Friends, I have been so excited about sharing these muffins with you! My new Bakery-Style Granola Muffins with Granola Butter Drizzle are s’tasty, have a perfectly domed top, a tender crumb packed with white chocolate chips and crunchy waffle cone granola clusters. Finished with a scrumptious granola butter glaze cascading down the sides. And rainbow sprinkles, because this is a celebration and rainbow sprinkles are non-negotiable.

If you’ve been around here for a while, you know that last year I had the absolute joy of collaborating with my dear friend Michelle Pusateri of Nana Joes Granola to create a the one of a kind Waffle Cone Granola that I am honestly still pinching myself over. What started as a “wouldn’t it be fun…” conversation turned into one of my favorite things I’ve ever put my name on. And the best part? It’s now a permanent part of the Nana Joes lineup! These muffins are a little love letter to that one-year anniversary — and they are absolutely worth celebrating.

You can grab a bag (or three!) of the Nana Joes Waffle Cone Granola directly from the FoodSocial Market–use code: WAFFLELOVE for a discount! Once you have it in your pantry, I promise you’ll find yourself reaching for it again and again — it’s incredible straight from the bag but baked into a muffin?! A bake that had to happen given my affinity for making MUFFINS!

What Makes These Bakery-Style Granola Muffins So Good

Aside from the flavor…let me tell you about a new secret I’ve started using for my muffins — the batter rest. I know, I know, it requires a tiny bit of patience however…allowing the batter to rest for 15–20 minutes before baking lets it fully hydrate. That hydration is what gives you that gorgeous tall, lofty bakery-style muffin top. Plus that with a quick high-heat burst at the start of baking and friends, the dome situation is absolutely unreal.

Here’s what you’re working with in every single bite:

Waffle cone granola butter folded into the wet ingredients for that signature buttery waffle cone flavor running through the entire crumb
White chocolate chips and waffle cone granola stirred right into the batter so every bite has crunch and tasty vanilla undertones
A crumbled granola topping that toasts beautifully in the oven and creates the most incredible crunchy crown
A granola butter glaze drizzled over the top once cooled — sweet, rich, and completely dreamy
Rainbow sprinkles, because life is short and these are an anniversary muffin and we are celebrating!

Tips, Tricks & Swaps

A few notes to set you up for muffin success before you get started:

Don’t skip the batter rest. That 15–20 minute rest before baking is the difference between a flat muffin and a gorgeous domed one. Set a timer and walk away — it’s worth every minute.
The high heat trick is everything. Starting the oven at 425° for the first 5 minutes creates a steam burst that lifts the top. Then reducing to 350° finishes them through without over-baking. No peeking during that first 5 minutes!
Crush the granola topping. Waffle Cone Granola is quite cluster-iscious so, you’ll want to crumble it a bit to sit nicely on top of the muffin before baking. A rolling pin inside a zipper bag works perfectly to bust up those clusters.
Room temperature ingredients matter. Both the granola butter, milk and the eggs should be at room temperature so everything incorporates smoothly.
Gluten free option. Swap the all-purpose flour 1:1 for your favorite gluten free flour blend — I love the Primal Palate GF flour for this. Everything else in the recipe stays exactly the same!
On the drizzle consistency. Start with half the powdered sugar, stir well, then add more until you reach your desired thickness. A thinner drizzle gives you those beautiful cascading drips down the sides. A thicker glaze gives you more of a frosted finish. Both are delicious — you do you!
Sprinkles are optional but highly encouraged. Especially if you’re making these to celebrate something. Which you should be, always.

Frequently Asked Questions

What is WAFFLE CONE GRANOL BUTTER and where do I get it? Waffle cone granola butter is something I created after the launch of my waffle cone granola — it’s basically a luscious, spreadable butter made from the granola. It has the most incredible buttery, toasty waffle cone flavor and it is absolutely magical in baked goods.
Can I make these bakery-style granola muffins gluten free? Yes, absolutely! Simply swap the all-purpose flour 1:1 for your favorite gluten free flour blend. I recommend the Primal Palate GF flour for a seamless swap. Everything else in the recipe stays exactly the same.
Why do my muffin tops come out flat? Two things make a big difference here — the batter rest and the high heat start. Make sure you’re resting the batter for the full 15–20 minutes and starting your oven at 425° before dropping to 350°. Also make sure to fill the muffin wells nearly to the top — more batter = more dome!
How do I store these gorgeous muffins? Store in an airtight container at room temperature for up to 3 days. To freeze, place cooled muffins on a cooling rack inside a baking tray and slide into the freezer. Once frozen solid, transfer to a freezer safe bag. They freeze beautifully for up to 2 months!
Can I skip the drizzle? You can, but I wouldn’t! The granola butter drizzle is what takes these from a really great muffin to an absolutely spectacular one. It also makes them look like they came straight out of a fancy bakery case, and we love that for us.

