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Sunny Morning Muffins Recipe

Sunny Morning Muffins

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (238)

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Average Rating:

Total Reviews: 238

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  • on April 23, 2013

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    THE BEST AND EASIEST MUFFINS I'VE MADE YET...WHEN MY GIRLFRIENDS COME OVER FOR COFFEE, I MAKE THESE AND WE JUST EAT AND BLAB!! LOVE YOU SUNNY...YOU'RE THE REAL DEAL.

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  • on April 21, 2013

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    These muffins are amazing. The only modification in which I made was that rather than using 1.5 cups of all purpose flour, I substituted a half cup of whole wheat flour into the mix.

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  • on April 17, 2013

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    Great recipe. I added 1 Tablespoon of wheatgerm and used Splenda Blend for the sugar. I used dried blueberries instead of fresh so the muffin wouldn't be too wet. The blueberries do plump up and soften up in the baking. I added a pinch of cardamon powder along with a tiny pinch of nutmeg also. Yummy. My little grandson loved them with a side dish of yogurt.

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  • on March 27, 2013

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    these muffins were some of the best i have ever had....they are a nobrainer. Sunny has never disapointed me with any of her recipes. All of the ingredients work well together. Go Sunny!!!!

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  • on March 15, 2013

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    These muffins were just in time for the season of strawberries and bananas. They were super moist, and I am going to the store to get some more bananas to make them again! Absolutely my favorite muffin. You have to make them.

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  • on October 16, 2012

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    Made a few changes my first time making these & they were very good!
    -I used 3/4 c of light brown sugar (I did use reg. sugar for the chopped strawberries
    -added more cinnamon (1 tsp. & cut down on the nutmeg (I used 2 pinches
    -did not put blueberries or nuts
    Had very good flavor. I put half in the freezer after they cooled completely. Next time, I may add flax seed or oat bran to the mix only to make them healthier. I like that there is no butter used.

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  • on August 21, 2012

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    Best muffins we ever had! I was doubtful about the mix of blueberries and strawberries, but they were delicious. One of the few recipes that we all enjoy. I omitted the nuts due to allergies.

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  • on August 13, 2012

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    I make these quite often because my finicky 2-year old daughter loves them & I've made some much healthier substitutions. It's a great way to trick kids into eating something healthy!

    I use 1 1/2 c of strawberries & omit blueberries (for my daughter's preference only. Cut these into tiny pieces to help prevent sticking, add 1 tbsp white sugar. Cut remaining sugar to 1/2 c packed brown sugar. This is PLENTY, esp if eliminating blueberries. Use 1 c whole wheat flour & 1/2 c all-purpose. I use a pinch of nutmeg & 1/4 tsp cinnamon. Omit salt. Use 2 large egg WHITES. Substitute 1/4 c applesauce for canola oil. I cut the amount of walnuts down to 1/2 c since I don't love the taste of them.

    I am going to try making a nut-free version with rolled oats instead of walnuts next time so my daughter can take them to pre-school.

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  • on July 18, 2012

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    Moist and delicious! I cut the sugar down to 1/2 cup, and will try 1/3 cup next time. Used 3/4 cup white whole wheat flour with 3/4 cup white flour, only 1/8 tsp nutmeg and 1/8 cup canola oil with 1/8 cup applesauce to decrease the fat.

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  • on July 16, 2012

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    I made these for 'Lemonade Hour' at my church, and they went over very well! I used half whole wheat flour, half regular flour and added just a dollop of sour cream. I made extra so that I could take some into work on Monday and they were gone in a very short time. I told everyone where to find recipe.

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