These festive Granola Muffins make for a delightful, just-sweet-enough, good-for-you breakfast muffin you should enjoy year-round. Transform these into dessert in a snap by drizzling liberally with maple butter!

‘Tis the season…when I start hoarding baked goods for the holidays! I’m the kind of person who gets into the holiday spirit as soon as Halloween passes. It’s never too early for me to deck the halls—I’m not even annoyed at holiday music playing all November long! Of course, one of my favorite holiday activities is baking. In early December, I start making cookies and small cakes, and the desserts I choose to make are motivated by practicality. I pick recipes that withstand freezing well so I can bake in advance and have a freezer full of delicious treats ready when Christmas arrives.

This recipe on its own is a healthy breakfast muffin that you will probably want to make year-round. But during the holidays, anything with cranberries in it feels especially festive, don’t you think? They’re great as part of a brunch spread, as a well-deserved snack after spending time in the snowy outdoors, or—if you want to serve them for dessert—drizzled with plenty of maple butter.

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Maple & Cranberry Granola Muffins

These festive Granola Muffins make for a delightful, just-sweet-enough, good-for-you breakfast muffin you should enjoy year-round.

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings 12 muffins

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1/2 cup 63 g all-purpose flour
• 1/2 cup 65 g whole wheat flour
• 1 cup 80 g old-fashioned oats
• 1/2 cup 100 g granulated maple sugar, or regular granulated sugar
• 1 tsp 5 ml baking powder
• 1/2 tsp 2 ml baking soda
• 1/2 tsp 2 ml kosher salt, or fine sea salt
• 1 cup 250 ml milk
• 2 eggs
• 1/4 cup 60 ml walnut oil, or canola oil
• 1 tsp 5 ml pure vanilla extract
• 3/4 cup 80 g fresh cranberries, or frozen unthawed cranberries, each berry cut in half
• 1/2 cup 65 g dried cranberries, coarsely chopped if whole
• 1/2 cup 57 g chopped walnuts
• 1/2 cup 50 g granola cereal of your choice, or 1/2 cup (40 g) old-fashioned oats

Instructions

• Preheat the oven to 350°F (175°C). Line a muffin pan with paper cups.
• In a large bowl, whisk the flours, oats, sugar, baking powder, baking soda, and salt together. In a second bowl, whisk the milk, eggs, oil, and vanilla extract together. Pour this mixture over the dry ingredients and stir just until combined. Fold in the fresh cranberries, dried cranberries, and walnuts.
• Divide the muffin batter between the muffin cups. Sprinkle each muffin with granola, pressing lightly so the cereal sticks to the batter. Bake 15 to 18 minutes, or until a toothpick inserted in one of the muffins comes out clean. Let the muffins cool completely to room temperature.
• SERVING: Enjoy the granola muffins at room temperature, or gently reheated in a low oven. To turn the muffins into dessert, serve with maple butter or maple glaze (see note below).
• STORAGE: Store the granola muffins in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze for up to 1 month.
• NOTE: If you can’t find maple butter, make a maple glaze: simply whisk ½ cup (60 g) powdered sugar with 3 tbsp (45 ml) maple syrup until smooth, then drizzle over the granola muffins.

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This post was created in partnership with Baker’s Secret and World Kitchen. They offered me monetary compensation and a set of baking pans to develop a delicious recipe using their products. As always, companies never dictate what recipes I create, or the opinions I express. I only use products I genuinely believe in. For more information about sponsored posts, please read my Disclosure Policy. Thank you for supporting the sponsors that keep Food Nouveau running!