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Coffee Cake Greek Yogurt Muffins

Coffee Cake Greek Yogurt Muffins

The Crispy Chef
These Coffee Cake Greek Yogurt Muffins are soft, moist, and loaded with classic coffee cake flavor thanks to a cinnamon streusel topping. Greek yogurt makes them extra tender and adds protein—perfect for an easy breakfast, snack, or brunch treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 220 kcal

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.

Notes

To reduce sweetness, use 3/4 cup sugar.
You can substitute sour cream or strained regular yogurt for Greek yogurt.
To freeze: cool muffins completely and store in zip-top bag in freezer for up to 3 months.
Optional add-ins: blueberries, apples, chocolate chips, lemon zest, pumpkin puree.
For dairy-free: use plant-based yogurt, butter, and milk alternatives.
For gluten-free: use 1:1 gluten-free flour + 1/4 tsp xanthan gum (if not included in mix).

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 5gFat: 10g
Keyword coffee cake muffins
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