Some recipes feel like a small act of care. These Morning Glory muffins are exactly that. Gently spiced, generously textured, and naturally sweet, they sit in that rare sweet spot between comfort and nourishment. Made with carrots, courgette, walnuts, and a whisper of citrus, they feel familiar yet thoughtful, like something you might find cooling on the counter of a much-loved kitchen.

This is baking that supports the heart in more ways than one. Not just through fibre-rich ingredients and good fats, but through the ritual itself. Slowing down, stirring with intention, and offering something homemade to the people you love. Whether enjoyed with a cup of tea on a quiet morning or shared as a Valentine’s gesture rooted in care rather than indulgence, these muffins remind us that love often shows up in simple, nourishing ways.

Morning Glory Muffins (makes 12 generous muffins)

Prep time: 15 minutes | Bake time: 22-25 minutes | Total: Around 40 minutes

Dry ingredients

        • 200 g plain flour

        • 1½ teaspoons baking powder

        • 1 teaspoon bicarbonate of soda

        • 1½ teaspoons ground cinnamon

        • ¼ teaspoon ground nutmeg

        • ¼ teaspoon fine sea salt

Wet ingredients

        • 2 large eggs, at room temperature

        • 120 ml light olive oil or rapeseed oil

        • 100 g light brown sugar

        • 80 ml maple syrup or honey

        • 1 teaspoon vanilla extract

Add-ins

        • 150 g finely grated carrot

        • 120 g grated courgette, lightly squeezed

        • 80 g raisins or sultanas

        • 70 g walnuts, roughly chopped

        • Zest of 1 orange

Directions

1. Heat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.

2. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt.

3. In a separate bowl, whisk the eggs, oil, brown sugar, maple syrup, and vanilla until smooth and glossy.

4. Add the grated carrot, courgette, raisins, walnuts, and orange zest to the wet mixture. Stir gently to combine.

5. Fold the wet ingredients into the dry ingredients just until combined. Do not overmix, the batter should look slightly rustic.

6. Divide the mixture evenly between the muffin cases, filling each almost to the top.

7. Bake for 22 to 25 minutes, until risen, fragrant, and a skewer inserted into the centre comes out clean.

8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Hints & Tips

Make ahead:
These muffins keep beautifully. Bake once and enjoy throughout the week.

Storage:
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 7 days. Warm gently before serving if you like.

Freezing:
Freeze individually wrapped muffins for up to 3 months. Defrost overnight or warm gently in the oven.

Substitutions:

        • Swap walnuts for pecans or almonds.

        • Use wholemeal flour for extra fibre, or a 50:50 mix with white flour.

        • Replace raisins with chopped dried apricots or dates.