Bake up a batch of these decadently fluffy and moist bakery-style Strawberry Yogurt Granola Crumble Muffins, made with rich Greek yogurt, full of fresh strawberry flavor, and topped with our favorite homemade classic granola crumble.
The other day, I was completely craving homemade muffins and so to the grocery store I went! We headed to our local Star Market, and it was the perfect time because,from February 5th through May 5th, Albertsons stores are hosting their annual MONOPOLY SHOP, PLAY, WIN!® event.
I play the SHOP, PLAY, WIN!® MONOPOLY game at my local Star Market, but you can Shop, Play, Win! at any of the Albertsons Companies stores like Albertsons, Safeway, ACME Markets, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, Carrs/Safeway, United Supermarkets, Amigos, Albertsons Market, Vons and Market Street stores.
If you haven’t played SHOP, PLAY, WIN!® MONOPOLY, you are most definitely going to want to hop on the bandwagon this year. The 2020 SHOP, PLAY, WIN!® MONOPOLY game is bigger than ever. The prizes and opportunities to win are huge.
And this year, there is even a Shop, Play, Win® App, which makes playing a breeze. There are also 3 ways to win $1,000,000 this year … SHOP, PLAY, WIN!® MONOPOLY; the Digital Game; and instantly!
I put together a quick video detailing how to play the game:
Now let’s talk muffins!!!
Strawberry Yogurt Granola Crumble Muffins
For my strawberry yogurt granola crumble muffins, I snagged Chobani Greek Yogurt in the dairy case and our favorite Peets Coffee from the coffee aisle for the perfect muffin pairing. Both products are part of this year’s SHOP, PLAY, WIN!® MONOPOLY game, so I was able to earn Game Tickets just for buying my groceries.
Made with rich Greek yogurt, full of fresh strawberry flavor, and topped with homemade granola crumble topping, these muffins are HEAVEN.
A few notes on these muffins:
- Measure the flour correctly in a measuring cup and level off the top. Too much flour leads to dry, crumbly muffins.
- Make sure not to over-mix your muffin batter. Gently fold in the dry ingredients using a wooden spoon or rubber spatula – just until everything is combined – to ensure light and fluffy muffins in the end. Mixing the batter too much can cause the crumb to be tough.
- You can use either fresh or frozen berries in these muffins, though I prefer fresh, and you can easily swap out the kind of berries you use. These muffins are also great as raspberry muffins or blueberry muffins. If you use frozen berries, be sure not to thaw them first. Once thawed, chop them into small pieces and toss with 1 to 2 tsp of flour to help prevent the color bleeding.
- You can also use either store-bought or homemade granola to top your strawberry muffins. We make a lot of homemade granola – our favorite recipe, plus helpful tips for making homemade granola, is down below – though store-bought granola will work just fine on these muffins.
- When baking muffins, I like to use greek yogurt, rather than regular yogurt in muffins that call for yogurt because greek yogurt produces a higher rise and more domed top.. (By the way, yogurt is an awesome addition to any muffin because it adds great moisture.) I used strawberry greek yogurt for these muffins to really pack in that strawberry flavor and add an extra burst of pink color for the month of love.
- To get those perfectly domed tops on your muffins, fill the tin cups or muffin papers to the very top. I find this Wilton Perfect Results Premium Non-Stick Bakeware 12-Cup Muffin and Cupcake Pan to be the perfect size muffin. I find the best way to scoop the muffin batter into the muffin tin is to use an Ice Cream Scoop or large cookie scoop. It portions out the batter evenly for bakery style muffins.
- You can easily make these strawberry yogurt muffins without the granola crumble topping if you like. The bake time will be the same, and the end result is a classic bakery style strawberry muffin.
I think the crunchy, chewy granola crumble topping is what really makes these muffins over the top. It adds the perfect sweetness and crunch and makes these muffins feel really special.
To top your strawberry yogurt muffins, you can also use either store-bought or homemade granola. We make a lot of homemade granola in our house – you can find my favorite simple classic granola recipe here – so I like using our own, though store-bought granola will work just fine in this muffin recipe.
Basically, you’ll want to settle in with one of these and a hot cup of coffee, stat.
Bake up a batch of these decadent fluffy and moist bakery style Strawberry Yogurt Granola Crumble Muffins, made with rich greek yogurt, full of fresh strawberry flavor, and topped with homemade granola crumble. Muffins are best eaten fresh. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 1 week. Muffins can be frozen for up to 2 months and thaw in the fridge overnight.
Bake up a batch of these decadent fluffy and moist bakery style Strawberry Yogurt Granola Crumble Muffins, made with rich greek yogurt, full of fresh strawberry flavor, and topped with homemade granola crumble.
Muffins are best eaten fresh. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 1 week. Muffins can be frozen for up to 2 months and thaw in the fridge overnight.
On to our family’s favorite granola recipe … perfect for topping your strawberry yogurt muffins!
Homemade Classic Granola
This recipe is for a big batch of classic granola. You can mix it up by adding in nuts, dried fruit, shredded coconut, etc., but the base is a really great starting point for perfectly crunchy, chewy granola.
I love changing up my granola ingredients. It’s not like a cake or a cookie that needs to take shape with just the right proportion of ingredients; it’s completely okay to mix up what you put in your granola each time.
This time, I used a simple mix of oats and pecans.
You could also try: pumpkin seeds, peanuts, almonds, cashews, sunflower seeds, walnuts (left whole or chopped coarsely), chocolate chips (I love using dark chocolate!), chopped dried apricots, dried cherries, diced dried apples, raisins or golden raisins, dried cranberries (a.k.a., craisins), dried blueberries.
NOTE: IF you add in dried fruit or chocolate chips, don’t bake those ingredients in—just toss them into the granola at the end.
I love the amount this classic granola recipe makes because the batch lasts us a good week or more when sealed in an airtight container. We use our granola to top yogurt, in cereal, and just to snack on when we’re on the go.
I love the amount this classic granola recipe makes because the batch lasts us a good week or more – sealed in an airtight container. We use our granola to top yogurt, in cereal, and just to snack on when we’re on the go.
- 3 cups old-fashioned rolled oats
- 1/4 to 1/2 cup honey (or agave)
- 1/2 cup melted coconut oil (you can also olive oil, canola or grapeseed oil)
- 1/4 cup packed light-brown sugar
- 1/2 to 1 teaspoon of course salt (to taste)
- cinnamon (to taste)
- 1 to 1 1/2 cups assorted nuts (optional)*
- 1 cup unsweetened shredded coconut (optional)*
- 1 cup dried fruit (optional, add after baking)*
- 1 egg white (optional for added clumps; beaten well so that it’s foamy and frothy)
- Preheat oven to 300 degrees F.
- The directions for making your own granola are pretty simple: lots of stirring. Stir the oats, nuts, brown sugar, salt, oil, honey, and egg white** until well-coated.
- Spread the wet granola mixture onto a sheet of parchment paper on a rimmed baking sheet (the parchment paper really helps; everything is pretty sticky), and bake at 300 degrees for about 30 minutes, stirring at about 20 minutes. Everything should slowly bake up to a toasty crumbly texture.
- Add any dried fruit after baking, while the mixture is still warm out of the oven. (Baking your granola with the fruit will make the fruit too dry and awkwardly crunchy.)
- Let the granola cool completely on the pan, then break up and crumble your granola, and store in an airtight container.
Tips for Making Your Granola Extra Clumpy:
**Add a beaten egg white — make sure it’s foamy and frothy — to your granola after you’ve mixed it all together and before putting it in the oven. The protein in the egg will help bind the oats together, creating those perfect clumps.
Once you’ve spread the wet granola mixture onto a rimmed baking sheet with parchment paper, throw into the oven and resist the urge to stir. Once the granola is out, let it cool completely and then break the sheet into clusters.
Don’t forget, you can Shop, Play, Win! at any of the Albertsons Companies stores starting February 5th!
For more strawberry recipes, try these favorites:
Be sure to head to our recipe page to check out what else we’re dreaming up in the kitchen. If you make your own strawberry yogurt granola crumble muffins, tag me on social media (@glitterinclexi) so I can live vicariously through all of your delicious creations! Plus, I’d love to see how you use them. Seriously, send those pictures my way!!
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