Bakery-Style Morning Glory Muffins

Makes 12 standard muffins or 6 jumbo

These Morning Glory muffins are modeled after the kind you find in a great bakery: tall, domed, deeply spiced, and packed with flavor. A blend of all-purpose and whole wheat flour adds structure and a subtle nuttiness without weighing it down, while applesauce keeps the muffins moist for days. Starting the bake at a higher temperature before lowering it encourages a quick rise and those signature domed tops—don’t skip that step. For best results, bring your ingredients to room temperature and stir the batter gently; a few lumps are fine. Finished with a shower of coarse sugar, these muffins feel equally at home on a weekday breakfast table or wrapped up for a bakery-style treat on the go.

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon Diamond Crystal kosher salt (or ¾ teaspoon fine sea salt)

3/4 cup packed brown sugar

3 large eggs, room temperature

2/3 cup melted coconut oil or vegetable oil

2 teaspoons vanilla extract

1/2 cup unsweetened applesauce

1 cup finely grated carrots (about 2 medium carrots, peeled)

1 cup finely grated apple (about 1, peeled)

1/2 cup shredded unsweetened coconut

3/4 cup chopped pecans or small pecan pieces

2 tablespoons coarse sugar, such as turbinado or demerara

Preheat oven to 425°F. Line a 12-cup standard muffin tin (or 6-cup jumbo muffin tin) with paper liners or grease generously.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Add the coconut and pecans and toss to evenly distribute.
In a separate bowl, whisk together the eggs, oil, vanilla, brown sugar, and applesauce until smooth. Stir in the grated carrots and apple.
Add the dry ingredients to the wet ingredients and stir gently just until mostly combined. Some lumps are fine—do not overmix. The batter should be thick.
Divide the batter evenly among the muffin cups, filling them all the way to the top. Mound slightly if you have extra batter. Sprinkle generously with coarse sugar.
Place the pan in the oven and immediately reduce the temperature to 375°F.
Bake at 375˚F until the tops are domed and golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 20 minutes for standard muffins, or 25-28 minutes for jumbo.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.