We started I Heart Cooking Clubs back in the fall of 2009 with The Domestic Goddess, Nigella Lawson, as our very first chef. I fell in love with Nigella and the way she writes about food. I think we all did. I cooked a lot of delicious Nigella recipes, but my favorite Nigella recipe was, and continues to be, these Granola Muffins!
I made Nigella's Granola Muffins for the first time back in February of 2010. That time around I made them with a very simple oats and honey granola and I fell in love. I drizzled them with a touch of honey and gobbled them up.
Back in 2018, I made Nigella's Granola Muffins with oats and honey granola again, but changed things up by adding sliced almonds, dried cherries, and coconut chips. They were equally delicious and I loved the added texture of the added nuts and dried fruit.
Now I'm making them again using a seasonal Caramel Apple Granola from Trader Joe's. This granola has a mix of oats, sweet and tart apple slices, peanuts, and pumpkin-spiced pumpkin seeds and let me tell ya...it makes for a delicious autumn-inspired muffin!
I love these muffins for so many reasons. They're so simple, so versatile, and so delicious. They're also a great way to clean out your pantry. Have some leftover granola, dried fruit, or nuts? Go ahead and throw it in. Have fun trying different combinations! Whichever granola and add in's you chose you are sure to have a tasty treat! You really can't go wrong!
Adapted from Feast
by Nigella Lawson
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup light brown sugar
1/3 cup vegetable oil
2 cups granola
Optional: Any kind of dried fruit, or nut, or chocolate chip for added flavor
Preheat the oven to 400F. Line a 12-cup muffin tin with paper muffin cups (I never line with cups, choosing to butter and lightly flour them instead).
Combine the flour, baking soda and salt in a large bowl. In a wide-necked pitcher whisk together the buttermilk, egg, sugar, and oil. Pour this into the dry ingredients and mix lightly to combine. Fold in the granola and then fill the muffin tin. Bake for 25 minutes (mine only needed 20 minutes), until the muffins have risen and become golden brown.
Remove from oven, let cool, and enjoy!