I made these lovely muffins a few weeks ago during a particularly fruitful burst of baking. I always have leftover buttermilk from soda bread or other recipes that just sits in my fridge for weeks. With this recipe, I was finally able to use the leftover buttermilk but never fear, this recipe can be totally vegan if you choose or if you just lack buttermilk. The buttermilk in the recipe can be substituted for any type of fruit juice but I would suggest one that corresponds to the granola that you choose to use for this recipe. This recipe was an win for me because I’ve struggled with muffins in recent years. I can make them just fine from a mix but I haven’t found a good “from scratch” muffin recipe in a while. I’m so glad that I came across this recipe, it produced a ton of muffins which I’ve been enjoying for breakfast.

One note for the recipe concerning the type of granola used. Being a student on a budget, I could have made my own granola (time consuming but perhaps cheaper) or buy the cheapest option from the local grocery store. I choose the store route and have some regrets about the granola that I got which which was basically honey and vanilla flavored oats….So, I would recommend choosing your granola a little more carefully than I did. Go with something with larger clusters or with lots of dried fruit. I wish you luck and happy granola hunting if you decide to make these delectable muffins!

Buttermilk Granola Muffin Recipe

• 227 grams whole wheat flour (2 cups)
• 213 grams brown sugar, packed (1 cup)
• 3/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 99 grams prepared granola (1 cup)
• 1 teaspoon vanilla extract
• 67 grams vegetable oil (1/3 cup)
• 340 grams low-fat or full-fat buttermilk (1 1/2 cups)

1. Preheat the oven to 400F and grease a muffin tin. If using cups, making sure to grease those as well, the batter will stick.
2. Whisk together the dry ingredients. In a separate bowl, whisk together the vanilla extract, vegetable oil, and buttermilk.
3. Pour liquid ingredients into the dry and stir until just combined
4. Spoon batter into cups until 2/3 full.
5. Sprinkle with additional granola and bake for 16-18 minutes or until a toothpick comes out clean.
6. Remove muffins from the oven but not the tins. After five minutes or when cool enough to handle, transfer the muffins to a rack to a cool. Serve warm or at room temperature.