Granola Muffins

Name: Granola Muffins
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 3/4 cup Golden Baker's natural cane sugar or other light brown sugar; 1/3 cup vegetable oil; 2 cups granola

By Nigella Lawson

Updated June 16, 2023

Granola Muffins — Jonathan Player for The New York Times

Total Time: 30 minutes
Rating: 4(220)
Comments: Read comments

These muffins are ludicrously easy to make. It's just a matter of mixing flour, baking soda and a pinch of salt in one bowl; stirring together buttermilk, an egg, vegetable oil and sugar in another; then combining the two. At the end, fold in some granola, though if you wanted to cut out one step, you could add the granola along with the flour in the bowl of dry ingredients.

Bake and eat 20 minutes or so after you’ve taken them out of the oven. You can even measure out all the ingredients the night before, so all you need to do upon waking is stumble into the kitchen, switch on the oven and stir everything together.

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Ingredients

Yield:12 muffins

1½cups all-purpose flour
1teaspoon baking soda
¼teaspoon salt
1cup buttermilk
1large egg
¾cup Golden Baker's natural cane sugar or other light brown sugar
⅓cup vegetable oil
2cups granola

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
Step 2
Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

Ratings

4 out of 5

220 user ratings

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Comments

S P5 years ago

The time & temperature should change on this recipe. I'm glad I checked reviews. Baked @ 375 for 18 min which produced golden brown muffins. Any longer and they would've been burnt. I will not reduce sugar (as some suggested) the next time I make these. They weren't sweet enough with only 1/2 cup. Overall, super easy, hearty and will make these again!

Janer7 years ago

Lovely light fluffy muffins. I baked at 190 fan for 18 minutes and reduced the sugar to half a cup. I had no buttermilk so used a cup of yogurt - great result

NancyK7 years ago

What about gluten free flour substitutes for people who can't eat gluten? I use undiluted frozen (thawed( orange juice instead of milk products.

TG3 months ago

Made these for a road trip. Fabulous! 375 for 18-20 min was on point

lazy baker1 year ago

Forgiving recipe. Used Bob's 1:1 flour in place of wheat. Short of granola, supplemented with rolled oats, sliced almonds and dried cherries. Lacking buttermilk, substituted whole milk vanilla yogurt. Skipped sugar in favor of a glug of maple syrup mixed in and sprinkle of demarara in top. Followed the early comments on baking time - 350 convect for 18 min. Yes, not the same, but inspired by! And in reliance on original proportions. Very nice muffins. Will write down somewhere and repeat.

James2 years ago

These are "good" muffins... but the recipe makes only 9 using the standard USA muffins liners... at least the way I fill them! I added 1 1/2 cups of blueberries, which makes 12 perfect muffins. PERFECT. I baked at 375 degrees for 24 minutes.

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