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Yogurt and Granola Muffins

Yogurt and Granola Muffins

Sadly, I’m not much of a morning person, so I’m not likely to make anything elaborate for breakfast. Every once in a while, however, I am inspired to bake a little something different we can enjoy for a morning treat.

My usual breakfast is a bowl of yogurt and granola. I’ve never been a cereal and milk fan, but I can get excited about a bowl of yogurt and granola. I decided to try incorporating that combination into a batch of muffins. That proved to be a very good idea.

Yogurt and Granola Muffins on a wire cooling rack

The muffins themselves benefit in the moistness category by the addition of yogurt. Plus, the granola gives them a nice crunch plus some additional flavor. Of course, I can never resist a streusel topping. These muffins are topped off with a simple and sweet streusel that incorporates even more granola.

It probably goes without saying that the flavor of these muffins can change by using different kinds of granola. I used a granola made mostly of oats and almonds. Have fun experimenting with different varieties! And, be sure to pass along any especially good combinations.

Yogurt Granola Muffins

Yield 12 standard-sized muffins
Prep Time 20 minutes
Cook Time 18 minutes

Yogurt makes these muffins super moist, while granola gives them an irresistible crunch!

Yogurt and Granola Muffins


For the muffins:

  • 1 & 1/2 cups (180g) all-purpose flour
  • 3/4 cup granola*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) plain Greek yogurt
  • 1/4 cup (57g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla

For the streusel:

  • 1 & 1/3 cups granola*
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (57g) unsalted butter, melted


To make the muffins:

  1. Preheat oven to 375°F. Line 12 standard-sized muffin cups with paper liners.
  2. Whisk together the flour, 3/4 cup granola, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, mix the sugar, yogurt, butter, eggs, and vanilla until well blended. Add the flour mixture, and mix just until blended.
  4. Divide the batter evenly among the prepared muffin cups, using about 3 tablespoons of batter to fill each 3/4 full.

To make the streusel:

  1. Combine 1 & 1/3 cups granola, brown sugar, and butter until combined and crumbly. Sprinkle evenly over the muffin batter in the pan.
  2. Bake 15 to 18 minutes, or until the muffins are browned and a pick inserted into the center comes out clean.
  3. Cool the muffins in the pans on a wire rack for 5 minutes. Then, remove the muffins from pans and place directly on a wire rack to cool completely.


*Most any granola will work. If you use a granola with dried fruit, I recommend picking out the fruit when making the streusel.

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This recipe was originally developed for Go Bold with Butter, where I am a paid contributor

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    27 Comments on “Yogurt and Granola Muffins”

  1. These look great! I was wondering if you think they would freeze well?

  2. These do look so moist, and the granola streusel is such a creative idea. I can imagine these would be amazing using homemade granola, too!

  3. I love recipes like this – just think of the granola possibilities! So many varieties, so many options! And one can never have too many muffins in their repertoire…

  4. I love Greek yogurt and granola, so these muffins sound just incredible! I would gladly eat these any time of day! 😃

  5. They are Huge.. i usually ate everyday a heavy breakfast but this looks so good. Maybe i will make them when my future girlfriend-to-be spends the night with me and needs a light breakfast to keep going her day.

  6. I LOOOVE granola, so I def. adore the idea of it in muffins! And yogurt is such an awesome addition to baked goods, SO MOIST! 😛

  7. I can’t do anything in the morning until I’ve had my coffee! I’ll have to make a batch of these the night before I want to eat them. Love that they are basically my normal breakfast but in muffin form!

  8. Same here, a good portion of my diet consists of yoghurt and granola. Can’t remember the last time I had a bowl of cereal and milk. There’s something so wholesome and comforting about yoghurt and granola in the morning. Having it in muffin form just takes it to the next level. Yum!

  9. I am a yogurt and granola girl as well, so I am already a fan of this muffin.. Thanks for the recipe!

  10. Jen,
    Love these muffins. Who can say no to the streusel topping? Pinned.

  11. Yogurt and granola is my very favorite breakfast, and I adore muffins, so these little gems sound perfect to my ears. Plus, I just can’t resist a streusel topping!

  12. Beautiful muffin, Jennifer! This would make the perfect breakfast!

  13. I’ve been wanting to make these as soon as you posted them, and I finally did last week. Delicious, moist and crunchy from the granola on top. What a great idea! I used a granola with mixed nuts and basic oat clusters. This brand also has a chocolate variety, with chunks of dark chocolate. That sounds rich and dangerous, but I’ll probably make them in the near future!

  14. My streusel on top burnt a little bit, but the muffins were perfect. Any remedy for burning the streusel?

  15. I made this into 2 mini bread loaves with Bear Naked Triple berry granola. It’s amazing!

  16. Can i use pumpkin puree instead of butter and yogurt??? I realize it will change the texture, but I love pumpkin.

  17. So good! The brown sugar streusel was so chewy and crunchy and perfect for the soft and sweet muffins! I used raspberry yogurt and coconut granola!

  18. I made these yesterday with my 3 year old using a birthday cake granola we picked up at Costco, and oh my goodness are they delicious. So moist with a little bit of crunch from the granola and some fun colors from the sprinkles in the granola. We switched almond extract for the vanilla, and it tasted just like birthday cake. So easy to make and so delicious with the possibility for so many different flavors!

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