If you’re on the hunt for a wholesome, flavorful start to your day, this Apple and Cinnamon Super Breakfast Muffins Recipe is an absolute game changer. Bursting with the warm spices of cinnamon and nutmeg, tender chunks of apple, and the natural sweetness of raisins, these muffins are as nourishing as they are delicious. The oats soaked overnight create the perfect moist texture, while the milled chia and ground sunflower seeds add subtle nuttiness and a boost of nutrients. Whether you’re rushing out the door or luxuriating in a slow weekend morning, these muffins make breakfast feel like a warm hug.
Ingredients You’ll Need
This Apple and Cinnamon Super Breakfast Muffins Recipe relies on simple, wholesome ingredients that each play a key role in building its wonderful texture and comforting flavor. From soaked oats providing a tender base to the fragrant spices that bring everything to life, each component has a purpose.
- 1 Cup Oats (120g, soaked overnight): Soaking softens the oats, giving the muffins their tender, moist crumb.
- 1/4 Cup Raisins (40g): Sweet, chewy bursts that contrast beautifully with soft apple pieces.
- 1 Teaspoon Cinnamon: The star spice that offers warming, aromatic notes.
- 1/2 Teaspoon Nutmeg: Adds a subtle earthy depth that complements the cinnamon perfectly.
- 2 Eggs: Bind all the ingredients together and contribute to a fluffy texture.
- 100 ml Milk (almond or soy milk for dairy free): Keeps the muffins moist and allows for a dairy-free option.
- 1 Apple: Chopped into baby-sized pieces to soften when baked, infusing the muffins with sweetness and juiciness.
- 2 Tablespoons Finely Ground Sunflower Seeds: Adds a delicate nutty flavor and subtle crunch.
- 1 Tablespoon Milled Chia Seeds: Boosts texture and nutrition with fiber and omega-3 goodness.
How to Make Apple and Cinnamon Super Breakfast Muffins Recipe
Step 1: Soak the Oats and Raisins
The night before, combine your oats and raisins in a bowl, covering them with your choice of water or milk. Pop it in the fridge, allowing the oats to soak up all that moisture overnight. This simple prep step transforms the oats, creating a soft, luscious base that makes these muffins so special.
Step 2: Prepare for Baking
The next morning, drain the soaked oats and raisins through a sieve to remove excess liquid—this balance is key to perfect muffin texture. Preheat your oven to 180ºC (or 350ºF) and lightly oil your mini muffin tray. Then chop your apple into small, baby-sized pieces; these will soften delightfully during baking without overpowering the muffins.
Step 3: Mix the Ingredients
In a large bowl, combine the drained oats and raisins with cinnamon, nutmeg, eggs, milk, chopped apple, ground sunflower seeds, and milled chia seeds. Mix gently but thoroughly until every ingredient is evenly incorporated. This blend is where the magic unfolds, promising a hearty and flavorful bite in every muffin.
Step 4: Bake to Perfection
Divide the batter evenly into your prepared mini muffin tray. Pop them in the oven, and bake for 20 to 25 minutes, or until the tops turn a gorgeous golden brown. The smell filling your kitchen at this point alone is enough to make you eager to dig in!
How to Serve Apple and Cinnamon Super Breakfast Muffins Recipe
Garnishes
For an extra touch of indulgence, a tiny drizzle of maple syrup over warm muffins adds a beautiful glossy finish and deep sweetness that pairs perfectly with the cinnamon notes. Alternatively, a light dusting of powdered sugar can add a festive look.
Side Dishes
These muffins are so hearty on their own but serve wonderfully alongside a cup of herbal tea, a dollop of Greek yogurt, or fresh fruit salad to round out your breakfast plate with extra freshness and creaminess.
Creative Ways to Present
Try serving these Apple and Cinnamon Super Breakfast Muffins Recipe with a smear of nut butter or a handful of toasted nuts sprinkled on top to add texture and richness. For a brunch spread, arrange them alongside a selection of jams, cheeses, and fresh berries—the variety will delight your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for 3 to 4 days. This keeps them soft and ready for a quick grab-and-go breakfast or snack.
