Maple-Pecan Duet Crunchy-Top Muffins

I often hashtag #notamuffin when trying to convince café customers to choose my granola over the ubiquitous muffin.  However, there are times in one's life when only a muffin will do. So, here you go a delicious muffin made with my granola. The best of both worlds. Win-win.

Maple-Pecan Duet Crunchy-Top Muffins straight outta the oven!

For the Muffin:

 1 cup Maple-Pecan Duet Singing Bowl Granola           

1 cup plain or vanilla yogurt                                                                                   

1 cup flour (unbleached white or whole wheat)                        

1 tsp. baking soda                                                                        

1 tsp. baking powder                                                           

1/2 cup brown sugar

1 egg

1/3 cup butter

For the Crunchy Top:

In a small saucepan, melt 1 Tablespoon Butter and add just a little under ¼ cup of pure Maple-Syrup and ½ cup Maple-Pecan Duet granola. Mix well until the granola is completely covered in butter and maple syrup.

Pre-heat oven to 350 degrees. In a medium sized bowl, mix together one cup of the Maple-Pecan Duet Singing Bowl Granola with the yogurt. Let sit for 10 minutes while you prepare the other ingredients.

 In a mixing bowl, cream together the butter, sugar and egg.  

 In a small bowl, combine the flour, baking soda and baking powder.  With a spatula, add the yogurt/granola mixture to the creamed butter/sugar/ egg mixture. Mix in the flour mixture until just combined (don't over-mix).

 Scoop batter mixture into muffin tins or paper. Make a small well in the middle of each muffin. Fill the well with a small spoonful of the crunchy top mixture of each muffin scoop to form a crunchy top.  

Bake for 15-20 minutes (depending on your oven) until golden brown in colour and springy to the touch.