Description
These Coffee Cake Greek Yogurt Muffins combine the tangy creaminess of Greek yogurt with a sweet, crumbly coffee cake topping for a moist, flavorful treat perfect for breakfast or snack time. With a tender crumb and a cinnamon-sugar streusel, they are easy to prepare and delightfully satisfying.
Ingredients
Scale
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick cooking spray to prevent sticking.
- Prepare the Muffin Batter: In a large mixing bowl, whisk together the 1 1/2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt until evenly combined. In a separate bowl, mix the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Prepare the Crumb Topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly and evenly coated with butter.
- Assemble the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising. Generously sprinkle the crumb topping over each muffin, covering the batter evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This indicates that the muffins are fully cooked through.
- Cool: Allow the muffins to cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Make sure the butter for the crumb topping is melted but not hot to create the perfect crumbly texture.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Use full-fat Greek yogurt for the best moistness and flavor.
