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Coffee Cake Greek Yogurt Muffins Recipe

Coffee Cake Greek Yogurt Muffins Recipe
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★★★★★

5.2 from 7 reviews

Delight in these moist and flavorful Coffee Cake Greek Yogurt Muffins, packed with wholesome oat flour and a touch of cinnamon. Topped with a buttery coconut flour crumble, these muffins are an irresistible breakfast or snack option combining the tangy richness of Greek yogurt with a cozy coffee cake crumb topping.

Ingredients

Scale

Batter Ingredients

  • 1¾ cups oat flour
  • 2 large eggs
  • 1 cup plain Greek yogurt (preferably FAGE Total 2%)
  • ½ cup milk of choice
  • 5 tablespoons coconut oil, melted
  • ½ cup brown sugar
  • 1½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut flour

Crumble Topping

  • ¼ cup brown sugar
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin pan with silicone or paper liners to prevent sticking and make cleanup easier.
  2. Prepare the Crumble Topping: In a small bowl, combine coconut flour, brown sugar, melted butter or coconut oil, and cinnamon. Mix until the mixture looks like coarse crumbs. Set aside to use as the topping.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs and half a cup of brown sugar until smooth. Add the Greek yogurt, milk, melted coconut oil, and vanilla extract. Whisk until fully combined and creamy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together oat flour, baking powder, and ground cinnamon to evenly distribute the leavening and spice.
  5. Form the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon just until no lumps remain. Avoid overmixing to keep the muffins tender.
  6. Fill the Muffin Pan: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  7. Add Crumble Topping: Evenly sprinkle the prepared crumble topping over each muffin to add a crunchy, sweet finish.
  8. Bake: Place the muffin pan in the preheated oven and bake for 22 to 24 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the muffins are ready.
  9. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Use Greek yogurt with at least 2% fat for best moisture and texture.
  • Oat flour can be substituted with whole wheat pastry flour if oat flour is unavailable.
  • The crumble topping can be made vegan by using coconut oil instead of butter.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze muffins individually and thaw for a quick breakfast option.
  • To make it diabetic-friendly, reduce brown sugar and consider a sugar substitute.

Nutrition

Keywords: Coffee Cake Muffins, Greek Yogurt Muffins, Oat Flour Muffins, Healthy Breakfast, Cinnamon Muffins, Muffin Recipe

Find it online: https://todayfoodrecipe.com/coffee-cake-greek-yogurt-muffins-recipe/