Introduction
There is nothing quite like the warmth and comfort of a classic coffee cake, but sometimes we need a breakfast treat that is quick, portion-controlled, and delivers a little extra nutritional punch. These Coffee Cake Greek Yogurt Muffins are the perfect solution. By incorporating high-protein Greek yogurt, we achieve an unbelievably moist and tender crumb while cutting down on some of the traditional fats. This recipe transforms the decadent streusel topping and rich cinnamon swirl of coffee cake into a portable, easy-to-bake muffin, making your morning ritual feel instantly elevated without the guilt.
Ingredients
- For the Streusel Topping:
- 60g (½ cup) All-Purpose Flour
- 50g (¼ cup) Packed Brown Sugar
- 5g (1 teaspoon) Ground Cinnamon
- 55g (4 tablespoons) Cold Unsalted Butter, cut into small cubes
- For the Muffins:
- 250g (2 cups) All-Purpose Flour
- 150g (¾ cup) Granulated Sugar
- 10g (2 teaspoons) Baking Powder
- 3g (½ teaspoon) Baking Soda
- 3g (½ teaspoon) Salt
- 240g (1 cup) Plain Greek Yogurt (full-fat or 2%)
- 60ml (¼ cup) Neutral Oil (like canola or vegetable)
- 2 Large Eggs
- 5ml (1 teaspoon) Vanilla Extract
Step-by-step Preparation
- Preheat your oven to 190°C (375°F). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
- Prepare the Streusel: In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse, sandy crumbs. Set aside. *Tip: Keep the butter cold; this ensures a crisp streusel texture.*
- Mix Dry Ingredients: In a large bowl, whisk together the muffin flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the Greek yogurt, oil, eggs, and vanilla extract until smooth. The Greek yogurt acts as a binder and moisture agent.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently using a rubber spatula just until the flour streaks disappear. *Tip: Do not overmix! Overmixing develops gluten, resulting in tough muffins.*
- Assemble and Bake: Fill each muffin cup about two-thirds full with batter. Sprinkle a generous amount of the prepared streusel topping over the batter. Gently press the streusel down slightly.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These muffins offer a healthier profile than traditional coffee cake due to the inclusion of Greek yogurt, which boosts the protein content significantly. Each muffin (serving size 1/12th of the recipe) contains approximately 280-300 calories, 5-6g of protein, and a good source of calcium. Using Greek yogurt also results in a lower overall fat content compared to recipes relying solely on butter or sour cream, while maintaining superior moisture.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. If you need to store them longer, they can be kept in the refrigerator for up to one week. For long-term storage, wrap individual muffins tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Reheat frozen muffins in the microwave for 30-45 seconds or bake them in a preheated oven at 175°C (350°F) for 5-7 minutes until warmed through.
Conclusion
These Greek Yogurt Coffee Cake Muffins are perfect served warm alongside a strong cup of coffee or tea. They are substantial enough for breakfast yet sweet enough for dessert. For an extra touch of indulgence, drizzle a simple glaze (made from powdered sugar and a splash of milk) over the cooled muffins. For variation, try adding 50g (½ cup) of chopped walnuts or pecans to the streusel topping for added crunch.