Best 2 Good Morning Sunshine Muffins Recipes

Rise and shine with the tantalizing aroma of Good Morning Sunshine Muffins, a delightful treat to kickstart your day. These delectable muffins pack a burst of zesty flavors, enveloping your senses in a delectable symphony of citrus and spice. Each bite offers a tantalizing contrast of fluffy muffin texture and vibrant orange zest, complemented by the aromatic warmth of ginger. Whether enjoyed as a sweet breakfast companion or an afternoon pick-me-up, these muffins are guaranteed to brighten your day with their cheerful disposition and irresistibly delicious taste.

Check out the recipes below so you can choose the best recipe for yourself!

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
Sprinkle tops evenly with remaining 2 tablespoons coconut.
Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
Store in an airtight container at room temperature for 2 - 3 days, or freeze.

GOOD MORNING SUNSHINE MUFFINS

Good Morning Sunshine Muffins image

Its always a pleasant surprise to bite into a muffin that has pineapple hiding in it. These are no exception. The carrot, walnut and raisin play off the pineapple wonderfully and make these sweet little gems great with coffee, tea or as a snack. Enjoy!

Provided by chris elizondo

Categories Other Desserts

Time 40m

Number Of Ingredients 17

Ingredients

3 c all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp allspice
2 large eggs, room temperature
3/4 c granulated sugar
1/4 c brown sugar
1 c milk, room temperature
1/2 c canola oil
1 tsp vanilla extract
1/2 c chopped walnuts
10 oz crushed pineapple
1/2 c juice from crushed pineapple
1/2 c shredded carrot
1/4 c raisins
coarse sugar for sprinkling

Steps:

1. While preheating over to 425 degrees, spray a regular muffin tin or a jumbo muffin tin/popover tin- well with cooking spray. (These work best in a larger, higher tin because we are going to bake them to rise tall, but they will work in a smaller muffin tin as well ..the choice is yours)
2. In a large bowl, gently mix together flour, baking powder, salt, allspice and cinnamon. Mix until all dry ingredients are combined.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, pineapple juice and vanilla extract.
4. Fold wet ingredients into dry ingredients and mix by hand, avoiding over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the walnuts, raisins, carrot and then very gently fold in the pineapple.
5. Pour batter into prepared muffin tins, filling all the way to just under the top edge of the muffin tin. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. The burst of high heat to a completely filled muffin tin is the trick to getting that gourmet bakeshop looking top - nice and high :) Allow to cool for 10 minutes

Tips:

For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Be sure to grease the muffin tins well, or the muffins will stick.
Fill the muffin cups only 2/3 full, or the muffins will overflow.
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These Good Morning Sunshine muffins are a delicious and easy-to-make breakfast treat. They're perfect for busy mornings when you need something quick and portable to eat. The muffins are also a great way to use up leftover buttermilk. With their lemony flavor and moist texture, these muffins are sure to become a family favorite.