Granola Muffins
Updated April 9, 2023
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup granola
½ cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large or extra large eggs
¼ cup mild honey, such as clover
½ cup buttermilk or plain low-fat yogurt
¼ cup canola oil
1 teaspoon vanilla extract
Nutritional analysis per serving
29 grams carbs; 37 milligrams cholesterol; 207 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 174 milligrams sodium; 5 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Sift together whole wheat flour, baking powder, baking soda, and salt.
- Step 3
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
- Step 4
Spoon into muffin cups, filling each about ¾ full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I love these muffins! Add the oil first, then use the same measuring cup to add the honey and the honey just slides out of the measuring cup like a dream.
Loved this recipe-after reading the comments, I added cinnamon and 2 tablespoons of sugar. The crumb on these muffins was delightful and love that they’re whole grain.
I love just about every recipe from Martha but these were not a hit in my family.
I wanted to like this recipe because I love baking with healthier ingredients (whole wheat, honey, granola). The results were disappointing. My muffins did not rise much and were overbaked at 19 minuets. The overbaking was likely due to my oven and can be fixed by testing starting at 15 minutes. (Know your oven.) The rise is due to the recipe. Quick breads rely on baking powder and baking soda for rise. For 12 muffins I would expect 3 teaspoons of baking powder. Also add dry ingredients last.
This recipe, as others have noted, fits the health muffin taste profile but with the canola oil doesn’t seem like the best choice if that’s your goal. They are not sweet or really flavorful at all and I used a good chocolatey granola. they do have an odd batter texture. I added more milk and my muffins are moist but still not very tasty.
Skilled baker here. Sadly, despite very high expectations, these muffins (with many wonderful ingredients) came out flavorless, dry, and rubbery, even after carefully following the recipe and actually baking them for a bit *less* time than the recipe specified (partially because of altitude). Could be a case of a recipe just being a bit too healthy.