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Golden Morning Glory Muffins

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

A recipe for Golden Morning Glory Muffins made with parsnips, golden raisins, walnuts, sunflower seeds, and coconut. These hearty muffins are great for breakfast.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Renee

Ingredients

  • 1 cup unsalted butter 2 sticks
  • 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

Instructions

  1. Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan.
  2. 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.
  3. Pour enough hot water to cover the raisins in a small bowl and allow to soak while preparing batter.
  4. Whisk together flour, sugar, baking soda, cinnamon, ginger, and salt in a large bowl.
  5. Add the parsnips, apple, coconut, walnuts, and sunflower seeds. Stir to combine.
  6. Whisk together the eggs, brown butter, and vanilla in a separate bowl.
  7. Add the liquid ingredients to the large bowl and stir until evenly combined and moistened.
  8. Drain the raisins and stir them in the batter.
  9. Divide batter evenly among muffin cups.
  10. Bake for 20 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.
  11. Cool muffins in the pan on a rack for 5 minutes. Turn out the muffins and cool completely on a rack.

Recipe Notes

A recipe for Golden Morning Glory Muffins made with parsnips, golden raisins, walnuts, sunflower seeds, and coconut. These hearty muffins are great for breakfast.

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).

Recipe Rating




Brianne @ Cupcakes & Kale Chips

Friday 21st of March 2014

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

Renee

Monday 24th of March 2014

Oh yes, it certainly does.

Ai Lin from Nomsies Kitchen

Friday 21st of March 2014

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! :)

Renee

Monday 24th of March 2014

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

Stacy

Tuesday 18th of March 2014

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.

Renee

Monday 24th of March 2014

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

Anita at Hungry Couple

Thursday 14th of November 2013

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

Renee

Thursday 14th of November 2013

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

The Ninja Baker

Wednesday 13th of November 2013

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!

Renee

Thursday 14th of November 2013

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