If you are on the hunt for a cozy, flavorful morning treat, this Wholesome Cinnamon Breakfast Muffins Recipe is your new best friend. Packed with shredded carrot and apple for natural sweetness and moisture, these muffins combine the warm embrace of cinnamon and ginger with the satisfying crunch of walnuts and the chewy burst of raisins. They are delightfully wholesome, easy to whip up, and perfect for fueling your day with goodness and joy. Once you try them, you’ll understand why this recipe earns a special place in my heart and kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to achieving those tender, flavorful muffins that burst with texture and warmth. Each item plays an essential role—from the spice mix that infuses comforting scents to the natural sweetness and fiber from fruits and nuts.
- Walnuts (3/4 cup): Provide a lovely crunch and healthy fats, enhancing texture and nutrition.
- Shredded carrot (2 cups): Adds moisture and natural sweetness without overpowering the muffin.
- Shredded Granny Smith apple (1 1/4 cups): Gives a tart balance, moisture, and fiber; keep the skin on for extra nutrients.
- Desiccated coconut (1/2 cup): Offers subtle tropical flavor and chewy texture.
- Raisins (3/4 cup): Sweet bursts of flavor that complement spices and fruits.
- Wholemeal flour (2 cups): Creates a hearty base that is both nourishing and slightly nutty in flavor.
- Baking soda (1 3/4 tsp): Helps the muffins rise perfectly, giving them a tender crumb.
- Cinnamon powder (2 tsp): The star spice that fills the muffins with warmth and depth.
- Ground ginger (1 tsp): Adds a subtle spicy kick enhancing the overall flavor complexity.
- Cooking salt (1/2 tsp): Balances sweetness and brings out the flavors.
- Brown sugar (3/4 cup): Gives natural caramel undertones and moist texture.
- Large eggs (3): Bind the ingredients while lending richness and structure.
- Olive oil (2/3 cup): Keeps muffins moist and tender with a mild, pleasant flavor.
- Orange juice (1/4 cup): Adds brightness and a hint of fruity acidity, balancing the sweetness.
How to Make Wholesome Cinnamon Breakfast Muffins Recipe
Step 1: Prep the Fruit and Nuts
Begin by coarsely chopping the walnuts so they add texture to every bite. Next, shred the carrots and Granny Smith apple using a box grater—no need to peel the apple as the skin adds nutrients and color. Toss these ingredients together with the raisins and desiccated coconut in a large bowl. This blend of fruits and nuts will give your muffins their wholesome character.
Step 2: Mix Dry Ingredients
In a separate bowl, sift or whisk together the wholemeal flour, baking soda, cinnamon, ground ginger, and salt. This ensures your spices and leavening agent are evenly distributed, guaranteeing that each muffin rises perfectly and carries that beautiful spicy aroma.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs until smooth and slightly frothy. Stir in the brown sugar, then add the olive oil and orange juice. Mixing the wet ingredients well before combining with the dry helps to integrate all the flavors seamlessly.
Step 4: Bring It All Together
Add the wet mixture into the dry ingredient bowl and give it a gentle fold to combine without overmixing. Then fold in the fruit and nut mixture carefully, ensuring every morsel is enveloped in the cinnamon-spiced batter. The batter will be thick and fragrant, filled with visible flecks of carrot and apple.
Step 5: Bake the Muffins
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease them. Divide the batter evenly between the muffin cups. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. As these bake, your kitchen will fill with the irresistible, heartwarming scent of cinnamon and spices.
How to Serve Wholesome Cinnamon Breakfast Muffins Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of honey can elevate your muffins to a lovely sweet touch just before serving. For a bit of indulgence, a slather of softened butter or cream cheese complements these muffins beautifully, balancing the wholesome flavors with creamy richness.
Side Dishes
Wholesome Cinnamon Breakfast Muffins make a delightful partner to a fresh fruit salad or a warm bowl of yogurt with granola. If you prefer a savory contrast, crispy bacon or scrambled eggs add a hearty element, creating a balanced and satisfying breakfast spread.
Creative Ways to Present
Turn your muffins into a charming brunch centerpiece by placing them in a rustic woven basket lined with a colorful napkin. For a cozy twist, serve alongside steaming mugs of chai or spiced coffee to mirror the cinnamon notes in the muffins and create a visually inviting tableau.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Wholesome Cinnamon Breakfast Muffins in an airtight container at room temperature for up to three days. They retain their moist texture and delicious flavor, making them perfect for busy mornings when time is tight.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap, then place them all in a freezer-safe bag or container. They can be frozen for up to two months. Freezing locks in freshness and allows you to enjoy homemade muffins anytime.
