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Coffee Cake Greek Yogurt Muffins

Delightful muffins that combine coffee cake flavors with the moistness of Greek yogurt, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
Topping
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract. Mix until well-blended and creamy.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry mixture to the wet mixture. Stir until just combined, being careful not to over-mix.
  5. Line a muffin tin with liners or grease with a little oil.
  6. Evenly fill each muffin cup with the batter, about two-thirds full.
  7. In a small bowl, mix the brown sugar with chopped walnuts or pecans (if using) and sprinkle this mixture generously over each muffin.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack.
  10. Serve warm or at room temperature.

Notes

Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins for up to three months.