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!
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.