Reheating
To reheat, unwrap the muffin and warm it in the microwave for about 20 to 30 seconds or pop it in a 175°C (350°F) oven for 5 to 7 minutes. This restores the muffin’s soft texture and revives the warm aromas, making it taste just like freshly baked.
FAQs
Can I substitute the walnuts with other nuts?
Absolutely! Pecans, almonds, or even hazelnuts work wonderfully and provide different flavors and textures to keep each batch exciting.
Is it necessary to use wholemeal flour?
While wholemeal flour adds a hearty flavor and boosts nutrition, you can use all-purpose flour for a lighter texture. Either way, these muffins will still be delicious.
Can I make these muffins vegan?
With some swaps like flax eggs in place of eggs, and a plant-based milk instead of orange juice if desired, you can adapt the recipe to be vegan-friendly while keeping the same delightful flavor.
How long do these muffins last when stored properly?
Stored in an airtight container at room temperature, they’ll stay moist and tasty for about three days. For longer storage, freezing is your best option.
Can I add other spices for variation?
Definitely! Nutmeg, cardamom, or allspice can be great additions that play well with cinnamon and ginger to create unique flavor profiles.
Final Thoughts
Once you try this Wholesome Cinnamon Breakfast Muffins Recipe, you’ll understand why it’s one of those recipes that feel like a warm hug first thing in the morning. Easy to make, bursting with natural sweetness, and charged with comforting spices, these muffins bring joy and nourishment to your breakfast table. So go ahead, bake a batch and share the wholesome goodness with the people you love. I promise they’ll thank you for it!
Print
Wholesome Cinnamon Breakfast Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
These wholesome cinnamon breakfast muffins are a nutritious and flavorful start to your day. Packed with shredded carrot, Granny Smith apple, nuts, and warming spices like cinnamon and ginger, they offer a perfect balance of sweetness and texture. Made with wholemeal flour and natural ingredients, these muffins are great for a healthy breakfast or snack option.
Ingredients
Dry Ingredients
- 3/4 cup walnuts (or other nuts)
- 2 cups wholemeal flour (or plain/all-purpose flour)
- 1 3/4 tsp baking soda (bi-carbonate soda)
- 2 tsp cinnamon powder
- 1 tsp ground ginger (optional)
- 1/2 tsp cooking salt / kosher salt
- 3/4 cup brown sugar (tightly packed)
- 1/2 cup desiccated coconut (finely shredded, unsweetened)
- 3/4 cup raisins (or sultanas, apricots, or other dried fruit)
Fresh Ingredients
- 2 cups (lightly packed) shredded carrot (about 2–3 carrots, unpeeled)
- 1 1/4 cups (lightly packed) shredded Granny Smith apple (including juices, skin on, about 1 apple)
Wet Ingredients
- 3 large eggs (at room temperature, ~50g/2 oz each)
- 2/3 cup olive oil (not extra virgin), or canola oil or liquid coconut oil
- 1/4 cup orange juice (or any fruit juice/milk)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F) and grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the wholemeal flour, baking soda, cinnamon powder, ground ginger, salt, desiccated coconut, raisins, and chopped walnuts. Stir these together so they are evenly distributed.
- Prepare Shredded Fruits and Vegetables: Using a box grater, shred the carrots (unpeeled) and Granny Smith apple (with skin on) directly into a bowl, including the juice from the apple to add moisture to the batter.
- Combine Wet Ingredients: In another bowl, whisk the eggs lightly. Then add the olive oil and orange juice, mixing until well blended.
- Combine All Ingredients: Add the shredded carrot and apple to the dry ingredients and mix gently. Pour the wet mixture over the dry and fold together carefully until just combined. Do not overmix to keep the muffins light and fluffy.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling them about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute walnuts with any preferred nuts like pecans or almonds.
- Baking soda helps the muffins rise and creates a tender crumb.
- Ground ginger is optional but adds a nice warmth and depth of flavor.
- Use mild olive oil, canola oil, or liquid coconut oil for a neutral taste.
- Orange juice can be swapped with any fruit juice or milk depending on preference.
- Wholemeal flour gives a nuttier flavor and more fiber, but all-purpose flour can be used for lighter muffins.
