The Best Sourdough Morning Glory Muffins with Discard

According to www.epicurious.com, morning glory muffins were first introduced in 1978 in a Nantucket café. The creator of these muffins, chef Pam McKinstry, owned the café which was called Morning Glory Café, hence the name, “morning glory muffin.” Chef Pam’s recipe is what inspired my sourdough morning glory muffins recipe.

One of the things that I love about morning glory muffins, is that you can use a variety of different ingredients to create a muffin that tastes best to you. For example, I know that some people like to use raisins in their morning glory muffins. However, I am someone who prefers craisins instead. Additionally, I like to add zucchini to my muffins, but I’m sure that there are people who would prefer to leave zucchini out of their morning glory muffins.

Also, you can make these muffins very nutrient dense by adding things like the zucchini and carrots. Therefore, these muffins are great for breakfast and/or a healthy snack as well. They are also a good way to get picky eaters to eat more of their fruits and vegetables too! For instance, you can’t even taste the zucchini and can barely taste the carrots, so even my picky toddler loves to eat these muffins.

Additionally, Pam McKinstry’s original recipe had pineapple, chopped walnuts or pecans, raisins, coconut, and carrots. Of course she had other basic ingredients in the recipe too, such as flour and sugar, but as far as produce goes, her recipe was pretty simple. You certainly can use nuts and pineapple if you would like to. You could either use the nuts and pineapple instead of something else or add them in with the rest of the ingredients.

In addition, these muffins require sourdough discard. So now you’ll have another use for your discard instead of just throwing it out!

What Do Morning Glory Muffins Taste Like?

If you are someone who’s never had a morning glory muffin, I would say that my recipe has a similar taste to an orange muffin. In addition, my recipe calls for craisins, which adds another depth of flavor to the muffin. Also, you may be able to pick up on a hint of cinnamon as well. Therefore, the orange juice, craisin, and cinnamon flavors are the most dominant flavors in my recipe.

However, keep in mind that you can substitute different ingredients to alter the overall taste of the muffins based on your preference.

What Can I Use for Substitutions in My Sourdough Morning Glory Muffins?

Instead of craisins, you can use raisins or golden raisins. Also, instead of zucchini, you could just use more apple or carrot. You could even use pineapple, like I discussed above. The sugar can be replaced with a different sweetener of choice, like honey. In addition, you could use avocado oil instead of coconut oil.

Also, feel free to add in some chopped nuts such as walnuts or pecans if you would prefer.

How Long Will The Muffins Stay Good?

If the muffins are left at room temperature in a container or Ziplock bag, they should last at least a couple days if properly sealed. On the other hand, if the muffins are in the refrigerator, they can last about a week.

How Can I Keep My Sourdough Morning Glory Muffins Moist?

In this recipe, you’ll find that I have two different ingredients that will ensure that your muffins stay moist for at least a few days after they are baked. They are sour cream and orange juice. I use pulp-free orange juice but you could certainly use orange juice with pulp if you’d like to.

Some Ideas for When to Make Sourdough Morning Glory Muffins

Additionally, these muffins are great for breakfast or brunch. Also, since they keep pretty well, they would do good at an outdoor gathering such as: a family reunion or a picnic.

Equipment Needed to Make Sourdough Morning Glory Muffins

Mixing Bowls

Measuring Cups and Spoons

Mixing Spoon(s)

Whisk

Muffin Tin

Cooling Rack

Cupcake Liners

Cutting Board

Knife

Cheese Grater

Rubber Spatula(optional)

Ingredients for Sourdough Morning Glory Muffins

1/2 Cup of Grated Carrots

1 Cup of Coconut Flakes

1 Medium Grated Apple

1/2 Cup of Grated Zucchini

1 Cup of Craisins

1/2 Cup of Brown Sugar

1/2 Cup of Cane Sugar

2 1/2 Teaspoons of Cinnamon

1/4 Teaspoon of Nutmeg

1/2 Teaspoon of Ground Ginger

1 1/2 Teaspoon of Baking Powder

1/2 Teaspoon of Salt

2 Cups of All-Purpose Flour

1/2 Cup of Sourdough Discard

1 Teaspoon of Vanilla Extract

1/2 Cup of Coconut oil

1 Egg (Room Temperature)

1/3 Cup of Sour Cream (Room Temperature)

1/2 Cup of Orange Juice

How To Make Sourdough Morning Glory Muffins

Start by preheating the oven to 375 degrees Fahrenheit. Next, grate the carrot, apple, and zucchini. Then, add the craisins and coconut flakes to the mixture and set aside.*

*Note that this mixture may be a bit moist and that’s okay. You don’t need to dry it or drain it.

