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Yogurt and Granola Muffins

These moist, flavorful yogurt and granola muffins are the best way to start your day! Tender vanilla-scented muffins have granola baked inside and as a streusel topping for double the crunchy goodness.

Single granola yogurt muffin on plate with additional muffins in background

Hearty Breakfast Muffins With Granola

I’m not much of a morning person, which means I’m not the type to wake up at the crack of dawn to fry up a skillet of bacon and cook a batch of homemade pancakes. A frequent breakfast for me is a bowl of yogurt and granola, so I decided to try incorporating that combination into a batch of muffins to make breakfast even easier. 

With these yogurt and granola muffins, I don’t even have to pour granola into a bowl—I can just grab a muffin and breakfast is served.

Stack of granola yogurt muffins on platter

The muffins themselves benefit in the moistness category from the addition of yogurt. Plus, the granola gives them a nice crunch and some additional flavor. Of course, I can never resist a streusel topping. Each muffin is 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 often use a granola made mostly of oats and almonds. Have fun experimenting with different varieties! 

Overhead view of ingredients for granola yogurt muffins

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the muffins: 

  • All-purpose flour – Learn more: How to Measure Flour
  • Granola – Most any granola will work. If you use a granola with dried fruit or chocolate chips, I recommend picking them out before making the streusel.
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Plain Greek yogurt
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Eggs – Lightly beat these in a separate bowl before adding them to the rest of the ingredients.
  • Vanilla – Use store-bought or homemade vanilla extract.

For the streusel:

What Kind of Greek Yogurt is Best to Bake With?

Full-fat Greek yogurt, which is commonly labeled as whole milk Greek yogurt, is best for baking. The higher fat percentage gives baked goods a moist, tender crumb.

Granola yogurt muffin on white plate with wrapper removed

How to Make Yogurt and Granola Muffins

The process of making these muffins is pretty standard, and like other muffin recipes, they come together in a matter of minutes. Here’s what you’ll need to do.

Prepare. Preheat your oven to 375°F and line 12 standard-sized muffin cups with paper liners.

Mix the dry ingredients. Whisk the flour, 3/4 cup granola, baking powder, baking soda, and salt in a medium mixing bowl.

Finish the batter. In another mixing bowl, stir together the sugar, yogurt, butter, eggs, and vanilla extract. Add the flour mixture and mix just until combined.

Overhead view of muffin batter in muffin cups

Fill the muffin pan. Divide the batter evenly among the prepared muffin cups; use about 3 tablespoons of batter, filling each cup three-quarters of the way.

Make the topping. Combine the granola, brown sugar, and butter in a small bowl until the mixture is crumbly. Divide the topping onto the muffins.

Bake. Place the pan in the oven and bake for 15 to 18 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean.

Overhead view of granola yogurt muffins on cooling rack

Cool. Set the muffin pans on a wire rack to cool for 5 minutes. Then, carefully remove the muffins from pans and place them directly on the rack to finish cooling. Learn more: Why Every Baker Needs Wire Cooling Racks

Overhead view of granola yogurt muffins stacked on platter

Tips for Success

Read over my baking tips for beginners if you’re new to baking. Here are a few additional tips for this yogurt and granola muffin recipe.

  • Measure accurately. When measuring the flour, weigh it for best results. Otherwise, make sure to spoon it into the measuring cup and level off the top for an accurate measurement. Do not pack down the flour or scoop it when measuring, as this will result in using more flour than necessary.
  • Divide the batter evenly. Measuring 3 tablespoons of batter into each muffin cup—and then dividing any extra batter evenly—will help ensure that all of the muffins are done baking at the same time.
  • Press in the topping. Use clean hands or the back of a spoon to gently press the topping into the muffin batter. This will help keep the larger pieces of granola from falling off.
Two granola yogurt muffins on white plate


Using different flavors of granola will change the flavor of your yogurt and granola muffins, as will different flavors of Greek yogurt. A fruit-flavored yogurt will add subtle hints of fruit, while vanilla yogurt will make the vanilla flavor of these muffins more pronounced. Try adding orange zest to the batter for a bright note of citrus, which complements the cozy spices you often find in granola.

How to Store

Store yogurt and granola muffins at room temperature in an airtight container for up to 4 days.

Overhead view of 2 granola yogurt muffins on small white plate

Can This Recipe Be Frozen?

Yes, these muffins can be frozen. Place them in a resealable bag or airtight container and store them in the freezer for up to 2 months. When you’re ready to enjoy them, thaw overnight in the refrigerator or at room temperature. For warm muffins, you can take them right out of the freezer and reheat them in the microwave.

More Breakfast Muffin Recipes

Granola yogurt muffin on white plate with wrapper removed

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!

Granola yogurt muffin on white plate with wrapper removed, bite taken out to show texture


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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