These Coffee Cake Greek Yogurt Muffins are so good u guys. Just made a batch this morning and they disappeared fast. The combo of that cinnamon streusel topping with the super moist muffin base is literally perfect for breakfast or snack time. What makes these Coffee Cake Greek Yogurt Muffins special is how the Greek yogurt keeps everything super tender while adding protein. Plus they’re way easier than making actual coffee cake but give u all those same amazing flavors.
These muffins are perfect grab-n-go breakfast for busy mornings. Keep reading to find out how to make the best Coffee Cake Greek Yogurt Muffins ever.
Ingredients You’ll Need
For the Muffin Base:
- 2 cups all-purpose flour – provides structure, can sub half with whole wheat for more nutrition
- 1 cup granulated sugar – sweetens the muffins perfectly, can reduce to 3/4 cup if preferred
- 1 tsp baking powder – helps muffins rise
- 1/2 tsp baking soda – works with Greek yogurt for perfect texture
- 1/4 tsp salt – enhances flavor
- 1 cup Greek yogurt – KEY ingredient for moisture and protein, use full-fat for best results
- 1/2 cup unsalted butter melted – adds richness, can sub with oil in a pinch
- 2 large eggs – binds everything together
- 1 tsp vanilla extract – adds flavor depth without being overpowering
- 1/4 cup milk – adjusts batter consistency, almond milk works too
For the Streusel Topping:
- 1/2 cup brown sugar – creates that classic coffee cake flavor
- 1/3 cup all-purpose flour – helps structure the topping
- 1 tbsp cinnamon – essential for coffee cake flavor profile
- 1/4 cup cold butter cubed – creates those perfect crumbs
- 1/2 cup chopped walnuts or pecans (optional) – adds crunch and nutrition
How to Make Coffee Cake Greek Yogurt Muffins
Step 1: Prep Your Ingredients
Preheat oven to 375°F. Line muffin tin with paper liners or spray with non-stick spray. Melt butter and let cool slightly. Take eggs and Greek yogurt out of fridge about 20 min before starting so they’re not super cold.
Step 2: Make the Streusel Topping
In medium bowl mix brown sugar flour and cinnamon. Add cold butter and use fingers or fork to mix until crumbly. Should look like wet sand with some bigger pieces. Add nuts if using. Put in fridge while making batter.
Step 3: Mix Dry Ingredients
In large bowl whisk together flour sugar baking powder baking soda and salt. Make sure everything’s well mixed so no baking soda clumps.
Step 4: Mix Wet Ingredients
In separate bowl combine Greek yogurt melted butter eggs vanilla and milk. Whisk until smooth. Mixture should be thick but pourable.
Step 5: Combine Wet and Dry
Pour wet ingredients into dry ingredients. Mix just until combined – about 10-12 stirs with spatula. Batter will be thick and might have few small lumps. Thats good! Overmixing = tough muffins.
Step 6: Fill Muffin Cups
Spoon batter into muffin cups filling each about 2/3 full. You should get 12-14 muffins depending on size.
Step 7: Add Streusel Topping
Take streusel from fridge. Add generous amount to each muffin pressing lightly so it sticks to batter.
Step 8: Bake to Perfection
Bake 18-22 minutes or until toothpick inserted in center comes out clean or with few crumbs. Tops should be golden and slightly domed. Let cool in pan 5 min then transfer to rack.
Tasty Variations for Coffee Cake Greek Yogurt Muffins
1. Blueberry Blast
Add 1 cup fresh or frozen blueberries to batter. Frozen blueberries might make batter cold so might need extra 2 min bake time.
2. Apple Cinnamon
Add 1 cup diced apples (small pieces) and extra 1/2 tsp cinnamon to batter. Granny Smith apples work best.
3. Chocolate Chip
Add 3/4 cup mini chocolate chips to batter and sprinkle few on top of streusel before baking. Use dark chocolate for less sweetness.
4. Lemon Poppy Seed
Add 2 tbsp lemon zest and 1 tbsp poppy seeds to batter. Replace vanilla with lemon extract.
5. Pumpkin Spice
Replace 1/4 cup Greek yogurt with 1/4 cup pumpkin puree and add 1 tsp pumpkin pie spice to batter. Perfect for fall!
6. Gluten-Free Option
Replace regular flour with 1:1 gluten-free baking flour. Add 1/4 tsp xanthan gum if your mix doesn’t include it.
Coffee Cake Greek Yogurt Muffins FAQ
How do I store these Coffee Cake Greek Yogurt Muffins?
Store in airtight container at room temp for 2-3 days. For longer storage put in fridge for up to 1 week. They stay moist because of the Greek yogurt! Just warm in microwave 10-15 seconds before eating.
Can I freeze these muffins?
Absolutely! Freeze in ziplock bag up to 3 months. Thaw overnight in fridge or microwave frozen muffin 30 seconds. Great for meal prep.
Why is my streusel topping melting into the muffin?
Butter probably too warm. Make sure use COLD butter for streusel and refrigerate topping while preparing batter. Also don’t push topping too hard into batter.
Can I make these Coffee Cake Greek Yogurt Muffins dairy-free?
Yes replace Greek yogurt with dairy-free yogurt (coconut or almond based works best), use plant-based butter and non-dairy milk. Taste will be slightly different but still good.
How full should I fill the muffin cups?
Fill about 2/3 full. These rise quite a bit and u want room for generous streusel topping. Overfilling might cause them to spill over edges.
Why did my muffins sink in the middle?
Probably underbaked. Every oven different so check with toothpick. Could also happen if u open oven door too early in baking process.
What can I substitute for Greek yogurt?
Sour cream works 1:1 as substitute. Can also use plain regular yogurt but strain it first using coffee filter to remove excess liquid.
Perfect Pairings for Coffee Cake Greek Yogurt Muffins
These Coffee Cake Greek Yogurt Muffins go amazing with morning coffee or afternoon tea. For brunch serve with fresh fruit and scrambled eggs for complete meal. Kids love them in lunchboxes too!
If u love muffins check out our Cinnamon Sugar Donut Muffins for another easy breakfast treat. Or try our savory Cheese and Herb Muffins for something different.
These Coffee Cake Greek Yogurt Muffins remind me of Sunday mornings at my grandma’s house. She’d always have something baking when we visited. Now I make these for my own family and friends. The best part is seeing everyone’s face light up with that first bite. Makes all the mixing and measuring totally worth it.
Make these Coffee Cake Greek Yogurt Muffins your own. Play with spices add different mix-ins or adjust sweetness. Thats what cooking’s all about – making food that makes u and your people happy.
Coffee Cake Greek Yogurt Muffins
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
- Paper liners or non-stick spray
Ingredients
Muffin Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar or 3/4 cup for less sweet
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt full-fat preferred
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk or almond milk
Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp cinnamon
- 1/4 cup cold butter cubed
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat & Prep: Preheat oven to 375°F. Line muffin tin with paper liners or grease with non-stick spray.
- Streusel: In a medium bowl, mix brown sugar, flour, and cinnamon. Add cold butter and mix with fingers or fork until crumbly. Stir in nuts if using. Chill in fridge.
- Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk together Greek yogurt, melted butter, eggs, vanilla, and milk until smooth.
- Combine: Pour wet mixture into dry ingredients. Gently fold until just combined. Do not overmix.
- Fill Muffin Cups: Divide batter evenly into muffin tin, filling each cup about 2/3 full.
- Top with Streusel: Spoon chilled streusel mixture on top of each muffin, pressing gently to stick.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
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