These Cardamom-Pear Morning Glory Muffins represent a modern twist on the classic morning glory muffin, first created at Morning Glory Café in Nantucket during the 1970s. I’ve enhanced the traditional recipe by incorporating fresh pears and aromatic cardamom, creating a sophisticated breakfast muffin that’s both nourishing and deeply satisfying. The combination of whole grains, fresh fruits, and warming spices makes these muffins perfect for cool autumn mornings or year-round breakfast enjoyment.
Why You’ll Love These Muffins
These muffins stand out with their perfect balance of natural sweetness from pears and carrots, complemented by the exotic warmth of cardamom. They’re incredibly moist, thanks to the fresh fruit, while maintaining a tender crumb structure that makes them irresistible.
Prep Time and Yields
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 muffins
Ingredients
Dry Ingredients
- 1½ cups (180g) whole wheat pastry flour
- 1 cup (90g) rolled oats
- 1 teaspoon (2g) ground cardamom
- 1 teaspoon (2.6g) ground cinnamon
- 1 teaspoon (4g) baking powder
- ½ teaspoon (2.5g) baking soda
- ¼ teaspoon (1.5g) fine sea salt
Wet Ingredients
- ⅓ cup (80ml) pure maple syrup
- 2 large eggs, room temperature
- ¼ cup (60ml) unrefined coconut oil, melted
Fruits and Add-ins
- 2 medium ripe pears (about 2 cups/200g when grated)
- 2 medium carrots (about 1 cup/100g when grated)
- ½ cup (50g) walnuts, chopped
- Additional chopped walnuts for topping (optional)
Detailed Instructions
- Prep Your Workspace
- Position your oven rack in the middle
- Preheat the oven to 350°F (175°C)
- Line a 12-cup muffin tin with paper liners or grease well
- Prepare the Fresh Ingredients
- Wash and peel the pears
- Grate them using the large holes of a box grater
- Peel and grate the carrots
- Pat the grated pear gently with paper towels to remove excess moisture
- Mix Dry Ingredients
- In a large bowl, whisk together:
- Whole wheat pastry flour
- Rolled oats
- Cardamom
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Combine Wet Ingredients
- In a separate medium bowl, whisk:
- Eggs until light and fluffy
- Add maple syrup
- Stream in melted coconut oil while whisking
- Create the Batter
- Make a well in the center of dry ingredients
- Pour in the wet mixture
- Fold gently until just combined
- Add grated pears, carrots, and chopped walnuts
- Fold until evenly distributed (don’t overmix)
- Fill and Bake
- Divide batter evenly among muffin cups
- Fill each about ¾ full
- Sprinkle additional chopped walnuts on top if desired
- Bake for 22-25 minutes
- Test with a toothpick – it should come out clean
- Cool in pan for 5 minutes
- Transfer to wire rack to cool completely
Storage Tips
- Store in an airtight container at room temperature for up to 3 days
- Freeze for up to 3 months
- Reheat frozen muffins in microwave for 30 seconds or in oven at 350°F for 5-7 minutes
Nutritional Information
Per muffin:
- Calories: 195
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 31mg
- Sodium: 165mg
- Total Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugar: 12g
- Protein: 4g
Recipe Notes and Tips
- Use very ripe pears for maximum natural sweetness
- Don’t overmix the batter to ensure tender muffins
- These muffins freeze beautifully – make a double batch
- Substitute apple for pear if desired
- For extra protein, add 2 tablespoons of hemp seeds to the batter
These wholesome morning glory muffins make an excellent grab-and-go breakfast or afternoon snack. They’re packed with nutritious ingredients while maintaining a delightfully tender texture and sophisticated flavor profile that will keep you coming back for more.
