About the Recipe
An original For Good Granola recipe
Your tahini should be thick yet pourable. Before measuring, stir well to fully incorporate any separated oil. Avoid using old or dry tahini from the bottom of the jar, as it may affect the texture of the batter.
Ingredients
CRUMBLE TOPPING
1 cup flour
1/2 cup brown sugar, light or dark
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt, kosher
1/2 cup butter, chilled and cut to 1/2-inch pieces
MUFFINS
5 eggs, large, room temperature
1/4 cup buttermilk, room temperature
1 tsp vanilla bean pasted (swap 1:1 vanilla extract)
1 2/3 cups flour, all-purpose
1 tsp baking powder 6 tbsp tahini, pourable (see note)
4 tbsp butter, room temperature
1/2 cup sour cream
3/4 tsp salt, kosher
1 1/3 cups brown sugar, light or dark
Directions
Step 1
Adjust the oven rack to the middle position and preheat to 325°F. Line a 12-cup muffin pan with paper liners or grease with softened butter.
Step 2
To make crumble topping, in a small bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, and granola. Add the cubed butter and use your fingers or a pastry cutter to mix until it resembles coarse crumbs. Cover and refrigerate while making the batter.
Step 3
In a liquid measuring cup with a spout, add the eggs, buttermilk, and vanilla. Do not whisk to combine. In a medium bowl, whisk together the flour and baking powder. Set both aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the tahini, butter, sour cream, and salt. Beat on medium-high speed until smooth. Add the brown sugar and continue beating until fully incorporated.
Step 5
With the stand mixer on low-medium speed, add the egg mixture one egg at a time, beating for 30–60 seconds between each addition. The buttermilk and vanilla will naturally pour in as you add the eggs—this is fine. Scrape down the sides and bottom of the bowl as needed.
Add the flour mixture and mix until just combined. Gently fold in the granola until evenly distributed.
Step 6
Evenly divide the batter among the 12 muffin cups. Sprinkle the crumble topping over each muffin. Bake for 28–32 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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