These Wholesome Cinnamon Breakfast Muffins are packed with nutritious ingredients and comforting spices, making them the perfect way to start your day. Bursting with shredded carrots, apples, walnuts, and a hint of cinnamon, these muffins are a delightful treat that you can feel good about eating.
Why you will love this recipe:
- Healthy and Wholesome: Made with wholewheat flour, fruits, and nuts, these muffins offer a good dose of fiber, vitamins, and healthy fats.
- Deliciously Spiced: The combination of cinnamon and ginger creates a warm and inviting flavor that will tantalize your taste buds.
- Moist and Tender: The addition of shredded apple and orange juice keeps these muffins incredibly moist and tender.
- Easy to Make: With simple instructions and readily available ingredients, these muffins are a breeze to whip up.
- Perfect for Meal Prep: These muffins are ideal for meal prepping, as they stay fresh for several days and can be easily frozen for longer storage.
Ingredients:
Add-ins:
- 3/4 cup walnuts, chopped
- 2 cups shredded carrot (2-3 carrots)
- 1 1/4 cups shredded Granny Smith apple, with juices (1 apple)
- 1/2 cup desiccated coconut
- 3/4 cup raisins
Dry Ingredients:
- 2 cups wholemeal flour
- 1 3/4 tsp baking soda
- 2 tsp cinnamon powder
- 1 tsp ground ginger
- 1/2 tsp salt
Wet Ingredients:
- 3/4 cup brown sugar, packed
- 3 large eggs, room temperature
- 2/3 cup olive oil
- 1/4 cup orange juice
Preparation:
Step 1: Prepare the Add-ins:
Begin by preheating your oven to 190°C (375°F). Spread the walnuts on a baking sheet and toast them in the oven for about 8 minutes. This toasting process enhances their nutty flavor. Once toasted, let them cool slightly and then roughly chop them into smaller pieces. While the walnuts are toasting, prepare the remaining add-ins. Shred the carrots using a box grater – there’s no need to peel them. Shred the Granny Smith apple, keeping the skin on for added nutrients and flavor. Make sure to collect any juices that are released during shredding, as they will add extra moisture to the muffins.
Step 2: Combine Dry Ingredients:
In a large mixing bowl, whisk together all the dry ingredients. This includes the wholemeal flour, baking soda, cinnamon powder, ground ginger, and salt. Whisking ensures that these ingredients are evenly distributed, which is crucial for the muffins to rise properly and have a consistent flavor. The wholemeal flour provides a hearty texture and added fiber, while the baking soda acts as a leavening agent, helping the muffins to become light and fluffy. The cinnamon and ginger infuse the muffins with a warm and aromatic spice blend, and the salt balances the sweetness.
Step 3: Mix Wet Ingredients:
In a separate bowl, whisk together the wet ingredients. This includes the packed brown sugar, eggs, olive oil, and orange juice. Make sure the eggs are at room temperature, as this helps them to emulsify more easily with the other ingredients, resulting in a smoother batter. The brown sugar adds a rich, molasses-like sweetness, while the olive oil contributes to the muffins’ moistness. The orange juice not only adds a subtle citrusy flavor but also provides extra moisture, ensuring that the muffins are tender and delicious.
Step 4: Combine Wet and Dry Ingredients:
Pour the wet ingredients and all the prepared add-ins (toasted walnuts, shredded carrots, shredded apple, desiccated coconut, and raisins) into the bowl with the dry ingredients. Using a wooden spoon or spatula, gently mix everything together until just combined. It’s important not to overmix the batter, as this can develop the gluten in the flour, resulting in tough muffins. Mix only until you can no longer see any streaks of flour. A few lumps in the batter are perfectly fine.
Step 5: Bake the Muffins:
Prepare a 12-hole standard muffin tin by either spraying it with cooking oil or lining it with muffin cases. Evenly divide the muffin batter among the muffin cups, filling them almost to the top. The muffins will rise and dome nicely during baking. Bake in the preheated oven for approximately 25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops of the muffins should be golden brown.
Step 6: Cool and Serve:
Once the muffins are baked, remove them from the oven and let them cool in the muffin tin for about 5 minutes. This allows them to set slightly before transferring them to a wire rack to cool completely. This prevents them from becoming soggy. Once cooled, the muffins are ready to serve.
COOKING Rating:
Easy
Serving Suggestions:
- Enjoy warm with a smear of butter or cream cheese.
- Serve alongside a cup of coffee or tea for a comforting breakfast or brunch.
- Pack in lunchboxes for a healthy and delicious snack.
- Crumble over yogurt or oatmeal for added flavor and texture.
Tips:
- For best results, use room temperature eggs.
- Don’t overmix the batter, as this will result in tough muffins.
- Adjust the baking time depending on your oven.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
- Feel free to substitute the walnuts with other nuts, such as pecans or almonds.
- Add a sprinkle of turbinado sugar on top of the muffins before baking for a sparkly, crunchy topping.
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Nutritional Information: (per muffin, approximate) Calories: 250 Protein: 5g Sodium: 200mg
Conclusion:
These Wholesome Cinnamon Breakfast Muffins are a delightful and nutritious treat that the whole family will love. With their moist texture, warm spices, and wholesome ingredients, they are the perfect way to start your day or enjoy as a guilt-free snack. So, gather your ingredients and bake a batch of these delicious muffins today!
Q&A about this recipe:
Q1: Can I substitute the wholemeal flour with all-purpose flour?
A: Yes, you can substitute the wholemeal flour with all-purpose flour. However, keep in mind that the muffins will have a slightly different texture and flavor. Wholemeal flour adds a nuttier, heartier flavor and a slightly denser texture. If you use all-purpose flour, the muffins will be lighter and more tender.
Q2: Can I use a different type of apple?
A: While Granny Smith apples are recommended for their tartness and ability to hold their shape during baking, you can use other types of apples as well. Honeycrisp, Fuji, or Braeburn apples would also work well. Just be sure to shred them and include any juices that are released.
Q3: Can I make these muffins vegan?
A: Yes, you can adapt this recipe to make vegan muffins. Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). You can also use a plant-based milk alternative, such as almond milk or soy milk, in place of the orange juice.
Q4: How do I prevent the muffins from sticking to the muffin tin?
A: To prevent the muffins from sticking, be sure to either spray the muffin tin generously with cooking oil or line it with muffin cases. If you are using paper liners, make sure they are good quality to avoid the muffins sticking to the liners.
Q5: Can I freeze these muffins?
A: Yes, these muffins freeze very well. Allow the muffins to cool completely before wrapping them individually in plastic wrap or placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To thaw, simply remove them from the freezer and let them thaw at room temperature or warm them slightly in the microwave.
