This week I wanted to make Jamie Oliver's Granola Dust so I could use it in these muffins, but the week totally got away from me. Job searches, snow, ice, and having the kids home from school dominated most of my week. This makes me sad because it's Granola week at I Heart Cooking Clubs and granola is one of my favorite things.
Since I didn't make it to the store, I made my own granola dust by crushing up some Oats 'n Honey granola that I had in my pantry. This granola dust comes in handy to help make a batch of Nigella Lawson's very delicious, and very versatile, Granola Muffins. I made them and shared them back in 2010 (pictured below) and have thought about them fondly ever since.
Back in 2010, I made a simple version of this muffin with oats 'n honey granola and a drizzle of honey on top. This time around, I'm using a much heartier oats 'n honey granola and decided to jazz things up a bit by adding in some dried cherries, sliced almonds, and coconut chips for flavor, texture, and color. I fell in love with these muffins 8 years ago and I am even more in love with them today.
These muffins are so versatile and delicious. There are a full two cups of granola, along with a hefty dose of brown sugar, so you really get the flavor of both. I think these muffins would be great with a maple granola, cinnamon granola, and especially peanut butter granola (maybe a few chocolate chips too)! I've made the oats n' honey version twice and I must admit that I like this jazzed up version with the add in's even better. My favorite addition was the dried cherries, simply because of their chewy texture and pop of color.
These are the perfect treat to wake up to! I like to serve them with a drizzle of honey, but honey butter would be great as well. These muffins are great served with some fruit and/or yogurt and are a great grab-and-go breakfast. Try them and I bet you'll love them too!
Note: These muffins may vary in color depending on the granola you use. The version I made and shared here today was much darker than my original version. This is ok! Also, Nigella suggests baking these for 25 minutes. My first batch in 2010 took 28 minutes. This batch took 15 minutes (I think my new oven runs hot). Of course, muffin size plays a role in baking time, also. Check your muffins periodically to ensure they are baked to your liking.
Adapted from Nigella Lawson
Recipe found online New York Times Cooking
Makes 12 muffins
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup light brown sugar
1/3 cup vegetable oil
2 cups granola
Optional: dried fruit, nuts, honey, etc.
Preheat the oven to 400F. Line a 12-cup muffin tin with paper muffin cups or grease the tins and don't use paper muffin cups (either one works). Combine the flour, baking soda and salt in a large bowl. In a wide-necked bowl, whisk together the buttermilk, egg, sugar, and oil. Pour this into the dry ingredients and mix lightly to combine. Fold in the granola and mix lightly to combine. Fold in the granola and then divide the muffin mixture between 12 paper cups (or greased tins). Bake for 25 minutes, by which time they should have risen and become golden brown (mine baked about 15 minutes). Remove from oven, let cool, on a wire rack.