Buttermilk Granola Muffins with Whole Wheat Flour

For the Muffin Batter

Stir gently—just until combined. Overmixing toughens the crumb like a storm on the horizon

Ingredients

• 2 Cups (227g) King Arthur White Whole Wheat Flour
• 1 Cup (213g) Brown Sugar, Packed
• ¾ Teaspoon Salt
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ¾ Teaspoon Cinnamon (Optional)
• 1 Cup (99g) Prepared Granola
• 1 Teaspoon Vanilla Extract
• ⅓ Cup (67g) Vegetable Oil
• 1 ½ Cups (340g) Buttermilk Or 1¼ Cups (283g) Liquid Whey

Instructions

1. Preheat oven to 400°F. Lightly grease a standard muffin pan or line with paper cups and grease the liners.
2. In a large bowl, whisk together flour, brown sugar, salt, baking powder, baking soda, cinnamon (if using), and granola.
3. In a separate bowl, whisk together vanilla extract, vegetable oil, and buttermilk or whey.
4. Pour wet ingredients into dry and stir just until combined.
5. Spoon batter into muffin cups, filling nearly full. A slightly heaped scoop works well.
6. Sprinkle tops with extra granola if desired.
7. Bake for 16–18 minutes, until a toothpick inserted in the center comes out clean.
8. Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Prep: 15 min • Cook: 18 min • Wait: 5 min