cup about three-quarters full. This gives the muffins room to rise into nicely rounded tops without overflowing. After adding the batter, sprinkle the streusel topping evenly over each muffin and gently press it into the batter to keep it in place while baking.
Watch for the Right Doneness
The muffins are ready when the tops are golden brown, and a toothpick inserted into the center comes out clean. The tops should spring back when you lightly press into them. You’ll also notice a warm, spiced aroma that smells a bit like carrot cake. Let them cool in the pan for about 15 minutes before removing them. This helps them finish setting and makes them easier to lift out without breaking.
Make the Simple Glaze
Whisk the powdered sugar with 1 to 2 teaspoons of water until smooth. If you have milk or cream on hand, either works well in place of the water for a slightly richer glaze. Add the liquid a little at a time until you reach the consistency you like, then drizzle it over the warm muffins.
Cake Version
If you enjoy the classic combination of carrots, apples, pineapple, and warm cinnamon, you'll probably love my Morning Glory Coffee Cake, too. It has the same cozy flavors in a soft coffee cake topped with buttery streusel.
Love a Streusel Topping?
The buttery cinnamon streusel is one of my favorite parts of these muffins. If you're like me and can never resist a crumb topping, be sure to try my Banana Coffee Cake and Blueberry Coffee Cake. Both have the same irresistible streusel topping that adds just the right amount of sweetness and crunch.
Storage & Make Ahead
These muffins store well, which makes them great for busy weeks.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate or freeze individually wrapped muffins.
- Reheat briefly in the microwave or toaster oven to get that fresh-baked texture again. The glaze may get sticky.
Morning Glory Muffins
Ingredients
- 1 13.9-ounce Betty Crocker Cinnamon Streusel Muffin Mix
- ½ cup chopped apple Granny Smith or Honeycrisp
- ½ cup shredded fresh carrot
- ½ cup chopped walnuts
- ½ cup flaked coconut
- ¼ cup vegetable oil
- 2 large eggs
- 1 8-ounce can crushed pineapple in juice, undrained
- ½ cup powdered sugar
- 1 –2 teaspoons water
Instructions
- Preheat oven to 425°F. Spray a muffin pan with baking spray or line with parchment or paper liners.
- In a large bowl, combine the muffin mix, chopped apple, shredded carrot, walnuts, and coconut.1 13.9-ounce Betty Crocker Cinnamon Streusel Muffin Mix, ½ cup chopped apple, ½ cup shredded fresh carrot, ½ cup chopped walnuts, ½ cup flaked coconut
- In a separate bowl, whisk together the vegetable oil, eggs, and undrained crushed pineapple.¼ cup vegetable oil, 2 large eggs, 1 8-ounce can crushed pineapple in juice, undrained
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Divide the muffin batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the streusel topping over the muffins and press lightly so it sticks.
- Bake for 15–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- In a small bowl, whisk together the powdered sugar and water until smooth and drizzleable. Drizzle over the warm muffins before serving.½ cup powdered sugar, 1 –2 teaspoons water
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