Coffee Cake Greek Yogurt Muffins
Deliciously moist and fluffy muffins with a crunchy cinnamon topping, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 1 cup Greek yogurt (plain)
- 2/3 cup sugar
- 1 large egg
- 1/4 cup vegetable oil or melted coconut oil
Optional Ingredients
- 1/2 cup chopped nuts (walnuts or pecans) Optional
Crumb Topping
- 2 tbsp sugar
- 1 tbsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Whisk together until well combined.
- In a separate larger bowl, mix the Greek yogurt, sugar, egg, and oil until smooth and creamy.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over-mix; a few lumps are perfectly fine!
- Use a spoon or an ice cream scoop to divide the batter evenly into the muffin tin.
- In a small bowl, mix 2 tablespoons of sugar with 1 tablespoon of cinnamon and the chopped nuts, if using. Sprinkle this mixture generously over the tops of your filled muffin cups.
Baking
- Place the muffins in the oven and bake for around 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm!
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to three months. Reheat for a few minutes in the oven for freshness.