Granola or Muesli Muffins
Start your morning right with these wholesome Granola or Muesli Muffins—a perfect fusion of hearty breakfast staples and moist, bakery-style treats. Made with a blend of all-purpose flour, crunchy granola or muesli, and warm cinnamon spice, these muffins offer a satisfying texture and flavor in every bite. Packed with the option to include add-ins like raisins, dried cranberries, or chocolate chips, they’re easily customizable to suit your cravings. Perfectly golden and ready in under 20 minutes, these grab-and-go muffins make breakfast effortless and delicious. Whether paired with coffee or enjoyed as an on-the-go snack, they’re a nutritious way to satisfy your sweet tooth without feeling guilty. Stay fresh for days and freeze beautifully for meal prep, making them your new breakfast MVP!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granola or muesli
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.5 cup Light brown sugar
- 1 large Egg
- 0.25 cup Unsalted butter, melted and slightly cooled
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Optional mix-ins like raisins, dried cranberries, or chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, combine the all-purpose flour, granola or muesli, baking powder, baking soda, salt, ground cinnamon, and light brown sugar. Whisk together to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the egg, melted butter, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined.
If using optional mix-ins like raisins, dried cranberries, or chocolate chips, gently fold them into the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 17.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 172 mg | 4% | |
*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.
