Morning Glory Muffins with Vanilla Cream Cheese Filling

These Morning Glory Muffins are filled with nutritious ingredients like apples, carrots, whole wheat, and dried blueberries. They are a delicious and nutritious way to start your morning. 

Morning glory muffins are a throw back muffin, kind of like bran muffins, from the "crunchy granola" era of the the 1970s. 

There are lots of versions of morning glory muffins. Most of the recipes included carrots, apples, some whole wheat, and dried fruit. This version includes a fun twist, a filling of vanilla cream cheese piped into the middle of the batter before baking. 

Plus, for the dried fruit, I baked in dried blueberries, which are my favorite dried fruit. Feel free to substitute raisins, cranberries, or any chopped dried fruit. 

Ingredients in these Morning Glory Muffins:

A mixture of whole wheat flour and all purpose flour.

Baking soda, salt, and pumpkin pie spice. If you don't have pumpkin pie spice in your pantry, you can substitute apple pie spice, or mix your own. All you need is 3 parts cinnamon, 2 parts ground nutmeg, 2 parts ground ginger, 1 part ground cloves, and 1 part ground allspice. You can mix up a batch and keep it in your cupboard. 

Light brown sugar, oil, granulated sugar, milk, eggs, and vanilla bean paste (or vanilla extract). 

Grated apples and carrots. While I hand grated them, it can be a bit tedious. Next time, I think I'll use the shredding function on my food processor. 

Dried blueberries.

Toasted chopped pecans.

Cream cheese, sugar, milk, and vanilla for the filling. 

How to make cream cheese filled morning glory muffins:

First whip the cream cheese with some sugar and a small amount of milk and set it aside. 

Next, mix together the sugars, oil, eggs, vanilla, milk, grated carrots, and grated apples in one bowl, and the flours, salt, baking soda, and pumpkin pie spice. 

Pour the wet ingredients into the dry ingredients and gently combine. Next, fold in the blueberries and pecans. Divide the batter among the cavities of a muffin tin. 

Finally, place the cream cheese mixture into a piping bag and pipe it into the center of the batter, and bake. 

These muffins are delicious warm from the oven. You can also serve them at room temperature. Once they've cooled, store them in an airtight container in the refrigerator. Warm them for 15 to 20 seconds in the microwave before serving. 

More Breakfast-Worthy Muffins:

Pumpkin Raisin Bran Muffins

Butternut Squash and Apple Muffins

Blueberry Banana Oat Muffins

Carrot and Ginger Muffins

Oatmeal Muffins

Churro Muffins

Welcome to another Muffin Monday, hosted by Food Lust People Love. One the last Monday of the month, we get together and bake muffins... no theme.. just delcious muffins. We've actually been baking muffins for almost eight years! 

It's finally my turn to get creative with morning glory muffins. 

• Blackberry Mini Muffins from Food Lust People Love
• Breakfast Oatmeal Muffins from Jolene's Recipe Journal
• Choco Peanut Butter Oat-Millet Muffins from Magical Ingredients
• Morning Glory Muffins with Vanilla Cream Cheese from Karen's Kitchen Stories
• Protein Packed Muffins from A Day in the Life on the Farm
• Sourdough Red Velvet Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Morning Glory Muffins with Vanilla Cream Cheese Filling

Yield: 12 muffins

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

These Morning Glory Muffins are filled with nutritious ingredients like apples, carrots, whole wheat, and dried blueberries. They are a delicious and nutritious way to start your morning.

Ingredients

For the Filling

• 170 grams (6 ounces) cream cheese, room temperature
• 2 tablespoons granulated sugar
• 16 grams (2 tablespoons) all purpose flour
• 1 1/2 tablespoons milk
• 1/2 teaspoon vanilla bean paste or vanilla extract

For the Muffins

• 110 grams (1/2 cup firmly packed) light brown sugar
• 1/2 cup canola oil
• 50 grams (1/4 cup) granulated sugar
• 1/4 cup room temperture whole milk
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1/2 teaspoon vanilla bean paste or vanilla extract
• 135 grams (1 1/4 cups) grated carrots (about 3 medium)
• 83 grams (1/2 cup) peeled and grated apple. I used an Envy apple.
• 125 grams (1 cup) unbleached all purpose flour
• 87 grams (2/3 cup) whole wheat flour
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 43 grams (1/3 cup) dried blueberries
• 57 grams (1/2 cup) finely chopped pecans, toasted

Instructions

To Make the Cream Cheese Filling

1. With an electric mixer, beat the cream cheese until fluffy and creamy, about a minutes.
2. Beat in the flour, milk, and vanilla. Set aside.

To Make the Muffins

1. Heat the oven to 375 degrees and line a 12-cavity muffin pan with paper liners.
2. In a medium bowl, whisk together the light brown sugar, canola oil, and granulated sugar.
3. Whisk in the milk, eggs, egg yolk, and vanilla.
4. Stir in the carrot and apple.
5. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
6. Pour the sugar and egg mixture into the flour mixture and fold until everything is just combined.
7. Fold in the dried blueberries and pecans.
8. Divide the batter among the muffin cups.
9. Place the cream cheese mixture into a pastry bag with a 1/2 inch pastry tip. Place the tip about half-way into the batter in the muffin cups and squeeze until the cream cheese pushes the batter up to about 1/4 inch from the top of the muffin cup.
10. Pipe a little bit of extra cream cheese over the middle of each muffin cavity (about 1/2 teaspoon) and then swirl slightly with a toothpick. You will have a little bit of leftover cream cheese mixture.
11. Bake the muffins for 14 to 15 minutes.
12. Remove from the oven and let cool in the pan for 5 minutes before turning them out onto a wire rack to continue to cool.

Nutrition Facts

Calories

259.50

Fat (grams)

16.78

Sat. Fat (grams)

3.91

Carbs (grams)

23.55

Fiber (grams)

2.18

Net carbs

21.37

Sugar (grams)

9.28

Protein (grams)

4.90

Sodium (milligrams)

311.29

Cholesterol (grams)

65.86

https://www.karenskitchenstories.com/2022/01/morning-glory-muffins-with-vanilla.html

Karen's Kitchen Stories

muffins, morning glory

Breakfast

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Adapted from Bake From Scratch, May/June 2021. If you love baking or learning about baking, this magazine is amazing. Plus, this magazine does not shy away from the topic of bread.