Morning Glory Muffins

Southern Living FEBRUARY 2006

  • Yield: Makes about 1 1/2 dozen
  • Prep time: 20 Minutes
  • Bake: 23 Minutes
  • Cool: 6 Minutes


  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 (15.2-ounce) package cinnamon streusel muffin mix
  • 1/2 teaspoon ground cinnamon
  • 1 (8-ounce) can crushed pineapple in juice
  • 3/4 cup grated peeled Granny Smith apple (about 1 small apple)
  • 3/4 cup shredded carrots
  • 3/4 cup chopped toasted pecans
  • 1/2 cup raisins
  • Vegetable cooking spray
  • 1 cup powdered sugar (optional)
  • 1/2 teaspoon grated lemon rind (optional)
  • 1 to 2 tablespoons fresh lemon juice (optional)


Whisk together first 3 ingredients until blended.

Remove and reserve streusel packet from muffin mix package. Stir together contents of muffin mix packet and cinnamon in a large bowl. Make a well in center of mixture. Add egg mixture, pineapple, and next 4 ingredients, stirring just until moistened.

Place baking cups in muffin pans. Spray with cooking spray. Spoon batter into cups, filling two-thirds full. Sprinkle evenly with reserved streusel packet.

Bake at 425° for 18 to 23 minutes or until golden. Cool in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks.

Stir together powdered sugar, lemon rind, and lemon juice until smooth, and drizzle over tops of muffins, if desired.

Note: For testing purposes only, we used Betty Crocker Cinnabon Cinnamon Streusel Premium Muffin Mix.


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Morning Glory Muffins Recipe