Description
Moist and fluffy Coffee Cake Greek Yogurt Muffins with a cinnamon streusel topping and a hint of vanilla, perfect for breakfast or a snack.
Ingredients
Units
Scale
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup brown sugar (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1/2 tsp ground cinnamon (for streusel)
- 2 tbsp cold butter, cubed (for streusel)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix Greek yogurt, milk, oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, combine brown sugar, flour, and cinnamon for the streusel. Cut in the cold butter until the mixture resembles coarse crumbs.
- Spoon muffin batter into the liners, filling each about 2/3 full. Sprinkle streusel evenly over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use full-fat Greek yogurt for extra moist muffins.
- Do not overmix the batter to avoid dense muffins.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg