Crunchy Granola Muffins

crunchy granola muffins Side Dish
Crunchy Granola Muffins
  • Prep 10 min
  • Total 25 min
  • Servings 18

Our filling Crunchy Granola Muffins made with organic cinnamon raisin granola can be on the table in only 25 minutes. MORE+ LESS-

Deborah Harroun
Updated January 23, 2013
Gold Medal Flour
Make with
Gold Medal Flour


cups Cascadian Farm® organic cinnamon raisin granola
1 1/2
cups Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup packed brown sugar
cup buttermilk
cup vegetable oil
teaspoon vanilla


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  • 1
    Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
  • 2
    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.
  • 3
    Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
  • 4
    Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

Expert Tips

  • Substitute another kind of Cascadian Farm® organic granola, such as fruit and nut or maple brown sugar. Try your favorite flavor!
  • These muffins are best eaten the day they’re made. The next day, the granola will no longer be crunchy.

Nutrition Information

No nutrition information available for this recipe

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