Golden Morning Glory Muffins

by Renee on November 12, 2013

Golden Morning Glory Muffins | Magnolia Days

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.

Golden Morning Glory Muffins | Magnolia Days

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.

Golden Morning Glory Muffins | Magnolia Days

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

45 minutes

Makes 12 muffins

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.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://magnoliadays.com/2013/golden-morning-glory-muffins/

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).

Subscribe to Magnolia Days by Email

{ 22 comments… read them below or add one }

Paula @ Vintage Kitchen Notes November 12, 2013 at 5:50 am

That touch of honey in the end is just perfect for these! I love how you replaced the carrots and used sunflower seeds. These are so my type of muffin! Lovely way of starting the day. Happy, happy, happy day!

Reply

Renee November 14, 2013 at 2:04 pm

Thanks Paula. I think parsnips are really underused. I enjoy them much more than carrots.

Reply

Jennie @themessybakerblog November 12, 2013 at 11:06 am

I could totally use some more glory in my mornings. Love these muffins, Renee!

Reply

Renee November 14, 2013 at 2:05 pm

They will add some glory to your morning. At least they did for me.

Reply

Carly @ Carly in the Kitchen November 12, 2013 at 2:44 pm

You know, muffins don’t usually tempt me – but these are tempting me!! I think your kind of muffin is my kind of muffin too. Never thought to use parsnips in muffins! And I recently discovered the delight of using browned butter, too! I can’t wait to try these.

Reply

Renee November 14, 2013 at 2:06 pm

Thanks Carly! Parsnips and brown butter is a heavenly match.

Reply

Tom @ Waegook Tom November 12, 2013 at 5:08 pm

You know, I’ve never tried making muffins before, and I might just give it a try – these sound amazing, and I’ve never heard of parsnips being used in making muffins before! Yum :)

Reply

Renee November 14, 2013 at 2:07 pm

I believe a lot of people don’t think of parsnips much at all. I don’t see them in recipes much and it is a shame. I really do enjoy them.

Reply

sowmya November 12, 2013 at 5:32 pm

This looks fantastic! Definitely on my must make list.

Reply

Renee November 14, 2013 at 2:07 pm

Thank you!

Reply

Mallory @ Because I Like Chocolate November 12, 2013 at 5:37 pm

I adore muffins like this. That is so unique to add parsnips!

Reply

Renee November 14, 2013 at 2:08 pm

Parsnips instead of carrots is an easy substitute and one I do frequently.

Reply

The Ninja Baker November 13, 2013 at 4:02 am

Happy Birthday, Renee! Perfect sunny joy-filled muffin to start your special day right! Fascinated by the swapping of parsnips for carrots…My favorite birthday breakfast might be cake!

Reply

Renee November 14, 2013 at 2:09 pm

Thanks Kim and cake for breakfast is always fun. Muffins too.

Reply

Anita at Hungry Couple November 14, 2013 at 10:02 am

A true cook bakes her own birthday treats. :) Beautiful colors and photos, by the way!

Reply

Renee November 14, 2013 at 2:11 pm

Thanks Anita and I really appreciate the compliment on my photos.

Reply

Stacy March 18, 2014 at 7:20 am

Don’t know how I missed this when you first posted it. I almost chose a parsnip recipe for my Bundt this week because I had never heard of it being used in a sweet recipe, and now: these beautiful muffins! Coincidence, I don’t think so. I definitely need to try these.

Reply

Renee March 24, 2014 at 2:08 pm

I really do like parsnips over carrots. I think they do splendidly in baked goods so give it a try soon.

Reply

Ai Lin from Nomsies Kitchen March 21, 2014 at 11:23 am

Hi Renee! I absolutely love parsnips and really like how you use them in this recipe. I am sure I will love these muffins. I also really like your blog and the whippets you have on your header. I dog sit my neighbour’s whippet most days of the week and she is so adorable. Glad I found your blog! :)

Reply

Renee March 24, 2014 at 1:50 pm

I’m so glad you found my blog too! Whippets are such wonderful dogs. Having three means there is rarely a dull moment here.

Reply

Brianne @ Cupcakes & Kale Chips March 21, 2014 at 9:58 pm

Mmmmm, browned butter! I bet that makes these muffins extra luscious!

Reply

Renee March 24, 2014 at 1:46 pm

Oh yes, it certainly does.

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: