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.
For me to use up this much of my favorite granola in one recipe, it has to be good.
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?
The batter is thick. It has granola in it. But there’s, like, a pretty sweeeeet crumble-type granola topping, too.
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.
Hello, USA Pans muffin tin that I never ever grease. You handsome devil.
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.
- 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
- Preheat your oven to 325 degrees F. Grease or line a standard 12-cup muffin tin and set it aside.
- 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.
- 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.
- 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.
- 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.
- 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?