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Buttermilk Granola Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Buttermilk Granola Muffins Recipe

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.

View step-by-step
directions on our blog

At a glance

12 muffins
Nutrition information


Choose your measure:


  • 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


  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.
  9. 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.