Cinnamon Breakfast Muffins

If the aroma of warm spices makes your mornings better, these Cinnamon Breakfast Muffins are exactly what you need. Packed with wholesome ingredients like shredded carrots, apples, nuts, and raisins, they strike the perfect balance between hearty and sweet. Each bite delivers cozy cinnamon flavor and a soft, moist texture that feels like a hug in muffin form. Whether you’re rushing out the door or enjoying a slow weekend brunch, these muffins make breakfast both satisfying and stress-free.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Simple steps and one-bowl mixing keep it stress-free.
• Wholesome Ingredients – Filled with carrots, apples, nuts, and raisins for natural sweetness and texture.
• Perfect Anytime – Ideal for busy mornings, brunch spreads, or after-school snacks.
• Flavor Packed – Cinnamon and ginger add warmth that makes these stand out from plain muffins.
• Moist & Tender – The fruit and oil ensure a soft crumb that stays fresh longer.

Unlike basic muffins, these combine fruit, spice, and nuts for a bakery-worthy result with a homemade touch. Comforting and nourishing, they’re sure to please both kids and adults.

Ingredients Needed

Add-ins (for texture & flavor)

• ¾ cup walnuts (or swap with pecans, almonds, or hazelnuts)
• 2 cups lightly packed shredded carrots (about 2–3 medium carrots, skin on, grated with box grater)
• 1¼ cups shredded Granny Smith apple, including juices (1 medium apple, unpeeled)
• ½ cup unsweetened shredded coconut (finely desiccated)
• ¾ cup raisins (or try sultanas, chopped apricots, or cranberries)

Dry Ingredients

• 2 cups whole wheat flour (or substitute with all-purpose flour)
• 1¾ tsp baking soda (bi-carbonate soda)
• 2 tsp ground cinnamon
• 1 tsp ground ginger (optional but recommended for warmth)
• ½ tsp kosher salt (or fine cooking salt)

Wet Ingredients

• ¾ cup brown sugar (tightly packed)
• 3 large eggs, room temperature
• ⅔ cup neutral oil (olive, canola, or melted liquid coconut oil)
• ¼ cup orange juice (or swap with apple juice, pineapple juice, or milk)

How to Make Cinnamon Breakfast Muffins

Step 1: Prep the oven and walnuts

Preheat oven to 190°C / 375°F (170°C fan). Spread walnuts on a baking tray and toast for about 8 minutes, until fragrant. Allow to cool, then roughly chop into small chunks. This step deepens their flavor and adds crunch.

Step 2: Prepare muffin tin

Grease a 12-hole standard muffin pan with oil spray or line with paper cases. Lightly greasing ensures muffins release cleanly after baking.

Step 3: Mix dry ingredients

In a large mixing bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. Whisking evenly distributes the leavening agents, ensuring a consistent rise.

Step 4: Combine wet ingredients

In a separate bowl, whisk eggs, brown sugar, oil, and orange juice until smooth and well combined. This helps dissolve the sugar and blend the liquids evenly.

Step 5: Bring the batter together

Pour the wet mixture into the dry bowl. Add shredded carrots, apple (with juices), toasted walnuts, coconut, and raisins. Using a wooden spoon, stir gently until just combined. Stop mixing once no streaks of flour remain—overmixing can make muffins tough.

Step 6: Fill muffin tin

Divide the batter evenly among muffin cups, filling each nearly to the top. A levered ice cream scoop makes this easier and ensures uniform size. The batter will rise and dome beautifully without overflowing.

Step 7: Bake and cool

Bake for 25 minutes, or until a skewer inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Allow to cool another 5 minutes before serving warm. (Tip: spread with softened salted butter for extra indulgence.)

Serving and Storage Tips

• Serving: Enjoy warm for breakfast, or pair with coffee/tea for a comforting snack. They also shine on brunch tables.
• Storage: Store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week.
• Freezing: Wrap individually and freeze up to 2 months. Reheat in the microwave for 20–30 seconds or in a warm oven.

Helpful Notes

• Toasting nuts enhances their flavor but can be skipped if short on time.
• For a sweeter muffin, use sweet apples like Fuji or Honeycrisp instead of Granny Smith.
• Make it lighter by replacing half the oil with unsweetened applesauce.
• Add a streusel topping for a bakery-style finish.
• Swap raisins with chocolate chips for a kid-friendly twist.

Conclusion

These Cinnamon Breakfast Muffins bring together the best of wholesome ingredients and comforting flavors in one bite. Moist, spiced, and studded with fruit and nuts, they’re perfect for mornings when you want something nourishing yet indulgent. Whether you enjoy them fresh from the oven or pack them ahead for the week, these muffins are guaranteed to brighten your day.

Tried this recipe? Leave a comment and star rating below—I’d love to hear how it turned out! Don’t forget to share your creations on Pinterest or Facebook. What variations did you try? Maybe cranberries, pecans, or even chocolate chips? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use different nuts or skip them?

Yes! Pecans, almonds, or hazelnuts work well. If you’re nut-free, simply omit them—the muffins will still taste delicious.

How do I make this recipe gluten-free?

Swap the wheat flour with a good 1:1 gluten-free flour blend. Check baking time—some GF flours may need a few extra minutes.

Can I replace the orange juice?

Absolutely. Apple juice, pineapple juice, or even milk works fine. Each will slightly change the flavor.

Are these muffins freezer-friendly?

Yes. Wrap them individually and freeze for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen.

Why are my muffins dense or dry?

This usually happens if the batter is overmixed or if they’re overbaked. Stir gently and check doneness at the 22–23 minute mark.