Strawberry Granola Muffins
Strawberry Granola Muffins are soft, fruity, and topped with crunchy granola. Made with non-dairy milk, canola oil, yogurt, and fresh strawberries, this easy muffin recipe is perfect for breakfast or a snack. Includes an optional fresh strawberry glaze for added flavor. Great for spring baking or meal prep.
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.
Notes
To make fresh strawberry glaze, before preparing ingredients for the recipe, put the diced strawberries for the recipe in a bowl. Add 1 tablespoon lemon juice and 1 tablespoon sugar, mix to coat and combine. Let sit for 20 minutes, stirring sporadically. Strain the juice from the berries, add the juice to 1 ½ cups organic confectioners sugar, and mix until a glaze forms. Add more confectioners' sugar to thicken if needed, or non-dairy milk to thin, if needed.
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