Muesli muffins | Pastry Recipes

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  • Prepare these quick muesli muffins in just 10 minutes.

    Lightly spiced with ginger, these muesli muffins are the perfect choice for breakfast muffins. Packed with muesli of your choice, dried fruit and honey. This recipe uses sunflower oil instead of butter for a lower fat option.


    • 250g self-rising flour

    • 1 tsp baking powder

    • 1 tsp ground ginger

    • 100g muesli

    • 50 g dried fruit of your choice (chopped)

    • 2 eggs

    • 200ml) milk

    • 5 tablespoons sunflower or vegetable oil

    • 50g light brown sugar

    • 5 tablespoons runny honey


    • Preheat the oven to 200°C/400°F/Fan 180°C/Mark 6.

    • Line a muffin pan with 12 cases.

    • Sift the flour, baking powder and ginger into a large bowl.

    • In another bowl, mix the muesli and dried fruit. Add ¾ of the muesli mixture to the flour mixture. Set the rest aside.

    • In another bowl, combine all remaining ingredients until well combined.

    • Pour the dry ingredients into the wet ingredients and mix until just combined.

    • Divide the mixture among the 12 muffin cups and sprinkle with the remaining muesli.

    • Bake for 20 minutes or until golden brown and well puffed.

    • Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

    The best tips for making muesli muffins

    These muffins can be frozen. Once cooled, place in an airtight freezer bag and freeze for up to a month.

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