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Breakfast/Brunch, Economical, Main Dishes, Quick and Easy, Stuffing Stuff, Vegetarian

Parfait Muffins

by Nick

I used to be a big parfait fan. I would eat them on the regular for breakfast… a little granola, some greek yogurt, and a few berries. Sometimes I would get fancy and layer them like an actual parfait, but other times I would just toss everything together in a bowl.

I’ve sort of moved away from this breakfast plan, but recently I was thinking about the ingredients in parfaits and decided that it was darn close to a muffin (granola/dairy/fruit). I figured if I added a few extra things I could maybe smash all of the parfait ingredients into a baked good!

Well, it worked. The most amazing thing about these muffins is that they actually taste like a parfait. It’s not a gimmick, people. You get some serious tanginess from the yogurt, the berries are really flavorful and sweet, and the granola adds awesome texture.

Yield
10-12 muffins
Prep Time
Total Time

Just a moment please...

Print Recipe Granola Parfait Muffins

Ingredients

  • 1 1/2 cups granola
  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup blueberries

Helpful Equipment

Directions

1) Preheat oven to 375 degrees Fahrenheit. Lightly butter a 12-tin muffin tin.

2) In a large bowl, stir together the first six ingredients (all the dry stuff basically).

3) Stir together the wet stuff (milk, vanilla, eggs, yogurt) in a smaller bowl.

4) Stir wet ingredients into dry bowl and stir until just combined.

5) Fold in blueberries and divide batter between muffin tins. YOu should get 10 large muffins out of the batter.

6) Bake muffins at 375 degrees for 20-22 minutes until a tester comes out clean from the center.

Let muffins cool for a minute or two, pop them out of the tins, and serve while warm with a little butter or honey.

The Batter

When you mix together the dry ingredients for these muffins you might think the recipe is a mistake. There is more granola than flour and it looks like the whole mixture might not hold together.

Trust me this is right.

And on the granola, you can use any granola under the sun in my opinion. I don’t see how you could go wrong.

dry stuff

More granola than flour.

Most muffin recipes have eggs and milk for wet ingredients, but for this version I substituted a good amount of the milk with Greek yogurt. It’s an easy substitution but you can really taste the tang of the yogurt in the final muffins.

dairy

Heavy on the yogurt!

The batter isn’t rocket science at this point. Just stir together the dry stuff and wet stuff separately and then mix them together.

Try not to overmix the batter.

mixed

Batter done!

Next, I stirred in some fresh blueberries. About a half cup is the most I would use or they start to break down the integrity of the muffin.

Integrity of the muffin would be a cool band name.

berries

A good amount of berries.

Baking the Muffins

Once your batter is ready, just spoon it into your muffin tins. I recommend lightly buttering the tins which will make muffin removal easier later.

You can almost fill these up to the top of the tins. They are dense muffins and won’t puff up a huge amount.

pan

Butter that pan!

Bake these guys in a preheated 375 degree Fahrenheit oven for about 20-22 minutes until a tester comes out clean from the middle.

I was able to get about 10 large muffins from my batter mix.

Let them cool for a minute or two before popping them out of the tin.

muffin

Pretty things.

These might just look like a normal blueberry muffin on the surface but when you bite into one, they are dense and have a really awesome flavor and texture.

A berry parfait muffin. You read it here first!

 

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6 comments on “Parfait Muffins

  1. I have about 30 different muffins on my blog and I can honestly say I’ve never tried something like a parfait – love it!

    I am totally making these!

    I just figured out the calories on calorie count.com and they are 173 calories, 5 grams of fat and 2 grams of fiber – nice!

  2. This is so going to happen here! I only have frozen berries (and fresh strawberries) and regular yogurt so I’m going to have to fudge the liquid amounts around a bit. Thanks for the great idea!

  3. I have to say that everything you post on here looks absolutely amazing. This blog has been quite helpful in encouraging me to try cooking more at home.
    My husband and I often use Greek yogurt in pancake batter in the place of buttermilk, but I never thought of adding it to other foods.
    I will definitely have to give these a try!

  4. These were delicious…I even got my berry-hating husband to eat them! I’ll be making more for sure. :-)

  5. I’m going to have to put these muffins into my breakfast rotation. I substituted a little bit of Kashi cinnamon cereal for the granola trying to get a little bit more protein in them. I made the mistake of trying to use paper muffin pan liners. About half of them ended up gluing themselves to the paper so had to cut away some of the bottoms. It’s a winner though, thanks.

  6. These are so good!!!! I’m not sure how I came across this recipe but I was looking for healthy alternatives for breakfast for my teenage with type 1 diabetes. Most breakfast foods spike her blood sugar badly. I needed something with a little protein and healthy carbs. Plus, she hates wasting time eating so these are perfect. I made them with blueberry granola, fat free greek yogurt, and 1% milk and they came out to 136 calories, 25g carb, 2g fat, & 5g protein each. Very good!

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