If you stock homemade granola in your kitchen, and you have small children with incredibly variable appetites, you are likely to have come across the leftover granola issue. After the cost of the high quality ingredients, and the time of mixing and baking each batch, to throw away even just a half cup of it just about kills me.
So, I save up the leftovers in a pint jar in the freezer. When it’s full, I make these puppies, and redeem my children’s otherwise wasteful habits.
This recipe is from an old post, full of all kinds of jumble. But since I myself have G**gle searched “apronstringz leftover granola muffins” at least half a dozen times since publishing it, it occurred to me today that maybe I had better give it it’s very own brand new post. They are really good!
Cinnamon Crumble Muffins (wink)
makes one dozen very tall muffins
- 1 pint jar (2 cups) leftover granola and milk
- 3 eggs
- 1/4 cup melted butter
- 1/4 cup oil (don’t be afraid of olive oil for baking btw, it works just fine)
- 1/2 cup sugar
- 1 cup whole wheat pastry flour
- 1 cup white all-purpose (plus 1/2 cup or more if necessary)
- 5 teaspoons baking powder (I know this seems like a lot, but it wasn’t too much)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4-1/2 cup raisins (optional)
for the crumble topping
- 1/4 cup butter
- 1/4 cup sugar
- 1/2 cup flour
- 1/2 cup oats
Butter your muffin tin generously. I never used to use butter to grease pans, but have since realized that it does a much better job than oil and makes a delicious crust to boot.
Preheat oven to 400 F.
Beat all the wet ingredients together, whisk the dry ingredients together, then fold the dry into the wet. Add the extra 1/2 cup or more of white flour until you have a thick batter. You should be able to scoop it with a spoon like soft ice cream. Fill the muffin cups to the brim, and then even a teeny bit more. This recipe fit (barely) into my tin, which I think has 1/2 cup sized cups.
Dump all the crumble ingredient together in the empty batter bowl and mash/stir until thoroughly incorporated. Sprinkle onto muffins. It will seem like way too much, but keep trying to pack it on there. As the muffins bake and expand, the tops will suck up the crumble and it will be perfect! Pat the tops so that the crumble stays put. If you really can’t fit all the crumble on, save it in your freezer for your next batch o’ muffs.
Pop into the oven. After 10 or 15 minutes, turn the heat down to 350. Starting at a high heat like this helps make your muffins nicely domed. Bake another- oh hell I don’t know, I never time ’em- 10 minutes? They’re done when the tops feel springy, stick a butter knife in if you’re not sure, there should be sticky crumbs but no batter clinging.
Cool on a wire rack, where the 3YO can’t reach if you want to have any crumble left for anyone else.
Post Script: Add chocolate chips to the batter, and top with frosting and sprinkles for some big mama points!