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    Sunrise Harvest Muffins

    clock-icon60 minutes
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    Pixicook editorial team

    Delicious and nutritious muffins packed with carrots, apples, coconut, walnuts, and raisins.

    Ingredients for Sunrise Harvest Muffins

    units in
    USchevron
    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    All Purpose Flour

    cups

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    Whole Wheat Flour

    cups

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    Ground cinnamon

    teaspoons

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    Baking Powder

    teaspoons

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    Baking Soda

    teaspoons

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    Kosher Salt

    teaspoons

    Substitute chevron-down

    Whole Milk

    cups

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    Dark Brown Sugar, packed

    cups

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    Large Eggs

    each

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    Shredded Carrot, from 2 medium carrots

    cups

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    Shredded Apple, from 1 medium apple

    cups

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    Unsweetened Shredded Coconut, toasted

    cups

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    Finely Chopped Walnuts, toasted

    cups

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    Raisins

    cups

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    Melted Coconut Oil

    cups

    Substitute chevron-down

    How to Make Sunrise Harvest Muffins

    1. Preheat oven and prepare muffin tin

    Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the muffin batter. Line a 12-cup standard muffin tin with paper liners, which will make removing the muffins and cleaning up much easier.

    2. Whisk dry ingredients

    In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, ground cinnamon, baking powder, baking soda, and kosher salt. This ensures that the leavening agents and spices are evenly distributed throughout the flour, which is crucial for even baking.

    3. Combine wet ingredients

    In a large bowl, whisk together the whole milk, dark brown sugar, and eggs until smooth. The sugar should dissolve into the milk and eggs, creating a cohesive mixture. Stir in the shredded carrot, shredded apple, toasted coconut, 1/2 cup of the chopped walnuts, and 1/2 cup of the raisins. Adding these ingredients now allows them to be evenly distributed in the final batter.

    4. Incorporate coconut oil

    Stir in the melted coconut oil. Incorporating the coconut oil at this stage ensures it blends smoothly into the wet mixture without clumping.

    5. Combine wet and dry ingredients

    Fold the dry ingredients into the wet mixture using a large rubber spatula. Be gentle and mix just until combined to prevent overdeveloping the gluten, which could make your muffins tough instead of tender.

    6. Fill muffin tin

    Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with the remaining walnuts and raisins, which adds a delightful crunch and burst of sweetness to each bite.

    7. Bake the muffins

    Bake the muffins in your preheated oven for about 20 minutes. They should be puffed and set, and a toothpick inserted into the center should come out clean, indicating they are fully cooked.

    8. Cool the muffins

    Once baked, transfer the muffins to a cooling rack and let them cool in the tin for about 5 minutes. Then, remove the muffins from the tin and allow them to cool completely on the rack. This step helps to finish the cooking process and prevents soggy bottoms.

    Variations

    Pumpkin Spice Muffins

    Replace the fruit with canned pumpkin puree, use a pumpkin spice blend for a seasonal twist, and stir in pepitas for a protein-rich crunch.

    Banana Nut Muffins

    Use mashed ripe bananas instead of other fruits, add chopped nuts for protein and texture, and consider vanilla extract for flavor.

    Zucchini Carrot Muffins

    Incorporate additional grated zucchini or carrots, add walnuts or pecans for a protein boost, and flavor with a touch of nutmeg alongside cinnamon.

    Gluten-Free Almond Muffins

    Use a gluten-free flour blend or almond flour for a different nutritional profile, add almond extract, and mix in slivered almonds with dried cranberries.

    Apple Cinnamon Muffins

    Utilize grated apple for a classic flavor profile, mix in protein powder for an enhanced muffin, and sprinkle a cinnamon-sugar mixture on top before baking.

    Pitfalls and tips

    Batter Consistency

    The batter should be lumpy rather than smooth. Overmixing can lead to tough muffins. Stop mixing as soon as there are no streaks of flour.

    Oven Temperature

    Use an oven thermometer to ensure your oven is correctly calibrated to 400 degrees F. A precise temperature is key to a good rise and golden crust.

    Flour Selection and Measurement

    Opt for a high-quality all-purpose flour, and for the most accurate results, weigh your flour rather than using measuring cups. This will prevent the muffins from becoming too dense.

    Orange Zest

    Don't skip the orange zest if possible. It adds a fresh, citrusy brightness that cuts through the richness and complements the spices. Use a microplane for fine zest.

    Wet Ingredient Temperature

    Ensure your milk and eggs are at room temperature to achieve a more uniform batter, which results in a better rise and texture.


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