Golden Morning Glory Muffins
The lovely color of gold brightens the world around us. Countless pieces of jewelry are made with the precious metal. Hair is colored in its various hues. Walls are painted with it to give a comforting glow to a room. A setting sun is nature’s brilliant display of the color. It also appears in food and many times with baked goods. It was my inspiration for making Golden Morning Glory Muffins.
These muffins are a twist to the usual. Typical morning glory muffins are made with carrots and raisins. I used parsnips which I prefer over carrots. Golden raisins were an easy swap. However, the best part comes from golden brown butter. Oh yes! What a way to take these up a notch. I started using it instead of oil to give an extra flavor boost. I was hooked once I did it for the Apple Swirl Bundt Cake.
I made the muffins selfishly for myself. It’s my birthday and I wanted to start the day with a special treat. I used to go out and get one however I can’t find them close by my home. The coffee shops that carried them have long since closed. Making them at home meant now all I have to do is warm up one and then drizzle it with golden honey. The hearty, nutty muffin is filling and goes wonderfully with coffee or tea.
What is your favorite birthday breakfast? Do you go out or make something for yourself at home? Perhaps these golden morning glory muffins will be your new favorite. They certainly are one of mine.
Golden Morning Glory Muffins
- 1 cup (2 sticks) unsalted butter
- 1/2 cup golden raisins
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated parsnips
- 1 large tart apple, grated
- 1/2 cup sweentened shredded coconut
- 1/2 cup chopped walnuts
- 1/3 cup sunflower seeds
- 3 large eggs
- 2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan.
In a small skillet (stainless steel recommended), melt butter over medium heat. Continue to cook until it turns light amber in color. Watch carefully and do not burn. Pour browned butter through a fine mesh sieve into a measuring cup until you have 2/3 cup. Save and use any extra brown butter for another purpose. Cool brown butter to room temperature.
Pour enough hot water to cover the raisins in a small bowl and allow to soak while preparing batter.
Whisk together flour, sugar, baking soda, cinnamon, ginger, and salt in a large bowl.
Add the parsnips, apple, coconut, walnuts, and sunflower seeds. Stir to combine.
Whisk together the eggs, brown butter, and vanilla in a separate bowl.
Add the liquid ingredients to the large bowl and stir until evenly combined and moistened.
Drain the raisins and stir them in the batter.
Divide batter evenly among muffin cups.
Bake for 20 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.
Cool muffins in the pan on a rack for 5 minutes. Turn out the muffins and cool completely on a rack.
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Recipe adapted from one in the The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook. (Affiliate link to Amazon where you can purchase the book).
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