No bullshitting around, these might be the best muffin to come out of my kitchen.
I could talk about being a bit overwhelmed and bummed to be so quiet on my little corner of the internet. I could go on about all the amazing things that I have done, and have in the works. I could muse on wishing I could do more great things, and less things that make me feel crappy and stressed. I could lament that the last recipe posted was something small and cakey too. I could admit that I’m a bit obsessed with making breakfast foods that are so much better than what any diner, cafe or restaurant serves.
But now I can’t stop thinking about how damn good these strawberry granola muffins are. Like, these babies are an ode to my DIY love. No, we’re not going all twee and artisan here.
But simply this:
Salty sweet granola, a little bitter from its olive oil base. Studded with toasty cashews, pistachios, sliced almonds and sesame seeds. Shattering apart into flaky, oat rain in the batter. Yes.
Strawberries grown by beekeeper Meg, picked and preserved in thyme syrup. Swapped for something I preserved at the ubiquitous BK Swappers last summer. Pockets of tender, sweet, shockingly intense berries at random in your muffin. Oh hell yes.
And then there’s the base. Have you figured out yet, that I’m totally smitten by flours. Mixing different flours by weight gives you interest in flavor, a nice crumbly texture, so much more depth than all-purpose flour. Brown sugar sweetens the party, buttermilk makes it tender and irresistible.
It’s grandiose to say that these muffins are why I get excited for food. Why preserving and making it myself satisfy certain parts of my soul. Why the change of season, and the simplicity of good food, gets people excited. Why I almost crave a very rainy Sunday as an excuse to putz around in the kitchen and bake some muffins.
Call it grandiose. Call me hyperbolic. But having gone through a few months of reduced time available for cooking, kitchen mehs and other distractions, this muffin is amazing. It’s refreshing. It’s exciting.
Even if you're not a DIY type, these muffins are a great treat. Use whatever granola you have on hand [and like]. A great stand-in for syrup-preserved fruit would be dried fruit soaked in a warm liquid like bourbon, wine or water. Whatever fruit you are using, make sure to drain it thoroughly.
Adapted from Nigella's Granola Muffins
- 1 cup, 200 grams light brown sugar
- 1 cup, 120 grams whole wheat pastry flour
- 1/3 cup, 40 grams spelt flour
- 1/3 cup 40 grams millet flour
- 1/3 cup, 40 grams buckwheat flour
- 1 1/3 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup, 10 oz buttermilk
- 1/2 cup, 4 oz oil - vegetable, olive, coconut, or any blend you prefer
- 1 large egg
- 1 egg yolk
- 2 2/3 cups granola
- 4.5 oz strawberries
- Preheat the oven to 400°. Line two muffin pans with twenty liners and coat with baking spray.
- In a medium bowl, combine the brown sugar, flours, baking soda and salt. Whisk well to combine and aerate the ingredients, making sure to break up any clumps of brown sugar.
- In a small bowl, combine the buttermilk, oil, egg and yolk. Whisk to combine.
- Pour the liquids into the dry ingredients and using a spatula, stir until barely combined.
- Add the granola to the batter, stirring just a few times to combine. Add the strawberries and stir once or twice more.
- Portion out the batter into the muffin pans using a 1/4 cup measuring cup or my favorite tool, the number 20 disher.
- Bake for 20-25 minutes or until a toothpick comes clean. I recommend checking at 20 minutes, but it took 25 minutes for me.
- Remove from the oven, let cool for five minutes and gently remove the muffins from the pan to a cooling rack.
- Eat while warm! Once cooled, transfer to an airtight container and eat within 3-5 days [or freeze for longer storage]. Toast them with a dab of butter for delicious breakfast all week.