Strawberry Granola Muffins
Strawberry Granola Muffins are the perfect mix of fruity, fluffy, and crunchy. With juicy diced strawberries and wholesome granola crumbles folded into a soft muffin base, every bite brings a little bit of texture and a whole lot of flavor. Whether you’re making these for breakfast, brunch, or a midday snack, they’re a fun and satisfying treat that feels a little special but comes together with ease.
This recipe uses a combo of non-dairy milk, canola oil, and yogurt to keep the muffins moist without weighing them down. A hint of vanilla and the option to add a fresh strawberry glaze makes these muffins irresistible. And with a generous topping of granola for that golden crunch, they’re just sweet enough to feel like a treat without being too dessert-like.
Before you get started
Use this checklist to prep your space and ingredients before diving in:
- Preheat your oven to 350°F
- Line 16 muffin cups in two standard 12-cavity muffin pans
- Dice fresh strawberries and set aside
- Break the granola into small crumbles for even mixing and topping
- Measure both your dry and wet ingredients separately
- Use a large bowl for dry ingredients and a separate container for the wet mix
- Mix your glaze (if using) in advance and let the strawberries sit to draw out juice
- Set out a cooling rack for when the muffins are done baking
- Make sure your yogurt and milk are unsweetened and plain for best results
- Keep a spatula or spoon nearby for folding ingredients together gently
Once everything’s prepped, it’s just a matter of mixing and baking.
What You Need To Make Strawberry Granola Muffins
You’ll find the full ingredient list with measurements in the recipe card below. Here’s what you’ll need to bring these muffins to life:
- All-purpose flour
- Sugar
- Baking powder
- Sea salt
- Unsweetened non-dairy milk
- Canola oil
- Unsweetened plain yogurt
- Apple cider vinegar
- Vanilla extract
- Michelles Granola Strawberry and Red Quinoa (broken into small crumbles)
- Fresh strawberries (diced)
- Optional: Fresh strawberry glaze made with lemon juice, sugar, and confectioners’ sugar
These simple ingredients combine into a light, fruity muffin with a satisfying crunch on top.
How To Make Strawberry Granola Muffins
Preheat the oven to 350°F and line two 12-cavity muffin pans with 16 liners. In a large bowl, whisk together the flour, sugar, baking powder, and sea salt until well combined.
In a separate container, stir together the non-dairy milk, canola oil, yogurt, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry and stir just until combined. Be careful not to overmix.
Fold in 1 cup of the crumbled granola and all of the diced strawberries until evenly distributed. The batter should be thick but scoopable.
Divide the batter evenly among the 16 muffin liners, filling each about ⅔ full. Sprinkle 1 tablespoon of the remaining granola on top of each muffin and press it gently into the batter.
Bake the muffins for about 24 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a rack. If you’re using the optional glaze, drizzle it over the cooled muffins for an extra burst of strawberry flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, just make sure to thaw and drain them well to prevent excess moisture from affecting the batter.
What kind of yogurt works best?
Use unsweetened plain non-dairy yogurt for the cleanest flavor. If you’re not dairy-free, regular yogurt works too.
Can I substitute the canola oil?
Yes, any neutral oil like vegetable or avocado oil can be used in place of canola.
How do I store these muffins?
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Is the glaze necessary?
Not at all. The muffins are delicious on their own, but the glaze adds an extra fruity finish if you’re looking for a little more sweetness.
Strawberry Granola Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup unsweetened non-dairy milk
- ½ cup canola oil
- ½ cup unsweetened plain yogurt
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups of Michelles Granola Strawberry and Red Quinoa broken into smaller crumbles, divided
- 1 1/2 cups diced fresh strawberries
- Fresh strawberry glaze optional, see note
Instructions
- Preheat the oven to 350°, line two 12-cavity muffin pans with 16 liners.
- Add the flour, sugar, baking powder, and salt to a bowl, whisk to combine.
- Add the milk, oil, yogurt, vinegar, and vanilla to a large measuring cup, stir to combine. Add the wet ingredients to the dry and mix to combine; do not overmix. Fold in 1 cup of granola and all of the strawberries until evenly dispersed.
- Transfer the batter to the prepared muffin pan, filling each liner about ⅔ full. Top each muffin with 1 tablespoons of granola, pressing the granola gently into the top of each muffin.
- Bake for 24 minutes until a toothpick inserted in the middle comes out clean. Cool completely, drizzle with glaze, if using.