Granola Muffins

Granola Muffins

Gluten Free Granola MuffinsEnough Valentine’s Day already!

Unless you don’t think so. Maybe you want more kitsch. If you do, then me too. I hate being the odd man out.

For now, at least, until I hear from you otherwise, these granola muffins are my bridge back from the abyss. Please and thank you.

Gluten Free Granola Muffins

For me to use up this much of my favorite granola in one recipe, it has to be good.

Gluten Free Granola Muffins

You can use whatever granola you like. I used … what I like. I could have used you. I like you.

I’m glad you’re here. Too needy?

Gluten Free Granola Muffins

The batter is thick. It has granola in it. But there’s, like, a pretty sweeeeet crumble-type granola topping, too.

Gluten Free Granola Muffins

Look! There it is. I definitely didn’t eat any of the topping raw. Since that might be some sorta dicey behavior on my part. And I’m trying to behave.

Gluten Free Granola Muffins

Hello, USA Pans muffin tin that I never ever grease. You handsome devil.

Gluten Free Granola Muffins

These are super customizable. Use whatever sort of granola you like, or even use another topping entirely. Just keep the insides the same, or they won’t bake up nice. Think of them as “One Size Fits Many.”*

*Have you ever seen that on an article of clothing? One size fits many. What if it doesn’t fit you? Talk about insulting.

Don’t listen to me. I’m a little loopy. How are you?

Let’s talk muffins.

Granola Muffins
Recipe Type: Brunch
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 12
Gluten-free Granola Muffins
  • 2 1/4 cups (315g) gluten-free granola, divided
  • 1/2 cup (109g) packed light brown sugar
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 teaspoon kosher salt, divided
  • 12 tablespoons (168g) unsalted butter at room temperature, divided
  • 1 3/4 cups (245g) all-purpose gluten-free flour (I use Better Batter)
  • 3/4 teaspoon xanthan gum (omit if using Better Batter)
  • 8 tablespoons (46g) Saco cultured buttermilk blend
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (56g) sour cream, at room temperature
  • 2 extra-large eggs at room temperature, beaten
  1. Preheat your oven to 325 degrees F. Grease or line a standard 12-cup muffin tin and set it aside.
  2. First, make the topping. In a medium-sized bowl, place 1 1/4 cups (175g) granola, the light brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 4 tablespoons butter, and mix to combine well. Place the bowl in the refrigerator to chill while making the muffin batter.
  3. To make the muffin batter, place the flour, xanthan gum, buttermilk blend, remaining 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, baking powder, baking soda and granulated sugar in a large bowl, and whisk to combine well. Add the remaining 1 cup (140g) granola, and mix to combine. Add the remaining 8 tablespoons butter, sour cream and eggs, mixing to combine well after each addition. The batter will be thick.
  4. Divide the batter among the 12 prepared muffin cups. Remove the topping from the refrigerator, and crumble into clumps with your fingers. Scatter the topping evenly on top of the muffin batter. With wet fingers, gently press the topping into the batter so none is loose.
  5. Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the middle muffin comes out mostly clean. Rotate once during baking. Remove the pan from the oven and allow the muffins to cool in the pan for at least 10 minutes. Transfer the muffins to a wire rack to cool completely, and serve.
  6. Store any leftovers in an airtight container at room temperature. They should keep for about 2 days, after which they may begin to dry out.

May I call you Muffin?
Gluten Free Granola Muffins




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  • Katey
    February 16, 2012 at 3:24 PM

    Nicole, I was excited to make these for weekend visitors until I saw that it requires this ingredient: Saco cultured buttermilk blend, which I don’t have and don’t have time to order online/search for to buy locally. Is there anything that can be substituted for that? Thanks for all your great recipes!

    • February 16, 2012 at 10:35 PM

      Hi, Katey,
      I haven’t tested this recipe with any substitutions. You’d have to experiment! I would suggest trying some sort of protein powder.
      xoxo Nicole

  • February 15, 2012 at 10:27 AM

    Ah! My favorite granola all wrapped up in a tidy muffin. Perfect. Those pans are awesome and I might just have to buying a couple after lining and greasing my regular crew (messy) and still having stuff stick to them.

    Manuscript turn in = well deserved nap, chocolate, wine, and a whole pan of muffins to yourself.

    • February 15, 2012 at 10:40 AM

      Thanks, Lisa. :) You’d love the USA Pans muffin tin. Before that one, no matter how much I spent on a muffin tin, they never worked well — even greased — for more than a couple of batches. How ridiculous. I hate it when stuff fails of its essential purpose.
      Would you believe I’m still obsessively testing that one last recipe?? You’re a good friend, Lisa. But if you were a really really good friend, maybe you’d knock on my door with one of your Peanut Butter Everything Cupcakes. Everything sounds like just what I’d like.
      xoxo Nicole

  • Lynn
    February 15, 2012 at 9:57 AM

    Nicole- I have a question about the all-purpose flour. King Arthur has come out with a version of all-purpose flour; it’s easier to find than Better Batter. Do you know if, when using the King Arthur one, you can omit the xanthan gum like you can when using the Better Batter? I am such a newbie-scaredy cat (at gf baking, that is) and any help is most appreciated. These muffins look amazing! I want one…now! :o)

    • February 15, 2012 at 10:01 AM

      Hi, Lynn,
      King Arthur’s gluten-free flour has been out for a while. I don’t recommend it, though. It works for some things (like muffins), but not at all for others (like yeast breads). It is also very expensive, since you can’t buy it in bulk like you can Better Batter. King Arthur’s flour does not contain xanthan gum, so you’d have to include that ingredient.
      If you’re concerned about having success baking GF, I’d really recommend buying some Better Batter. Early success can be really motivating. :)
      xoxo Nicole

      • Lynn
        February 15, 2012 at 10:12 AM

        I have learned so much from you; thank you!!

        • February 15, 2012 at 10:37 AM

          You’re welcome, Lynn. Thanks for being gracious. :)
          xoxo Nicole

  • Anneke
    February 15, 2012 at 9:27 AM

    Hey Nicole! Your manuscript is great! I know, cause I know you. And the muffins look great, too! Be well! Anneke

    • February 15, 2012 at 9:32 AM

      Thank you, Anneke. :)
      xoxo Nicole

  • Mandy Howerton on Facebook
    February 15, 2012 at 9:07 AM

    Hey Nicole! Have you heard of Simply Elizabeth? I got some as a freebie. It’s so awesome! You should check it out.

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