Buttermilk Granola Muffins

star rating (27) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

With buttermilk for tenderness, whole wheat for healthy fiber, and granola for a touch of crunch and flavor, these muffins are a delicious way to start any day. Want to make them vegan? See "tips," below.

Buttermilk Granola Muffins

star rating (27) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 03/19/2012



  • 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon, optional
  • 1 cup prepared granola
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 1/2 cups buttermilk or 1 1/4 cups liquid whey*
  • *The liquid drained from plain yogurt when you make thick, Greek-style yogurt.


  • 3/4 cup prepared granola

Tips from our bakers

  • Our Crunchy Granola recipe is a perfect choice here.
  • Want to make these muffins vegan? Substitute 1 1/4 cups orange juice, vegetable juice, cranberry juice, or the juice of your choice for the buttermilk or whey.


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1) Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

2) Whisk together all of the dry ingredients, including the granola.

3) In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.

4) Pour the liquid ingredients into the dry ingredients, stirring just to combine.

5) Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

6) Sprinkle the tops of the muffins with additional granola, if desired.

7) Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

8) Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Yield: 12 muffins.

Nutrition information

Serving Size: 89g Servings Per Batch: 12 servings Amount Per Serving: Calories: 269 Calories from Fat: 90 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 2mg Sodium: 278mg Total Carbohydrate: 40g Dietary Fiber: 3g Sugars: 23g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/12/2015
  • Nancy from Old Greenwich, CT
  • I love these muffins! First, I make the granola--so easy! Then, because the granola recipe makes more than enough granola, I bake these muffins. They are always a hit. And, using the KAF dried fruit mix makes all the difference because you don't have to think about what fruit to add. It's all there.
  • star rating 07/16/2014
  • longhornmama from KAF Community
  • Great muffins! I've made these several times with good results. Love that they use all white whole wheat flour and whey. Today I used whey from making mozzarella and an organic pumpkin flax granola. Just the right amount of sweetness, but since my granola had no fruit, dried cranberries could have been a nice addition, too. Will use this recipe often. Thanks for the recipe!
  • star rating 07/15/2014
  • Cynthia from South Chatham, MA
  • WOW!!! These are so tasty. I had some granola I wanted to use up so I made these. I added an extra 1/3 cup granola to the mix because my granola was very fine and not chunky. I also added 1/2 cup of dried cherries because my granola had no fruit in it. I topped the muffins with granola and added a sprinkle of tubinado sugar. The muffins were very moist and flavorful...simply delicious!!!
  • star rating 02/23/2014
  • Jennifer from Lynnwood, WA
  • The muffins are so easy to make and best of all, they are delicious! I didn't have buttermilk so I used sour milk instead. These muffins were a hit and I'll definitely be making them again!
  • star rating 09/24/2013
  • amymyost from KAF Community
  • Just giving this a so so rating. They were not terrible, but were not very flavorful. I'm sure the type of granola you use impacts the taste, but I used our favorite homemade granola. The muffins are moist, but were flat in the taste department. I did use only half the amount of sugar called for, but I do that with all my muffin recipes. Maybe adding berries would pump up the flavor.
  • star rating 09/15/2013
  • Steffi from Germany
  • star rating 01/01/2013
  • thorofare from KAF Community
  • Made this recipe to share with a heath conscious friend. Added some dried cherries, cranberries, blueberry mix and they were great! So moist and full of flavor!
  • star rating 12/28/2012
  • Pam from Temple, TX
  • These were very good. I used coconut and almond granola. I followed the recipe as given (adding 1/2 teaspoon of allspice as others) and divided the batter into 12 muffins. Mine were overcooked in 15 minutes. I will definitely make they again but will either reduce the temperature or time.
  • 12/02/2012
  • Christie from Atlanta, GA
  • Good muffins but TOO SWEET. Half the sugar would be healthier and would enhance the taste of the muffins.
  • star rating 08/17/2012
  • tht523 from KAF Community
  • I made these muffins to use up some granola I bought that I didn't really care for. I was a little concerned about the lack of eggs in the recipe, but they turned out very moist with nice cinnamon flavor. Very easy to throw together. These muffins make a great breakfast with a schmear of butter on them and glass of milk on the side.
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