Made these? I want to see that granola butter drizzle situation! Tag me on social and show me your muffins — nothing makes my day quite like seeing how my recipes turn our for you! 🧁

Print Pin

Baker Style Granola Muffins with Granola Butter Drizzle

A celebratory muffin recipe around the 1 year Anniversary of the launch of my Waffle Cone Granola with Nana Joes Granola!

Course Breakfast

Keyword bakery style muffins, easy muffin recipe, glazed muffins, granola muffins, muffin to it, muffins with drizzle, muffins with granola topping, nana joes, waffle cone granola

Prep Time 30

Cook Time 22

Servings 10

Author Michelle

Ingredients

wet

½ cup waffle cone granola butter, room temperature
3 eggs, room temperature
¾ cup milk, can sub dairy free as need
1 tsp apple cider vinegar, can sub lemon juice as needed
1½ teaspoons vanilla bean paste

dry

2 cups flour, sub Primal Palate g/f flour 1:1 as needed
½ cup sugar, can sub maple sugar as needed
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla salt, can sub standard sea salt as needed

add ins

¾ c chocolate chips white/milk
¾ c waffle cone granola

garnish

Waffle Cone Granola, crumbled
1-2 tbsp sugar

drizzle

2 tbsp waffle cone granola butter
1-2 tbsp milk of choice
1 cup powdered sugar
1-2 tbsp sprinkles, optional

Instructions

Prepare muffin tin by lining with parchment liners, you’ll get 10-12 muffins, set aside.
In a small mixing bowl whisk together the waffle cone granola butter and eggs to fully combine and loosen up the waffle cone granola butter. Once fully incorporated add the milk, apple cider vinegar and vanilla bean paste. Whisk again to combine, set aside.
In a medium sized mixing bowl, add the flour, sugar, baking powder, baking soda and salt, whisk to combine. Toss in the chocolate chips and granola, stirring to incorporate.
Pour the wet ingredients into the dry and using a spatula, stir together gently until just combined. Set the bowl aside and allow it to rest for 15-20 minutes. This step allows the batter to hydrate completely making for a loftier muffin top.
While the batter rests, preheat your oven to 425° and prepare the granola for the top. Depending on the cluster size of the waffle cone granola, you’ll want to crumble it enough to fit on the muffin before baking. I find that a rolling pin works great with the granola inside a zipper bag to bust up the clusters and make it more crumbly.
Once batter is rested, scoop batter (or spoon) into the prepared muffin tin. If you want to bake 10 larger muffins, go for it! For a dozen standard muffins, fill all twelve wells.
Top each muffin evenly with the crumbled granola and if desired add additional chocolate chips. You can also sprinkle additional sugar up on top of each muffin before baking, totally optional.
Place the muffin tin in the oven and bake the first 5 minutes at 425°- after 5 minutes, reduce oven temp to 350° (no need to open the oven) and bake an additional 15-17 minutes or until muffin tops bounce back when lightly touched.
Remove from the oven and allow to cool for 4-5 minutes in the tin then remove to a cooling rack to finish cooling.
Prepare the drizzle by adding the waffle cone granola butter to a small bowl along with the milk. Stir this together until well incorporated. Add half of the powdered sugar to this mixture and stir to combine. Add additional powdered sugar until you have the desired consistency and drizzle of the top of each cooled muffin then add sprinkles if desired.
Enjoy right away or store at room temperature for up to 3 days.

Notes

FREEZE FOR LATER: I like to place the cooled muffins on the cooling rack inside a baking tray (less crumbs in your freezer) then slide that into your freezer. Once the muffins are frozen solid, you can place them in a freezer safe bag to enjoy later.

WAFFLE CONE GRANOLA BUTTER: The waffle cone granola butter performs best at room temperature, so if you store yours in the fridge (I keep mine at room temperature) remove it and allow it to come to room temperature before using.

This post contains affiliate links. I only recommend products I genuinely use and love — thank you so much for supporting my efforts here at Back Porch Paleo!

You’ll also love these waffle cone granola recipes: