For me, muffins are a little too much like dessert in the morning. But someone else here likes sweets for breakfast; he favors sweet rolls, Danish, scones, waffles with syrup, and, of course, muffins. So here’s an attempt at a nutritious and flavorful breakfast muffin.Yogurt makes for a fine crumb in the muffins, while the granola provides texture and a boost of flavor. Versatility is the key here: use what you have. Not enough yogurt? Add some sour cream or buttermilk. Add your favorite granola, and if it includes dried fruit, then all the better. I have a special granola that is flavored with vanilla, so I amplified that with a good healthy addition of vanilla paste. The granola also contains nuts, seeds, and rolled oats. Given that the recipe uses some whole wheat flour, I think we’ve managed to maintain healthy fiber in the mix.
Muffins are truly a simple quick bread. You can prep them while the coffee brews and the oven preheats. Enjoy a warm muffin with marmalade or jam, and store any leftovers in a tightly covered container. A few seconds in the microwave will make them as good as fresh-baked again.
If you prefer, you can bake the batter in a standard loaf pan. At the same oven temperature, it will take about an hour. Whichever you choose, it’s an easy way to have a delicious breakfast bread. Enjoy!
A flavor-packed muffin that combines yogurt, granola, and whole grain flour for the best kind of breakfast treat.
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons Pie Spice (I use Penzey's)
- 1/2 teaspoon Kosher salt
- 3/4 cup light brown sugar
- 2 large eggs
- 1 1/2 cups full-fat yogurt, or a combination of yogurt and sour cream
- 1/2 cup unsalted butter, melted and cooled (1 stick)
- 1 tablespoon vanilla paste or extract
- 1 cup Your favorite granola, plus extra for sprinkling (I use Rustic Bakery Handmade Granola, vanilla-almond flavor)
Line a 12-cup muffin tin with parchment paper liners. Preheat the oven to 375°F.
In a medium mixing bowl, whisk the dry ingredients to blend. In a large bowl, whisk the sugar, eggs, yogurt, butter, and vanilla paste until smooth. Mix the dry ingredients into the wet, stirring just to combine. Add the 1 cup of granola. Let the batter stand for 15 minutes.
Scoop the batter into the muffin cups, dividing it evenly. The cups will be just full. Sprinkle the tops with additional granola, then press it gently into the batter.
Bake until a tester inserted into the center of the muffins comes out clean, and the tops are lightly browned. Allow the muffins to cool for 5 minutes then remove them from the pan and cool on a rack. Store any leftovers, tightly wrapped for up to 2 days, or freeze for longer storage.
If you prefer a loaf-style quick bread, bake the batter in a standard, buttered and floured, 9x5-inch pan. It will need about an hour to bake. Cool completely before slicing. You can see the original recipe here, at "The Short Stack Cookbook".