Morning Glory Muffins
These easy Morning Glory Muffins start with a cinnamon streusel muffin mix and are loaded with fresh carrots, chopped apple, crushed pineapple, coconut, and walnuts. Finished with a simple powdered sugar glaze, they're soft, moist, and packed with cozy flavor, making them perfect for breakfast, brunch, or an afternoon snack.
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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