Best Buttermilk Granola Muffins Recipes
GRANOLA MUFFINS
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.
Provided by Martha Rose Shulman
Categories breakfast, easy, side dish
Time 1h30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- 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.
- Sift together whole wheat flour, baking powder, baking soda, and salt.
- 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
- Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 16 grams, TransFat 0 grams
GRANOLA OR MUESLI MUFFINS
Another from Nigella Lawson's Feast cookbook. You can use granola or muesli interchangeably here. There was more batter than I usually get for a 12 muffin recipe so I kept filling up the cups more and filled them nearly to the top with some batter still left over but not much. The muffins did not rise much so I guess this was the right thing to do. These are tasty little treats that are also good for you. Enjoy!
Provided by invictus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
- Combine the flour, baking soda, and salt in a large bowl.
- In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
- Fold in granola and then divide among the 12 paper lined tins.
- Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.
Nutrition Facts : Calories 276.1, Fat 11.8, SaturatedFat 2, Cholesterol 18.4, Sodium 190.8, Carbohydrate 37.1, Fiber 2.2, Sugar 18.4, Protein 5.8
6 WEEK GRANOLA MUFFINS
OMG! i went to my grandma's yesterday (shes a WONDERFUL cook and baker) and she dug out this oooooooold recipe for these muffins... we went to the store to pick the ingredients up and then we stirred up a batch and baked a dozen of them, THEY ARE HEAVENLY! this makes a large batch but the awesome thing is that the batter can be kept in the refrigerator for up to 6 wks! so you can have fresh baked muffins whenever you feel like it, with hardly any fuss at all!!! YAY!!!!!
Provided by Courtly
Categories Breakfast
Time 30m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the granole, sugar, flour and baking soda.
- Set aside.
- Mix together the vegetable oil, buttermilk and eggs.
- Add the dry ingredients gradually just until moistened.
- Pour into lined cupcake tins, filling each about 2/3 full.
- Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered.
- Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
CRUNCHY GRANOLA MUFFINS
Our filling Crunchy Granola Muffins made with organic cinnamon raisin granola can be on the table in only 25 minutes.
Provided by By Deborah Harroun
Categories Side Dish
Time 25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
- Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
- Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.
Nutrition Facts : ServingSize 1 Serving
GRANOLA MUFFINS
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.
Provided by Nigella Lawson
Categories breakfast, easy, main course
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 14 grams, TransFat 0 grams
GRANOLA MUFFINS
Great muffin to make for breakfast or anytime. SUPER easy and the kids love it!! I tweaked another recipe that I found posted here...omitting some fat and adding a few other ingredients. They freeze well, too. I used Quaker Natural Granola with Oats, Honey & Raisins because that is what I had on hand. The slivered almonds are really yummy in the muffins. And, I also 'made' my own buttermilk by adding 3 tablespoons of lemon juice to regular skim milk before combining the wet ingredients.
Provided by family5chef
Categories Quick Breads
Time 35m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
- Combine the flour, baking soda, salt and cinnamon in a large bowl.
- In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
- Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
- Divide batter among the 36 muffin cups, filling almost to the top.
- Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.
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