Crunchy tops on soft and fluffy muffins – the perfect combo! Kids will adore these muffins as a snack. They also freeze well for an afterschool snack.
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 cup whole milk
- ½ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup Peanut Butter Granola, divided (I’ve also used KIND Peanut Butter Whole Grain Clusters)
Place muffin papers in 16 muffin cups (or spray with cooking spray). Heat the oven to 400-degrees Fahrenheit.
In a large bowl, whisk together flours, soda, baking powder, cinnamon and sugar. In a small bowl, whisk together milk, oil and vanilla. Add liquid ingredients to dry ingredients and stir for 15 strokes with a wooden spoon – or just until barely mixed. (It’s fine if a few pockets of flour remain.) Stir in ½ cup granola with about 2-3 strokes.
Using a medium scoop, fill prepared muffin cups 2/3’s full. Top each muffin with about 1 teaspoon of the remaining granola.
Bake for 15 minutes or until a toothpick inserted in the center of the muffin comes out fairly clean (a few crumbs are fine, but no liquid batter.)
These muffins freeze well in a zip-top freezer bag.
Originally Shared by : Tea Spoon of spice