Coffee Cake Greek Yogurt Muffins
These Coffee Cake Greek Yogurt Muffins are moist, fluffy, and swirled with a cinnamon streusel—perfect for breakfast, brunch, or a cozy snack.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Oven
Ingredients
Streusel Topping
- 1/3 cup light brown sugar packed
- 1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 2 tbsp unsalted butter melted
Muffin Batter
- 1 1/2 cups all-purpose flour sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter softened
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt full-fat preferred
- 2 tbsp milk as needed for consistency
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- To make the streusel: Mix brown sugar, cinnamon, flour, and melted butter in a small bowl until crumbly. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, cream the softened butter with both sugars until fluffy.
- Beat in the egg and vanilla. Add Greek yogurt and stir until combined.
- Gradually mix the dry ingredients into the wet mixture. Add milk as needed to loosen the batter slightly.
- Spoon half the batter into the muffin cups, sprinkle some streusel, then top with remaining batter. Finish with more streusel on top.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These muffins taste best the same day but can be stored in an airtight container for up to 3 days. Freeze for longer storage.