Four muffins, four tablespoons of peanut butter, and about twenty minutes from cold kitchen to plate. That is the whole recipe. No batter, no oven, no waiting for anything to rise.
You toast cinnamon raisin English muffins, spread them with peanut butter, and pile on thin apple slices, granola, honey, cinnamon and flaky salt. The salt is not optional. It is what keeps the honey and granola from tasting like candy.
This is a build, not a bake, so the only thing that can really go wrong is timing. Read the two notes below before you start and it will come out right the first time.
Step-by-Step Instructions
1. Toast the muffins
Split the two English muffins and toast the halves lightly. Set them on a rack for about thirty seconds so they stop steaming.
2. Spread the peanut butter
Spread one tablespoon of peanut butter on each of the four toasted halves. Go edge to edge so the apple has something to sit on.
3. Add the apple
Lay the thin apple half moons over the peanut butter, overlapping them slightly. Press them down gently.
4. Pile on the granola
Spoon the granola evenly over all four muffins, about three tablespoons each. Press it into the peanut butter a little so it stays put.
5. Finish and serve
Drizzle each muffin with honey, then sprinkle with ground cinnamon and flaky sea salt. Serve right away, while the apple is still crisp.
Variations
- Almond butter or sunflower seed butter in place of peanut butter, same one tablespoon per muffin.
- A few toasted pecans or walnuts added with the granola for extra crunch.
- A light spread of cream cheese under the peanut butter if you want it less sweet.
Pro Tips
How to Store Apple Granola Crunch Muffin
Refrigerator
These do not keep well once built. The apple weeps and the granola goes soft within a couple of hours. If you must, wrap tightly and refrigerate for up to one day, then accept a softer texture.
Freezer
Do not freeze the assembled muffins. You can freeze the sliced apple in a sealed bag for up to three months and thaw it overnight in the fridge, though it will be softer than fresh.
Reheating
Do not reheat a built muffin. If you have the components ready, toast a fresh muffin and rebuild it in under two minutes.
Frequently Asked Questions
Q: Can I make these ahead for a weekday breakfast?
Build them the same morning. You can toast, slice and portion everything the night before and keep it in containers, but the assembly takes about two minutes, so there is no real gain in doing it early.
Q: Do I have to use cinnamon raisin English muffins?
No. Plain or whole wheat English muffins work, and you can add a pinch more cinnamon to make up for it. The raisin version is sweeter, so taste and adjust the honey.
Q: What if I do not have flaky sea salt?
Use a small pinch of coarse kosher salt instead. Skip fine table salt, because it dissolves into the honey and you lose the salty pops.
Q: Why did my granola fall off?
Either the peanut butter was too cold and stiff to grip, or the granola was mostly fine crumbs. Warm the peanut butter slightly and use a granola with visible clusters.
Q: Is this a muffin you bake?
No. The English muffin is the base, and everything goes on top of it. Nothing goes in the oven.
Apple Granola Crunch Muffin Recipe – 20-Minute Breakfast
Toasted cinnamon raisin English muffins stacked with peanut butter, crisp Granny Smith apple, granola, honey, cinnamon and flaky salt. Ready in 20 minutes.
Ingredients
Instructions
- 1Toast the muffins — Split the two English muffins and toast the halves lightly. Set them on a rack for about thirty seconds so they stop steaming.
- 2Spread the peanut butter — Spread one tablespoon of peanut butter on each of the four toasted halves. Go edge to edge so the apple has something to sit on.
- 3Add the apple — Lay the thin apple half moons over the peanut butter, overlapping them slightly. Press them down gently.
- 4Pile on the granola — Spoon the granola evenly over all four muffins, about three tablespoons each. Press it into the peanut butter a little so it stays put.
- 5Finish and serve — Drizzle each muffin with honey, then sprinkle with ground cinnamon and flaky sea salt. Serve right away, while the apple is still crisp.
Questions or cooking notes?
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