Honey & Granola Cupcakes

3 Feb


Success!  After my first cupcake debacle, I decided to go back to something a little bit easier, specifically something without icing.  These cupcakes made a perfect breakfast on this cold February day. Paired with a hot cup of coffee, I was warmed up in seconds!

Honey and Granola Cupcakes

Adapted From: Cupcakes from the Primrose Bakery


  • 8 Tbs. unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup mild honey
  • 2 large eggs
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup 2% reduced fat milk
  • 1/2 tsp pure vanilla extract
  • 1/4 cup low-fat plain yogurt
  • 2 1/2 cups granola (pick out any large whole nuts)


  • Preheat oven to 350 degrees
  • In a large mixing bowl cream the butter, brown sugar, and honey until the mixture is light an fluffy, which should take about 2-3 minutes using an electric hand mixer.  Add the eggs, one at a time, mixing for a few minutes after each addition.
  • Sift the flour, baking soda, baking powder, and salt together into a separate bowl.  Mix the milk, vanilla, and yogurt together.  Add one-third of the flour mixture to the creamed mixture and beat well.  Pour in one-third of the milk mixture and beat again.  Repeat these steps until all the flour and milk have been added.  Fold in the granola carefully to incorporate evenly.
  • Carefully spoon the mixture into cups, filling them about two-thirds full.  Bake in the oven for about 24 minutes until golden brown.  To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean.
  • Remove from the oven and leave the cupcakes in their pans for about 10 minutes.  Serve warm with butter and honey.


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