Granola Muffins

By Martha Rose Shulman

Updated April 10, 2023

Granola Muffins
Andrew Scrivani for The New York Times
Total Time
1 hour 30 minutes
Rating
4(385)
Comments
Read comments

These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.

Featured in: Breakfasts Rich With Grains

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Ingredients

Yield:12 muffins
  • 1cup granola
  • ½cup low-fat milk
  • 1cup golden raisins
  • 1cup whole wheat flour
  • 2teaspoons baking powder
  • ½teaspoon baking soda
  • ¼teaspoon salt
  • 2large or extra large eggs
  • ¼cup mild honey, such as clover
  • ½cup buttermilk or plain low-fat yogurt
  • ¼cup canola oil
  • 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

207 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.

  2. Step 2

    Sift together whole wheat flour, baking powder, baking soda, and salt.

  3. Step 3

    In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well

  4. Step 4

    Spoon into muffin cups, filling each about ¾ full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

Tip
  • Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5
385 user ratings
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Comments

Torrey

I love these muffins! Add the oil first, then use the same measuring cup to add the honey and the honey just slides out of the measuring cup like a dream.

Janice

I love just about every recipe from Martha but these were not a hit in my family.

Caitlin

Loved this recipe-after reading the comments, I added cinnamon and 2 tablespoons of sugar. The crumb on these muffins was delightful and love that they’re whole grain.

E Gillen

I bumped up spices adding 1 t cinnamon 1/2 ground ginger. I used dried cranberries because it’s what we had. Flavor was good but I need to quit trying “healthy”muffins. I think I just don’t like all wheat flour.

DAC

I love these! Hearty whole wheat, oat and fruit packed bread that is not too sweet. Delicious hot with a good salted butter ❤️ I drain the granola and the dried fruit before adding to the batter. It does rise nicely, but not super high. It does not quite make a dozen. I doubled the recipe and it made a dozen plus a small bundt. The little bundt came out beautiful, so I might make all little bundts next time.

smp

I did not like these muffins and would not make them again. Dry and not very tasty.

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