Country-style granola muffins with apple
Instructions
Granola
Granola muffins
Tip
Give your granola muffins an exciting twist by experimenting with different toppings such as toasted coconut flakes, dried fruits, seeds or nuts before you bake them. If you add chopped fresh fruits, be sure to coat them in flour before adding to avoid them sinking to the bottom of the pan. You can also replace the granola with other crunchy toppings like crumbled banana and oatmeal cookies or spelt cookies which will enhance the flavour and texture of the spelt flour in the muffin batter. These toppings bring different textures and flavours, making your muffins look and taste great.
Tip
Present these granola muffins warm with whipped butter on a rustic wooden board for a cozy country-style look, or pair them with natural or vanilla skyr and a honey or maple syrup drizzle for extra indulgence. Pair them with other granola-based snacks like our granola bars, granola cookies or frozen yoghurt lollies for a cool twist.
Questions about country-style granola muffins with apple
Our granola muffins blend the crunchy texture of granola with the softness of a muffin, making them an ideal choice for a snack. They're packed with the rich tastes of honey, cardamom, and fresh apples. If you're looking to tailor the recipe to your preferences or wondering how to keep them fresh, you'll find helpful tips below to guide you through baking these delicious treats.
Ingredients
Granola
|
Coarse rolled oatmeal
|
120 g |
|---|---|
|
Almonds, coarsely chopped
|
130 g |
|
Whole buckwheat
|
140 g |
|
Honey
|
3 tbsp |
|
Rapeseed oil
|
1½ tbsp |
Granola muffins
|
Natural Arla® Skyr
|
200 g |
|---|---|
|
Wheat flour
|
200 g |
|
Spelt flour
|
100 g |
|
Baking powder
|
2 tsp |
|
Ground cardamom
|
1 tsp |
|
Salt
|
½ tsp |
|
Eggs
|
2 tsp |
|
Apples, coarsely grated
|
2 |
|
Apple, diced into small cubes
|
1 |
Prevent your granola muffins from sticking
To keep your muffins from sticking to the pans, there are several steps you can take. Always allow the muffins to cool for a few minutes in the tray before attempting to remove them. This lets them set and reduces the chance of sticking. You can also try greasing the pan with butter, oil, or non-stick spray before adding the batter, or using paper liners. Finally, consider using silicone muffin trays. These are naturally non-stick and flexible, making removal that much easier.
Expert preparation techniques for the perfect granola muffin
For muffins that are exquisitely soft and tender, mix the wet and dry ingredients separately before gently folding them together. This method prevents overmixing, which can make the muffins tough. Don't worry about any small lumps; they're better than overmixing. The batter may seem wet when you add the granola, but as it sits, the granola will absorb the moisture, and the batter will thicken to the right consistency for moist and delicious muffins.
What type of granola is best to use in this recipe?
While freshly made granola mix like in our recipe is ideal for a rustic and homemade effect, feel free to try different granola types to discover what you like best. Flavoured granolas, such as chocolate, coconut, cinnamon or raspberry, can introduce new and exciting tastes. Just make sure the granola's flavours complement the honey, cardamom and apple in the muffins. If the granola you choose is sweeter than usual, you may wish to use less honey to keep the muffins from becoming too sweet.
Why are my granola muffins dry?
To ensure your granola muffins stay moist, bake them until just done, about 30 minutes at 175 °C. Watch them closely to avoid overbaking and use a toothpick stuck into the middle of a muffin to test if they're ready—it should come out clean. The right amount of wet ingredients like skyr and rapeseed oil is key, as listed in our recipe. After baking, let the muffins cool in the pan for a short period before moving them to a wire rack.
Can I add other fruits to the granola muffins recipe?
Definitely! Fresh fruits such as diced apples or blueberries make great additions to granola muffins, bringing extra flavour and texture. For even fruit distribution and to keep them from sinking while baking, just dust your fruit pieces with flour before gently folding them into the batter. This trick helps the fruit stay evenly spread throughout the muffin, giving you a tasty flavour in every bite.
The magic of every ingredient
Our granola muffins start with a select mix of ingredients that blend to create a perfect mix of flavours and textures. Each ingredient is key to the muffins' texture and taste. Coarse rolled oatmeal forms the granola's hearty base, offering fibre and a full texture. Chopped almonds add a nutty crunch, and whole buckwheat brings a satisfying bite with its earthy taste.
Honey sweetens the muffins naturally, making them moist and extending their shelf life. It pairs beautifully with ground cardamom's aromatic warmth, which adds a subtle exotic spice. Rapeseed oil helps toast the granola to a golden crispness.
Wheat and spelt flours make the muffins soft and tender, and baking powder ensures they rise well. Just a pinch of fine salt balances and boosts the flavours.
Eggs add structure and richness to the batter, and skyr natural, a thick Icelandic yoghurt, makes the muffins incredibly moist. Fresh apples, grated and cubed, infuse the muffins with a juicy freshness. The grated apples mix smoothly into the batter, while the cubed apples offer tasty bursts of fruit.
We've chosen each ingredient to enhance the granola muffins' unique taste and texture, showcasing the simple beauty of combing natural ingredients to create a special treat.
