Glorious Morning Muffins

The original Morning Glory Muffin recipe is said to hail from an eponymous cafe in Nantucket in the late 1970s and calls for “healthfood” era-appropriate ingredients: canned pineapple and shredded carrots and apple. This updated antioxidant-leaning version swaps in cranberries and pumpkin (and a bit of mood-boosting dark chocolate!) for a tasty variation with fresh New England inspiration.

Ingredients

Directions

1. Preheat oven to 350º.
2. Line two standard 12-cup muffin pan with paper liners.
3. Combine flours, 2 t cinnamon,  baking powder, baking soda, and ½ tsp. kosher salt in a medium bowl.
4. Whisk in 2 large eggs, cream cheese, and sugar until smooth. Whisk in oil and vanilla extract, then add the pumpkin, chocolate, coconut, cranberries and pecans.
5. Fold dry ingredients into wet ingredients until just combined and no flour streaks remain. Divide batter evenly among muffin cups
6. Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25–30 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely.

Makes 24 muffins. They go fast. Consider doubling if you have a crowd so people can stuff their pockets with them on the way out. Have wax paper on hand, they’re deliciously greasy.