Granola Muffins Recipe (2024)

Lovely light fluffy muffins. I baked at 190 fan for 18 minutes and reduced the sugar to half a cup. I had no buttermilk so used a cup of yogurt - great result

The time & temperature should change on this recipe. I'm glad I checked reviews. Baked @ 375 for 18 min which produced golden brown muffins. Any longer and they would've been burnt. I will not reduce sugar (as some suggested) the next time I make these. They weren't sweet enough with only 1/2 cup. Overall, super easy, hearty and will make these again!

What about gluten free flour substitutes for people who can't eat gluten? I use undiluted frozen (thawed( orange juice instead of milk products.

We liked the muffins. I cut back just a bit on the amount of sugar. Also baked the muffins for 18 minutes
@ 375°. I have a convention oven so I cut this to 350° but baked 18 minutes. I think 400° for about 25 minutes is way too long. Freeze well and very substantial. A keeper.

Forgiving recipe. Used Bob's 1:1 flour in place of wheat. Short of granola, supplemented with rolled oats, sliced almonds and dried cherries. Lacking buttermilk, substituted whole milk vanilla yogurt. Skipped sugar in favor of a glug of maple syrup mixed in and sprinkle of demarara in top. Followed the early comments on baking time - 350 convect for 18 min. Yes, not the same, but inspired by! And in reliance on original proportions. Very nice muffins. Will write down somewhere and repeat.

These are "good" muffins... but the recipe makes only 9 using the standard USA muffins liners... at least the way I fill them!I added 1 1/2 cups of blueberries, which makes 12 perfect muffins. PERFECT.I baked at 375 degrees for 24 minutes.

I had a couple open bags of granola to use up, so I figured I’d give these a shot. One happened to be maple pecan, so adding one cup of it made that the dominant flavor in my batch by a mile (something to keep in mind when choosing a granola). They were good, standard muffins, and I appreciated their simplicity. I’ll probably add some diced apple next time for a little tartness.

Tasty - but still overcooked when at 350 convection temp for 20 min. Didn’t seem done at 18 min, but 30 was overdone. Added 1 cup choc chips.

Will these last a couple days at room temperature, or do they need to be refrigerated?

I used muesli (trader joe's) instead of granola, which I think left the muffins somewhat dry even though I took them out at 17 minutes. However, they were very tasty, especially when spread with a little butter. I thought the level of sweetness was perfect. I also added a 1/2 tsp of cinnamon. I would make them again.

Totally didn’t check the notes and had extremely dry muffins but not quite burnt. Definitely need to change the temp and time! Did 350 for 15 minutes in mini muffins tins the next time around with great results! Also added a banana and used strawberry granola. Perfect for lunch boxes

If you make these exactly to the recipe, they will be dry and bland. However, they're decent if you add some fresh fruit.

I, too, sub'd plain Greed yogurt for the buttermilk. Used 1-1/4C granola and 3/4C dried cranberries and sliced almonds. Baked in a convection oven at 375 for 18 minutes and they almost burned, but not quite. Delicious warm out of the oven. Easy and quick to make. Will again.

This is my go to muffin recipe. I add whatever I have on hand by reducing granola to one cup and then adding coconut, cranberries, walnuts etc.

The time & temperature should change on this recipe. I'm glad I checked reviews. Baked @ 375 for 18 min which produced golden brown muffins. Any longer and they would've been burnt. I will not reduce sugar (as some suggested) the next time I make these. They weren't sweet enough with only 1/2 cup. Overall, super easy, hearty and will make these again!

Lovely light fluffy muffins. I baked at 190 fan for 18 minutes and reduced the sugar to half a cup. I had no buttermilk so used a cup of yogurt - great result

These are a wonderful breakfast treat. I generally don't like baked goods that use oil instead of butter, but the granola blooms in the oven and gives these muffins a lovely buttery taste. As other commenters have noted, just be careful with your bake time and check often.

Very good - added some blueberries, which were delicious, and added a bit more moisture to the overall muffin.

Used a mix of whole wheat and regular flour. Reduced the sugar as the granola was sweet. Baked at 375 and they were done in less than 20 minutes. Excellent taste and texture.