When I get a hankering for something I’ve not eaten in awhile, I’ve just gotta have it. It can be so specific that I can taste it in my mouth. Sound familiar? In this case it was all about those sugary, spicy, fresh-from-the-oven muffins made in the bakery at one of those warehouse superstores that popped into my head. I just couldn’t shake the temptation.
160 miles is just too dang far to drive to give in to a craving. Scaled-down versions of those giant muffins can be just as tasty and satisfying made from scratch at home. They definitely rise to the occasion.
I’m often asked where the inspiration swells for all of the recipe ideas I come up with. The short answer is, I don’t know. In all seriousness, I have been a habitual recipe builder and collector for years and years. Baskets and drawers are filled with handwritten notes from who knows how far back. So many of the things I come up with spring from those archives. Other times, as with these Maple-Iced Morning Glory Muffins, the idea just comes from an out-of-the-blue memory.
Or maybe because I sometimes feel deprived from being able to just hop in the car to go get what I’m pining for.
Does this look like deprivation?
I wanted a muffin with all the healthy goodies in it, like carrots, cinnamon, coconut oil, nuts, and raisins. I also wanted just a titch of mapley sweetness on top. Okay, maybe a tad bit more than a titch. Remember, it’s all from flashbacks of those giant muffin tops spread with oodles of icing. I can smell them. I can taste them. Ugh.
Deep in a file I pulled out a very old recipe my Dad had written down, no doubt from a magazine. He spent hours happily writing recipes that looked good to him, then make side notes in the margins for changes he thought would be good. This one kept resurfacing to the top of the pile. It was time to give it my own spin.
These muffins turned out sooooo good. Perfectly moist. No butter needed on these puppies. Sorry, I have puppy brain these days.
Coconut oil serves as a healthy alternative to other oils and butter. A bit of sour cream was added to keep them from being too dry and crumbly. I think that really helped with the tenderness of the crumb, without them getting soggy.
The icing was a simple mixture of confectioner’s (powdered) sugar, milk, and maple extract. Honestly, when I bit in to these satisfying jewels, the maple sugary yumminess surpassed my expectations.
I must have been making sounds that attracted the interest of my kitchen sidekick, Chamois. She quietly hopped on a stool to check out what she might be missing out on.
“Hey! Can I have a taste?”
She’s even been known to beg off of company at the dinner table. Chamois has a midas touch with the expression of her paws and face. Love that little kitty.
Now that I’ve satisfied my insatiable craving for these muffins, is your mouth watering? Enough to give them a try? I hope so. They make a great grab-and-go fill-the-hole treat in the morning, or enjoyed leisurely with a cup of joe.
Here’s the recipe that yields a dozen that will bring glory to your morning. Enjoy!
- ¼ cup coconut oil
- ¼ cup brown sugar
- ¼ cup granulated white sugar
- 1 cup sour cream
- 2 large eggs
- 1 cup shredded carrots
- ½ cup flaked coconut
- ½ cup raisins
- 1-1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans or walnuts (optional)
- For the icing:
- ¾ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon maple extract
- Preheat oven to 375 degrees.
- Grease or place paper liners in a muffin tin or tins for 12 muffins. Set aside.
- In a large mixing bowl, cream together the coconut oil and sugars until there are no lumps.
- Stir in sour cream and eggs until thoroughly combined.
- Fold in carrots, coconut and raisins.
- In a small mixing bowl, whisk together the flour, baking soda, and cinnamon.
- Stir flour mixture into wet mixture just until moistened. Do not over stir.
- Add nuts if desired.
- Using an ice cream scoop or large spoon, fill each muffin cup ¾ full with batter.
- Bake in oven for 20-25 minutes or until toothpick comes out clean.
- Cool for 5 minutes in pan, then transfer to a wire rack.
- In small bowl, whisk together the icing ingredients.
- Drizzle over cooled muffins.
- Garnish with flaked coconut, if desired.