Morning Glory Muffin

Morning Glory Muffin

In This Recipe

Organic Cane Sugar

Ingredients

Dry

  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ tsp kosher salt


Wet

  • ½ cup neutral oil (canola or avocado)
  • ¾ cup Sugar In The Raw®, plus 2 tbsp for topping
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

Mix-Ins

  • 1½ cups finely grated carrots
  • ½ cup grated apple (peeled or unpeeled)
  • ½ cup crushed pineapple, well drained
  • ½ cup chopped walnuts or pecans
  • ⅓ cup sweetened shredded coconut (optional)
  • ¼ cup raisins (optional)

Preparation

  1. Step 1

    Prep:

    • Preheat oven to 375°F. Line a muffin tin with paper liners or grease well.
  2. Step 2

    Mix dry ingredients:

    • In a large bowl, whisk together flour, baking soda, spices, and salt.
  3. Step 3

    Mix wet ingredients:

    • In a separate bowl, whisk oil and Sugar In The Raw® until combined.
      Add eggs and vanilla; whisk until smooth.
  4. Step 4

    Combine:

    • Add wet ingredients to dry and gently fold until just combined.
  5. Step 5

    Fold in mix-ins:

    • Stir in carrots, apple, pineapple, nuts, coconut, and raisins (if using).
  6. Step 6

    Fill & finish:

    • Divide batter evenly among muffin cups (about ¾ full).
      Sprinkle tops with Sugar In The Raw® for a lightly crunchy crust.
  7. Step 7

    Bake:

    • Bake 18–22 minutes, until domed and a toothpick inserted comes out clean.
  8. Step 8

    Cool:

    • Cool in pan 5 minutes, then transfer to a wire rack.

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Organic Cane Sugar Packets

In This Recipe

Organic Cane Sugar