Description
Delight in these moist and tender Coffee Cake Greek Yogurt Muffins, featuring a light crumb topping infused with cinnamon and brown sugar. Perfect for breakfast or a cozy afternoon snack, these muffins blend the richness of Greek yogurt with a classic coffee cake-inspired crumble.
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 bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, mix the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth. Gradually combine the wet ingredients with the dry ingredients, stirring gently just until the batter comes together without overmixing.
- Prepare the Crumb Topping: In a small bowl, stir together 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and ground cinnamon. Pour in the melted butter and mix until the mixture forms a crumbly texture appropriate for topping.
- Assemble the Muffins: Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full. Evenly sprinkle the crumb topping over each muffin, covering the tops.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, allow muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Make sure the baking powder and baking soda are fresh for proper rise.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor change.
- Use full-fat Greek yogurt for the best texture and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