Freezing
You can freeze these muffins for longer storage. Place them in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to 3 months, so you can enjoy your Apple and Cinnamon Super Breakfast Muffins Recipe anytime.
Reheating
To reheat, simply warm them in the microwave for 20 to 30 seconds or pop them in a preheated oven at 160ºC (320ºF) for about 10 minutes. This helps bring back their soft, freshly baked texture.
FAQs
Can I use regular milk instead of almond or soy milk?
Absolutely! Regular cow’s milk works just as well, but using almond or soy milk makes the recipe dairy-free while still keeping the muffins moist and tender.
Do I have to soak the oats overnight?
Soaking the oats overnight is highly recommended as it softens them and creates a smoother texture in your muffins, but if you’re in a hurry, soaking for at least an hour can still work.
Can I substitute the apples with other fruits?
Yes! Pears or chopped peaches make lovely alternatives, providing a similar juicy sweetness and soft texture when baked.
Are these muffins suitable for kids?
Definitely. They are naturally sweetened and packed with wholesome ingredients, making them a wonderful breakfast option for little ones.
How can I make this recipe vegan?
To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk, like almond or soy milk, as suggested.
Final Thoughts
I genuinely hope you give this Apple and Cinnamon Super Breakfast Muffins Recipe a try because it has become one of my absolute favorites for good reason. It’s quick to prep, wholesome, and packed with flavor—the perfect companion for cozy mornings or busy days when you need a nutritious boost. Baking these muffins fills your kitchen with an irresistible aroma that signals a good morning is on its way. Enjoy every bite!
Print
Apple and Cinnamon Super Breakfast Muffins Recipe
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 20-25 minutes
- Total Time: Overnight soaking plus approx. 35 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Apple and Cinnamon Super Breakfast Muffins are a wholesome and delicious way to start your day. Packed with soaked oats, warming spices, fresh apple, and nutrient-dense seeds, they offer a perfect balance of fiber, protein, and natural sweetness. Easy to prepare the night before, these muffins bake up soft and flavorful with a golden finish, great for busy mornings or a healthy snack.
Ingredients
Main Ingredients
- 1 Cup Oats (120g, soaked overnight)
- 1/4 Cup Raisins (40g)
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 2 Eggs
- 100 ml Milk (use almond or soy milk for dairy-free)
- 1 Apple (chopped into small pieces)
- 2 Tablespoons Finely Ground Sunflower Seeds
- 1 Tablespoon Milled Chia Seeds
Instructions
- Soak oats and raisins: Cover the oats and raisins with water or milk and leave them soaking overnight in the refrigerator to soften and meld flavors.
- Prepare apple and preheat oven: The next morning, drain the soaked oats using a sieve. Preheat the oven to 180ºC (350ºF). Chop the apple into small, baby-sized pieces to ensure it softens well during baking.
- Mix ingredients: In a large bowl, combine the drained oats and raisins, chopped apple, cinnamon, nutmeg, eggs, milk, ground sunflower seeds, and milled chia seeds. Mix everything thoroughly to create a uniform batter.
- Fill muffin tray: Lightly oil a mini muffin tray to prevent sticking. Divide the batter evenly among the muffin cups.
- Bake muffins: Bake in the preheated oven for 20-25 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Serve: Let the muffins cool slightly before serving. Optionally, drizzle a tiny amount of maple syrup on top for extra sweetness, perfect for a weekend treat.
Notes
- Soaking the oats overnight improves texture and digestibility.
- Using almond or soy milk makes this recipe dairy-free friendly.
- The small apple pieces ensure the fruit softens nicely during the short baking time.
- These muffins freeze well—store in an airtight container and reheat before eating.
- Feel free to substitute raisins with other dried fruits like chopped dates or cranberries.
