Granola Muffins

By Nigella Lawson

Updated June 15, 2023

  • Jonathan Player for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(236)
Comments
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These muffins are ludicrously easy to make. It's just a matter of mixing flour, baking soda and a pinch of salt in one bowl; stirring together buttermilk, an egg, vegetable oil and sugar in another; then combining the two. At the end, fold in some granola, though if you wanted to cut out one step, you could add the granola along with the flour in the bowl of dry ingredients. Bake and eat 20 minutes or so after you’ve taken them out of the oven. You can even measure out all the ingredients the night before, so all you need to do upon waking is stumble into the kitchen, switch on the oven and stir everything together.

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Ingredients

Yield:12 muffins

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup buttermilk

  • 1 large egg

  • ¾ cup Golden Baker's natural cane sugar or other light brown sugar

  • ⅓ cup vegetable oil

  • 2 cups granola

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 16 milligrams cholesterol; 260 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 2 grams fiber; 177 milligrams sodium; 6 grams protein; 14 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

  1. Step 1

    Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.

  2. Step 2

    Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

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Ratings

4 out of 5
236 user ratings
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Comments

S P

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!

Janer

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

NancyK

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

Sally Zee

This is an easy and adaptable recipe - I make it with 2 cups of Bob's Red Mill Old Country Muesli, which is not sweetened like commercial granola but full of oats, seeds, nuts and raisins. I always reduce the sugar in baked goods a little and don't notice the difference. Adding some cinnamon ups the flavor. They aren't particularly tender or moist the next day, but their sturdy chewiness is just fine with a cup of tea. These along with Melissa Clark's Lunchbox Harvest Muffins are a mainstay.

Will make again. Baked at 350F not 400F

I made these with granola I’d made a couple of days ago (not a NYT recipe) and they turned out well. Thankfully, I read the comments before and baked at 350F for 18 minutes. No way do they need 25 minutes at 400F. They are small but tender. I will decrease the sugar next time by 10-15% since my granola already has maple syrup in it. Not sure if this will impact the texture.

TG

Made these for a road trip. Fabulous! 375 for 18-20 min was on point

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