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Bear Naked® Triple Berry Granola Muffins
Bear Naked® Triple Berry Granola Muffins 1

Bear Naked® Triple Berry Granola Muffins

Delicious Granola Breakfast muffins studded with fresh berries and pecans, topped with Granola Streusel and powdered sugar.

Products Used: Bear Naked® Granola Triple Berry Crunch
Servings: 24 jumbo, 48 regular, or 120 mini muffins


  • 2 oz. Butter, softened
  • 2 cups Bear Naked® Triple Berry Granola
  • 1/2 cup Pastry or All Purpose Flour
  • 1/2 cup Brown Sugar
  • 4.5 cups Bear Naked® Triple Berry Granola
  • 3 cups Whole Milk
  • 6 cups Pastry or All Purpose Flour
  • 2.5 tbsp Baking Powder
  • 1.5 tsp Baking Soda
  • 1.5 tsp Pumpkin Pie Spice or Cinnamon
  • 3/4 tsp Sea Salt, fine
  • 3 cups Sugar
  • 3 Large Egg, beaten
  • 3/4 cup Vegetable Oil
  • 2 tbsp Vanilla Extract
  • 3 cups Fresh Berries (frozen)
  • 3-4 tsp Flour
  • 1.5 cups Pecans, pieces
  • 1.5 cups Streusel Topping
  • As Needed Powdered Sugar


1. Prepare streusel (see separate recipe below) and set aside. Preheat convection oven to 375º F. Low fan.
2. In a mixing bowl or container, mix granola and milk. Let sit and soak for 1 hour at room temp.
3. In a large mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice (or cinnamon), and fine sea salt. Sift.
4. Add sugar to flour mixture, stir well with a whisk to blend. Pour the soaked granola and milk mixture into dry ingredients; add beaten egg, vegetable oil, and vanilla and stir with a rubber spatula until fully combined. Do not overmix.
5. Toss berries with a little flour to coat (this is particularly important if the berries are frozen).
6. Gently fold berries and pecan pieces into batter.
7. Scoop 2.4 oz wt (#16 size scoop) of batter into each paper cup lined well of regular sized muffin pan.
8. Place 1 ½ tsp of streusel evenly on top of each muffin.
9. Bake at 375º F in convection oven for approx. 18-20 minutes. (cook time determined using room temperature batter). Test pick when inserted should come out clean with a few crumbs attached.
10. Remove muffin pans from oven and place on racks to cool to room temperature.
11. Using a fine sieve or shaker jar, dust tops of muffins with powdered sugar prior to serving.

1. Allow butter to soften to room temperature.
2. Place granola, flour and sugar into a mixing bowl.
3. Add softened butter and blend with hands until granola, flour and sugar are well mixed.
4. Store in an airtight container.