These Sunrise Delight Muffins are a delightful twist on the classic morning glory muffins, packed with tropical flavors and wholesome ingredients.
Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly from the pan.
In a large mixing bowl, combine the flour, brown sugar, baking soda, ground cinnamon, and salt.
Whisking the dry ingredients together ensures even distribution of the leavening agents and spices.
In another bowl, mix together the grated carrot, raisins, chopped pecans, crushed pineapple, applesauce, eggs, vanilla extract, and shredded coconut.
Ensure the pineapple is well-drained to prevent excess moisture in the batter.
Add the wet mixture to the dry mixture and stir until just combined. Do not overmix.
Overmixing can lead to dense muffins, so stir gently until no dry spots remain.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin pan halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Allowing the muffins to cool slightly in the pan helps them set and makes them easier to handle.
Serve the muffins warm or at room temperature. Enjoy your Sunrise Delight Muffins!
These muffins pair wonderfully with a cup of tea or coffee for a delightful breakfast or snack.
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