Quick and easy to make, these breakfast muesli muffins are perfect for breakfast on the go, elevenses … or simply just because.
These muffins are packed with all of the gorgeous fruits and cereals that we commonly find in muesli and make a great alternative breakfast in a hurry.
In fact, although I've named this recipe Breakfast Muesli Muffins, in truth you can enjoy these at any time of day. They are easily transportable so great in a lunch box too.
I've used wholemeal spelt flour in the recipe which brings a lovely nutty flavour. Spelt is an easily digestible ancient grain that is a primitive relative of modern wheat.
You can also get white spelt flour and use this in place of the regular plain flour in this recipe.
If you do not have any spelt flour simply substitute regular wheat flour instead.
The muffins are sweetened with panela sugar an unrefined cane sugar but you can also use light muscovado sugar a partially refined cane sugar. Both have a good molasses content and give extra flavour to the muffins.
How to make Breakfast Museli Muffins step by step
Place all the dry ingredients in a mixing bowl. Mix to combine. Combine wet ingredients in a jug. Add wet ingredients to dry. Mix until combined. Spoon into muffin cases and bake until golden.
Tips for success
Just like any muffin recipe, these are super easy to make with no need for creaming, folding or even sieving.
It's simply a case of mixing the wet and dry ingredients separately and then combining the two. As I say, you can't get much easier! Just bear the following tips in mind.
- Do not over beat the mixture. This can start to develop the gluten in the flour and make the muffins tough. Just fold (gently stir and lift the mixture) until the wet and dry ingredients are combined.
- For even baking, you may need to rotate the tray after 15 - 18 minutes baking.
- The recipe gives the quantity and baking times when using tulip muffin cases. These pretty muffin cases are a little larger than regular muffin/cupcake cases. If you'd prefer to use regular paper cases you will need about ten. Bake for about 20 minutes, checking to see if they are cooked after about 15 minutes.
- The tops of the muffins can be left plain or sprinkled with extra museli, chopped nuts or seeds. Avoid scattering the top of the raw muffins with the dried fruit pieces from the muesli, as these could catch/burn more easily.
- Be aware that the colour from of panela sugar can make the muffins look fully baked and ready to be removed from the oven before they are. Carefully check them by touch. They should have a very slight give to them.
📖 Recipe
Breakfast Muesli Muffins
Equipment
- muffin tin
- tilip muffin or cupcake cases
Ingredients
- 125 g (4oz) wholemeal spelt flour
- 50 g (2oz) plain flour
- 2 teaspoon level baking powder
- ½ teaspoon ground cinnamon
- 125 g (4oz) muesli
- ½ orange zest of (optional)
- 125 g (4oz) panela or light muscovado sugar
- 50 g (2oz) or dark chocolate chips
- 150 ml (¼pt) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 g butter melted
- a little extra muesli, chopped nuts or seeds, to sprinkle (optional)
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line a muffin tin with tulip muffin cases.
- Place 125g (4oz) wholemeal spelt flour 50g (2oz) plain flour, 2tsp baking powder, ½tsp ground cinnamon, 125g (4oz) muesli, grated zest of ½ orange, 125g (4oz)sugar and 50g (2oz) chocolate chips into a mixing bowl. Stir to combine and make a well in the dry ingredients.
- In another bowl or large jug add 150ml (¼pt) milk, 2 eggs and 1 teaspoon vanilla extract. Use a fork to beat the eggs into the milk. Then beat in 150g (4oz) melted butter.
- Pour the egg and milk. mixture into the centre of the dried ingredients and use a spatula or large metal spoon to quickly fold everything together.
- Fill the muffin cases about ⅔ - ¾ full with the batter mixture. Sprinkle a little extra muesli, chopped nuts or seeds if desired.
- Bake in the centre of the oven for 25 minutes. Once baked, remove from the oven. Allow to stand for a few minutes in the tin before transferring the muffins to a wire rack to cool.
Video
Notes
- The recipe above includes the quantities and baking times for muffins made in tulip muffin cases. These pretty cases are a little larger than regular muffin cases. If you'd prefer to use regular muffin cases you will need about 10 cases. Reduce the cooking time to about 15 -20 minutes.
- For even baking and browning, rotate the tray after 15-18 minutes in the oven
- The tops of the muffins can be left plain or sprinkled with extra museli, chopped nuts or seeds. Avoid scattering the top of the raw muffins with the dried fruit pieces from the muesli, as these could catch/burn more easily.
- Be aware that the panela sugar can make the muffins look fully baked and ready to be removed from the oven before they are. They should have a very slight give and spring back to them when gently pushed.
Nutrition
I'm linking this post to #CookBlogShare hosted at Sew White
Amy Botticello says
I was looking for a way to use Muesli in muffins and stumbled on your website. I made your recipe this morning and they turned out wonderfully! I did make one change (1/4 c butter, instead of 1/2). They baked up really high with a nice domed top. The muesli on top makes them look extra yummy. My husband called out, "These are good!."
Jacqueline Bellefontaine says
Amy so glad you and your husband liked the muffins. I hope you go on to enjoy more of my recipe.
Marissa Schaumloffel says
Oooh I just love Muesli! These look wonderful!
Jacqueline Bellefontaine says
Thank you. Enjoy!
Sisley White says
These look too good to eat! They are so photogenic. I can't wait to bake up a batch x
Thank you for linking up to #CookBlogShare x
Jacqueline Bellefontaine says
Thank you, Sisley, I really like these muffins Hope you like them.
Eb Gargano | Easy Peasy Foodie says
Muffins for breakfast? Yes please! These look just the right combination of healthy and delicious 😀
Janice says
What a great breakfast muffin, so much delicious texture to munch on.
Kacie Morgan says
I've been trying to find a tasty breakfast I can just grab on the go as I'm terrible for skipping breakfast. These muffins would be ideal - thank you!
Jacqueline Bellefontaine says
The would indeed Kacie - Enjoy!
Renu says
I had loads of spelt flour and was looking for recipes and Wow I landed on this page through cookblogshare, I am loving the texture of this muffin and especially that it can be enjoyed for breakfast.
Judy Barnes says
I just found this recipe and plan to make it, using pecan pieces instead of chocolate. Question: have you ever tried it with Sucanat (dried cane juice) in place of brown sugar?
Jacqueline Bellefontaine says
Sorry no I have not tried it with dried cane juice which i am not familiar with.
Nickki says
These breakfast muffins look and sound so good Angela! My kind of recipe. I could happily have a couple of them with my coffee any day of the week! x
Kat BakingExplorer says
They look absolutely scrummy and I'd happily scoff one (or two!) for breakfast!
Amanda says
I've been searching for something healthy to drag me away from toast in the morning and I think I've found it 🙂 Guilt-free cake for breakfast, I can't wait! 🙂 xo
Monika Dabrowski says
These muffins sound so good and healthy, with lovely added bits, and I need to find that musli with beetroot in it!
Cat Curly's Cooking says
These muffins look so tasty and won't make you feel guilty when you're eating them because they're healthy x
Eb Gargano says
What a lovely recipe! I love how easy and healthy it is. Perfect for busy mornings 😀 Eb x