These Nutty Trail Granola Muffins are a delightful twist on the classic trail mix, baked into a wholesome and satisfying muffin.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, combine the milk, melted butter, molasses, egg, and grated apple. Mix well until the ingredients are fully incorporated.
Make sure the butter is slightly cooled before mixing to prevent cooking the egg.
In a large bowl, combine the granola, brown sugar, flour, baking powder, cinnamon, salt, peanuts, raisins, chocolate chips, sunflower seeds, and wheat germ.
Sift the flour and baking powder together to ensure even distribution.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Stop mixing as soon as you don't see dry flour to avoid dense muffins.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy them as a wholesome snack or breakfast treat.
Pair with a hot beverage for a comforting experience.
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