Description
Deliciously moist Coffee Cake Greek Yogurt Muffins featuring a tender crumb infused with Greek yogurt and a sweet, cinnamon-spiced crumb topping. Perfect for breakfast or an afternoon treat, these muffins combine the richness of coffee cake with the wholesome texture of yogurt.
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). Prepare a muffin tin by lining it with paper liners or spraying with non-stick cooking spray to prevent sticking.
- Prepare the Muffin Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until combined. In a separate bowl, mix the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth. Gradually combine the wet ingredients into the dry ingredients, stirring gently until just mixed to avoid overdeveloping gluten and ensure tender muffins.
- Prepare the Crumb Topping: In a small bowl, blend together the flour, brown sugar, granulated sugar, and ground cinnamon. Add the melted unsalted butter and stir until the mixture becomes crumbly with small clumps, forming the classic crumb topping texture.
- Assemble the Muffins: Evenly spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full. Generously sprinkle the crumb topping over each muffin to ensure a sweet and crunchy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs but no wet batter. Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Using Greek yogurt adds moistness and a slight tang to the muffins.
- Ensure the butter for the crumb topping is melted but not hot to achieve crumbly texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
