When Mikal first suggested granola muffins to me, I had two thoughts: 1) that would be crunchy; 2) why didn’t I think of that?
This particular recipe comes out decently moist, but it still looks like a bran muffin, which I believe is a large part of the reason very few of them were eaten throughout the day. Mikal had yet another ingenious idea to make them look more appetizing: instead of topping them with granola, make a cinnamon-apple mixture to top the muffins with. Doesn’t that sound delicious?
Buttermilk Granola Muffins
from King Arthur Flour
1 cup all-purpose flour
1 cup whole wheat flour (I have a blend of all-purpose and wheat that is approx. 50/50, and I used that; I’m still a bit iffy about using full whole wheat flour because I have not come across a recipe that keeps the baked good moist enough)
1 cup brown sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1 cup prepared granola
1 tsp vanilla extract
1/3 cup vegetable oil
1 1/2 cups buttermilk
3/4 cup prepared granola
Preheat the oven to 400°F. Lightly grease the cups of a standard muffin tin, or use paper baking cups and grease those. (I don’t grease mine – yes, there tends to be stuff stuck to the paper once one eats it, but I just don’t feel like taking the time to grease them.)
Whisk together all dry ingredients, including granola. In a separate bowl, whisk together vanilla, vegetable oil and buttermilk. Pour the liquid ingredients into the dry ingredients, and stir until just combined.
Spoon the batter into the muffin cups, filling them nearly full. Sprinkle the tops of the muffins with additional granola (or a wonderful apple-cinnamon mixture). Bake muffins approximately 15 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove muffins from the oven, and let cool 5 minutes or so before transferring to a rack to cool.