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Raspberry Granola Muffins
Tart fresh raspberries and hearty granola transform a basic morning bake into something special. Wholemeal flour and muscovado sugar give this batter a deep, caramel-like sweetness that balances the bright fruit perfectly. You'll love how the yogurt keeps the crumb incredibly moist, while a final sprinkle of granola on top bakes into a beautifully toasted crust. They're exactly what you want alongside a hot cup of coffee on a slow weekend morning.
Equipment
- Oven
- Muffin tin
Ingredients
- 250g plain wholemeal flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 200g light brown muscovado sugar
- 100g crunchy granola
- 250g natural low-fat yoghurt
- 100ml milk
- 75ml sunflower oil
- 150g fresh raspberries
- 75g crunchy granola
Instructions
- 1Preheat the oven to 200°C (400°F). Combine the wholemeal flour, ground cinnamon, baking powder, bicarbonate of soda, muscovado sugar, and the first portion of granola in a large mixing bowl.
- 2Stir the dry ingredients together until evenly distributed, then create a well in the center of the bowl.
- 3Pour the yogurt, milk, and sunflower oil into the well. Stir the wet and dry ingredients together until just combined, then gently fold in the fresh raspberries. Don't overmix the batter, or the muffins will turn out tough.
- 4Spoon the batter evenly into a muffin tray lined with paper cases. Scatter the remaining granola over the top of each muffin.
- 5Bake in the preheated oven for about 25 minutes, or until the muffin tops are golden brown and a skewer inserted into the center comes out clean. If it's still sticky, bake for another 2 minutes and test again.
- 6Remove the tray from the oven and let it rest on a heatproof surface for 5 minutes. Carefully transfer the muffins to a wire rack to cool completely.
Notes
- Storage: These muffins are best eaten the same day they're baked, but you can store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat: Warm leftover muffins in the microwave for 10 to 15 seconds to restore their soft texture.
Recipe Details
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