Buttermilk Granola Muffins: crunchy granola, meet your tender muffin.

So many recipes… so little time!

There’s a running list I keep called “recipes I’d like to develop someday.”

A baking bucket list, as it were.

SOMEDAY… I’m going to figure out how to make s’more cupcakes. And triple chocolate scones. And 100% whole grain baguettes.

Now, tell me, doesn’t cheeseburger pizza sound good? How about iced carrot cake cookies? Or a giant soft pretzel, perfect for a crowd-sized sandwich?

Well, today is the day I’m actually making progress on this list. Because Granola Muffins were on it for the longest time, before becoming reality.

Crunchy granola. A moist, substantial whole wheat muffin.

Whole grains, meet whole grains.

As it turns out, the granola adds a certain pleasant chewiness to the muffins’ texture, and crunch to their tops. Plus lots of toasty/nutty flavor.

Looking for a quick and easy high-fiber breakfast treat?

Voilà!

No brag, just fact: our recipe for Crunchy Granola makes the best granola I’ve ever eaten. And it’s perfect for these muffins.

Preheat the oven to 400°F.

Place the following in a mixing bowl:

2 cups (8 ounces) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon, optional
1 cup prepared granola

Whisk everything together thoroughly.

In a separate bowl, whisk together 1 teaspoon vanilla, 1/3 cup vegetable oil, and 1 1/2 cups buttermilk (or 1 1/4 cups liquid whey – the liquid drained from plain yogurt when you make thick, Greek-style yogurt).

Note: Want to make these muffins vegan? Substitute 1 1/4 cups orange juice, vegetable juice, cranberry juice, or the juice of your choice for the buttermilk or whey.

Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

Sprinkle the tops of the muffins with additional granola, if desired.

Bake the muffins for 16 to 18 minutes; they’ll dome nicely.

Remove them from the oven.

Test one of the center muffins by inserting a toothpick into the middle – it should come out clean.

If the muffins are too hot for you to handle, use a table knife or chopstick to tilt them in their cups; this will prevent their bottoms from steaming and becoming soggy.

Once the muffins are cool enough to pick up, transfer them to a rack.

Save and enjoy any granola left behind – it’ll be nice and crisp/crunchy.

Serve muffins warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Did I mention these are 100% whole grain? Now THAT’S a tasty way to enjoy fiber!

Read, bake, and review (please) our recipe for Buttermilk Granola Muffins.

Print just the recipe.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

    1. The Baker's Hotline

      Sarah, you’ve made some great adjustments! Thank you for sharing with us and the rest of our baking community! Bryanna@KAF

  1. Doreen

    YUMMY! I processed fruit and nut trail mix with a spoonful of the flour and added it to the dry. Then one diced Gala apple folded in at the end and the muffin turned out so moist and delicious. Cinnamon added a nice flavor. I also sprinkled cut up trail mix on top before baking. This is a keeper.

    Reply
  2. Pam R

    You can make a vegan buttermilk by adding 1 tsp apple cider or white vinegar to a cup of dairy free milk such as unflavored almond milk.

    Reply
  3. caitlin

    Really enjoyed these! I used powdered buttermilk and added blueberries. They were a hit with two kids and husband.

    Reply
  4. Eve

    if I decide to make these muffins in a bundt pan, what size should can I use 9, 10 or 12. Please help. Thanks

    Reply
  5. moniqueterrio

    I made these a couple days ago. I weighed ingredients, followed the directions, used everything as listed, but my batter was very “wet”. I baked them anyway, thinking that the hot oven would use up some of the ‘wet’, but they needed longer to cook, and sank in the middle before being done. Sad looking that they were, they were Delicious! It was difficult to limit myself to just one. Needless to say, they were very moist and stayed that way until they were gone. They just didn’t look very much like the photo. When I make them again, I’ll add more flour/less milk and see how it goes. I know that my “test subjects” (everyone at work) will inhale these when I bring them in.

    Reply
  6. thorofare

    These muffins are GREAT!!!! They were moist and flavorful with a subtle cinnamon flavor. I threw in some dried tart cherries for a little zing. Very satisfying in that you don’t feel like you’ve had an unhealthy snack. My husband, who shys away from anything made solely with whole wheat flour, LOVES them!! These will be a standard in our house!

    Reply

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