Wholesome Cinnamon Muffins with Carrot & Apple Recipe

If you’re after a breakfast treat that’s wholesome, bursting with natural sweetness, and packed with delightful textures, these cinnamon breakfast muffins will instantly become your go-to. A crucial step to unlocking incredible flavor in these muffins is to Toast walnuts 190°C/375°F (170°C fan) 8 minutes, which caramelizes their natural oils and adds a toasty crunch that beautifully complements the shredded carrot, apple, and fragrant spices. These muffins manage to feel both indulgent and nourishing, making mornings something to look forward to.

Ingredients You’ll Need

These ingredients are wonderfully simple yet each one plays an essential role in bringing the muffins to life. From the hearty wholemeal flour lending a wholesome base, to the warming cinnamon and ginger spices teasing your senses, every component is chosen to deliver perfect taste, texture, and color.

• Walnuts 3/4 cup: Toasted to bring out their nutty aroma and add crunch.
• Shredded carrot 2 cups: Adds natural sweetness, moisture, and a lovely orange hue without peeling.
• Shredded Granny Smith apple 1 1/4 cups: Provides juicy tartness and tender texture with the skin left on for color and nutrients.
• Desiccated coconut 1/2 cup: Offers subtle tropical flavor and chewy texture.
• Raisins 3/4 cup: Bursts of sweetness mingling with warm spices.
• Wholemeal flour 2 cups: Keeps these muffins hearty and fiber-rich, but plain/all-purpose flour works too.
• Baking soda 1 3/4 tsp: Gives necessary lift so muffins rise beautifully.
• Cinnamon powder 2 tsp: Warms and comforts with its aromatic spice.
• Ground ginger 1 tsp: Adds a gentle spicy kick (optional but loved).
• Salt 1/2 tsp: Enhances sweetness and balances flavors perfectly.
• Brown sugar 3/4 cup: Provides rich caramel sweetness and moist crumb.
• Eggs 3 large: Bind everything together and add tenderness.
• Olive oil 2/3 cup: Keeps muffins moist and tender; light oils like canola or liquid coconut work well too.
• Orange juice 1/4 cup: Brightens the flavor and adds moistness—substitute with any fruit juice or milk if preferred.

How to Make Cinnamon Muffins with Carrot & Apple

Step 1: Preheat and Toast

Start by preheating your oven to exactly 190°C/375°F (170°C fan). Spread your walnuts evenly over a baking tray. Now the secret to that irresistible depth of flavor is to Toast walnuts 190°C/375°F (170°C fan) 8 minutes. This step unlocks their richness and adds crunch, making a huge difference to the final muffins.

Step 2: Cool and Chop

Once toasted, allow the walnuts to cool on the tray for about 5 minutes—this fixes their toasted flavor and makes them easier to handle. Then roughly chop them into 5mm (0.2 inch) chunky pieces. These walnut bits will add those delightful crunchy bites throughout your muffins.

Step 3: Prepare the Batter

Next, spray a 12-hole standard muffin tin with oil or line it with muffin cases to prevent sticking. In a large bowl, whisk together all your dry ingredients—wholemeal flour, baking soda, cinnamon, ginger, and salt. In another bowl, whisk your wet ingredients—brown sugar, eggs, oil, and orange juice—until they’re nicely combined.

Pour the wet mixture along with the shredded carrot, apple, desiccated coconut, raisins, and the toasted walnut pieces into your dry ingredients bowl. Stir gently with a wooden spoon just until the flour disappears. Be careful not to overmix here to keep the muffins tender and light.

Step 4: Fill and Bake

Divide the batter evenly among the muffin holes, mounding it slightly above the rim because they’ll rise and form a lovely dome. Using a lever ice cream scoop makes this so easy and neat. Now it’s time to bake these beauties at 190°C/375°F (170°C fan) for 25 minutes or until a skewer inserted in the middle comes out clean.

Step 5: Cool Before Enjoying

Allow the muffins to cool in the tin for about 5 minutes before transferring them onto a wire rack to cool for another 5 minutes at least. They’re best enjoyed slightly warm with a generous slather of softened salted butter. You’ll be amazed how the toasted walnuts elevate the flavor and texture here.

How to Serve Cinnamon Muffins with Carrot & Apple

Garnishes

Sprinkle a few extra chopped toasted walnuts on top of the muffins just before serving for added crunch and visual appeal. A light dusting of cinnamon or a drizzle of honey or maple syrup can also amp up the cozy flavors, celebrating those nuts you’ve expertly toasted.

Side Dishes

A dollop of creamy Greek yogurt or a smear of nut butter pairs beautifully, bringing an extra layer of richness. Fresh fruit like berries or sliced bananas adds color and freshness to the breakfast table alongside your nutty, spiced muffins.

Creative Ways to Present

Why not turn these muffins into mini dessert parfaits? Crumble one into a glass, layer with yogurt and fruit, and top with extra toasted walnuts. You can also slice them in half, lightly toast, and serve with cream cheese and a drizzle of jam—deliciously unexpected!

Make Ahead and Storage

Storing Leftovers

Leftover muffins keep well at room temperature in an airtight container for 2–3 days. Make sure to let them cool completely before storing to avoid sogginess. The toasted walnuts will maintain their pleasant crunch for a day or two, adding texture to every bite.

Freezing

These muffins freeze beautifully, making them perfect to prepare in advance. Wrap individually in plastic wrap or place in a sealed freezer bag, then freeze for up to three months. When you want to enjoy, just thaw at room temperature or microwave gently.

Reheating

To revive the toasted walnut crunch and fresh-baked warmth, pop a frozen or refrigerated muffin into a preheated oven at 180°C (350°F) for about 5–7 minutes. Microwaving works too but can soften the texture—oven reheating keeps the muffins lovely and crisp on the edges.

FAQs

Why is it important to Toast walnuts 190°C/375°F (170°C fan) 8 minutes?

Toasting walnuts at this temperature and time brings out their natural oils and nuttiness, delivering a richer flavor and crunch that raw walnuts simply cannot match. It also removes any raw, bitter notes, elevating your muffins.

Can I substitute walnuts with other nuts for this recipe?

Absolutely! Pecans, almonds, or hazelnuts work wonderfully too. Whichever nut you choose, make sure to Toast walnuts 190°C/375°F (170°C fan) 8 minutes—or the equivalent—to achieve that perfect toasted aroma and crunch.

What happens if I skip toasting the walnuts?

Skipping this step means the muffins will miss out on the full, toasty flavor depth and the delightful crunch that toasted walnuts provide. Raw walnuts have a more muted taste and can sometimes taste bitter when baked.

Can I make these muffins gluten-free?

Yes! Swap the wholemeal flour for a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum or another binder to keep the muffins from crumbling. Don’t forget to keep toasting walnuts as usual for best flavor.

How do I prevent my muffins from becoming tough?

The key is gentle mixing of the batter—stir the wet and dry ingredients together just until no flour patches remain. Overmixing develops gluten that results in tougher muffins. Also, be sure to Toast walnuts 190°C/375°F (170°C fan) 8 minutes to add crunch without needing extra mixing.

Final Thoughts

There’s something so comforting about waking up to the aroma of freshly baked cinnamon breakfast muffins dotted with toasty walnuts. Taking the time to Toast walnuts 190°C/375°F (170°C fan) 8 minutes is a small step that transforms this simple recipe into a memorable, flavor-packed morning treat. I hope you’ll give it a try soon and savor every delicious bite!

Print