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Coffee Cake Greek Yogurt Muffins

Deliciously moist and fluffy, these muffins combine the comforting flavors of coffee cake with the creamy texture of Greek yogurt, making them a perfect morning treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 cup Greek yogurt (plain)
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup unsalted butter (softened)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Optional Topping
  • as needed crumb topping (made of flour, brown sugar, butter, cinnamon) Use as desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  3. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed until fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Then stir in the Greek yogurt and vanilla extract until combined.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing; a few lumps are perfectly fine!
  6. Use a cupcake scoop to fill each muffin cup about ¾ full. If desired, sprinkle the crumb topping on each muffin.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or toast lightly.