6 Week Granola Muffins
Make your mornings effortlessly delicious with these 6 Week Granola Muffins, a versatile and time-saving recipe perfect for busy schedules. With a batter that stays fresh in the refrigerator for up to six weeks, you can enjoy warm, freshly baked muffins any day of the week with minimal prep! Loaded with wholesome granola, a splash of buttermilk for a tender crumb, and customizable mix-ins like chopped nuts or dried fruit, these muffins are a perfect blend of hearty and sweet. Whether you're prepping breakfast for the whole family or sneaking in a post-workout snack, these muffins bring convenience and flavor to your table. Simply scoop and bake as needed—anytime, anywhere!
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Recipe Information
Ingredients
- 405 grams All-purpose flour
- 200 grams Brown sugar
- 1 teaspoon Salt
- 2.5 teaspoons Baking soda
- 960 milliliters Buttermilk
- 120 milliliters Vegetable oil
- 2 pieces Large eggs
- 225 grams Granola
- 100 grams Chopped nuts (optional)
- 100 grams Dried fruit (e.g. raisins, cranberries, or chopped apricots) (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, brown sugar, salt, and baking soda. Whisk together until evenly distributed.
In a separate large bowl, whisk together buttermilk, vegetable oil, and eggs until the mixture is smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Fold in the granola, chopped nuts (if using), and dried fruit (if using). Make sure all add-ins are evenly distributed throughout the batter.
Cover the batter with plastic wrap and store in the refrigerator. The batter can be stored for up to 6 weeks in a tightly sealed container.
When ready to bake, preheat the oven to 200°C (400°F) and line a muffin tin with paper liners or grease the wells lightly.
Scoop the desired amount of chilled batter into the prepared muffin tin, filling each well about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the baking process with any remaining batter as needed. Enjoy fresh muffins whenever you want thanks to the long-lasting batter!
Nutrition Facts
Calories |
5915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.4 g | 338% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 70.1 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 775.9 g | 282% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 352.0 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 14.9 mcg | 74% | |
| Calcium | 1733 mg | 133% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 4805 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
