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breakfast museli muffin removed from its case with ingredients in front.
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5 from 9 votes

Breakfast Muesli Muffins

These Muesli muffins are not only perfect for breakfast on the go, but any time you choose. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: British
Keyword: baking, muffin
Servings: 7 muffins
Calories: 330kcal
Author: Angela Entwistle


  • muffin tin
  • tilip muffin or cupcake cases


  • 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)


  • 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.



  • 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.
 The muffins are best enjoyed slightly warm from the oven but will keep up to 1 day in an airtight container. Refresh for 20 seconds in the microwave to serve slightly warm.


Calories: 330kcal