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Coffee Cake Greek Yogurt Muffins

Deliciously moist and fluffy muffins with a coffee cake flavor, enriched with creamy Greek yogurt for a nutritious twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt (plain, non-fat or full-fat)
  • 1/2 cup sugar (brown sugar works well)
  • 1/4 cup butter, softened
  • 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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped nuts (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a muffin pan by greasing it or lining it with muffin liners.
  2. In a large bowl, combine the Greek yogurt, sugar, and softened butter. Mix well until smooth. Add in the eggs and vanilla extract, and beat until combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry mixture to the wet ingredients. Stir until just combined; do not overmix. If using nuts, fold them in now for an extra crunch.
Baking
  1. Pour an equal amount of batter into each muffin cup, filling them about 2/3 full.
  2. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Once baked, remove them from the oven and allow the muffins to cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely.

Notes

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. They freeze beautifully for up to three months. Allow them to defrost at room temperature or reheat in the microwave for a just-baked experience.