About the Recipe
an original For Good Granola recipe
We love the richness Icelandic yogurt lends to this recipe! Plus, it has an added bonus of extra protein. Having a hard time finding Icelandic yogurt? Substitute Greek yogurt instead.
You can easily make this into lemon cardamom quick bread using a standard-size loaf pan instead of muffin pan.
ingredients for crumble
1/2 cup flour
1/4 cup brown sugar
1/4 t salt
4 T butter, cut into 1/4 pieces, room temperature
ingredients for muffin
3/4 cup Icelandic yogurt (plain, vanilla, or lemon)
1 lemon, zested
1/4 cup lemon juice, fresh
2 cups all-purpose flour
1 t cardamom, ground
1/2 t cinnamon, ground
1 t baking powder
1/2 t baking soda
1/2 t salt
6 T butter, room temperature
1 cup granulated sugar
2 eggs, large, room temperature
Preheat oven to 350 degrees and adjust oven rack to middle position. Using non-stick baking spray, grease 12 cup standard size muffin pan. Set aside.
To make crumble, combine flour, granola, brown sugar, and salt in small bowl. Add butter pieces and using fingertips work into an even crumble until no loose dry ingredients remain. Transfer to refrigerator while making muffin batter.
In a small bowl whisk to combine the yogurt, lemon juice and zest. In a separate small bowl, add flour, cardamom, cinnamon, baking powder, baking soda, and salt. Stir until combined. Set both aside.
Using a hand mixer, beat butter and granulated sugar on medium speed until combined. Add eggs, beating in one at a time until well combined before adding the second. Alternate the addition of the wet and dry ingredients, one-third at a time until the batter is uniform. Fold in granola using a rubber spatula.
Evenly portion muffin batter into prepared muffin pan using a spring-loaded portion scoop. Remove crumble from the refrigerator and break up any clumps with fingers. Spoon crumble on top of muffin batter, dividing equally.
Bake 25-28 minutes or until light golden brown and toothpick inserted in the center comes out with just a few crumbs. Cool muffins in pan on wire rack for 10 minutes. After cooling slightly, use a knife or offset spatula to loosen the muffins from the top of the pan. Remove muffins to cooling rack. Once cool, store in airtight container on counter for a few days, or freeze to enjoy later.