Now, mix together the brown sugar, cane sugar, cinnamon, nutmeg, ginger, baking powder, salt, and all-purpose flour in a bowl and set aside.

And then, add the sourdough discard, vanilla extract, coconut oil, egg, sour cream, and orange juice together to a bowl and gently whisk it all together, but don’t overdue it!*

*Note that the coconut oil will sort of separate from the mixture and that’s alright.

Next, slowly add the dry ingredient mixture, the brown sugar, cane sugar, cinnamon, etc. to the sourdough discard mixture. Mix everything together until a more solid dough texture is formed. And now, add the grated mixture to the bowl and mix again until everything is thoroughly mixed together.

And then, line the muffin tin with the cupcake liners and fill each of them about 3/4ths of the way full of the sourdough morning glory batter.

Finally, place the muffins into the oven for about 20 minutes or until the muffins have risen, and you are able to stick a butter knife in the middle of the muffins and it comes out clean. Let the muffins cool off on a cooling rack and then enjoy!

This recipe makes about 18 muffins.

The Best Sourdough Morning Glory Muffins with Discard

Lydia

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 18 people

Equipment

• Mixing Bowls
• Measuring cups and spoons
• Mixing Spoon(s)
• Whisk
• Muffin Tin
• Cooling Rack
• Cupcake Liners
• Cutting board
• Knife
• Cheese Grater
• Rubber Spatula(optional)

Ingredients

  

• 1/2 Cup of Grated Carrots
• 1 Cup of Coconut Flakes
• 1 Medium Grated Apple
• 1/2 Cup of Grated Zucchini
• 1 Cup of Craisins
• 1/2 Cup of Brown Sugar
• 1/2 Cup of Cane Sugar
• 2 1/2 Teaspoons of Cinnamon
• 1/4 Teaspoon of Nutmeg
• 1/2 Teaspoon of Ground Ginger
• 1 1/2 Teaspoon of Baking Powder
• 1/2 Teaspoon of Salt
• 2 Cups of All-Purpose Flour
• 1/2 Cup of Sourdough Discard
• 1 Teaspoon of Vanilla Extract
• 1/2 Cup of Coconut oil
• 1 Egg Room Temperature
• 1/3 Cup of Sour Cream Room Temperature
• 1/2 Cup of Orange Juice

Instructions

 

• Start by preheating the oven to 375 degrees Fahrenheit. Next, grate the carrot, apple, and zucchini. Then, add the craisins and coconut flakes to the mixture and set aside.*
• *Note that this mixture may be a bit moist and that’s okay. You don’t need to dry it or drain it.
• Now, mix together the brown sugar, cane sugar, cinnamon, nutmeg, ginger, baking powder, salt, and all-purpose flour in a bowl and set aside.
• And then, add the sourdough discard, vanilla extract, coconut oil, egg, sour cream, and orange juice together to a bowl and gently whisk it all together, but don’t overdue it!*
• *Note that the coconut oil will sort of separate from the mixture and that’s alright.
• Next, slowly add the dry ingredient mixture, the brown sugar, cane sugar, cinnamon, etc. to the sourdough discard mixture. Mix everything together until a more solid dough texture is formed. And now, add the grated mixture to the bowl and mix again until everything is thoroughly mixed together.
• And then, line the muffin tin with the cupcake liners and fill each of them about 3/4ths of the way full of the sourdough morning glory batter.
• Finally, place the muffins into the oven for about 20 minutes or until the muffins have risen, and you are able to stick a butter knife in the middle of the muffins and it comes out clean. Let the muffins cool off on a cooling rack and then enjoy!

Comment below and let me know how they turned out!

Also check out my, sourdough apple cider donuts recipe.