Coffee Cake Yogurt Muffins: The Ultimate Recipe for Delicious Mornings

Coffee Cake Yogurt Muffins: Prepare to be amazed! Imagine biting into a moist, tender muffin, bursting with the comforting flavors of cinnamon streusel and rich coffee cake. These aren’t your average muffins; they’re a delightful hybrid that brings the best of both worlds to your breakfast table. I’ve always been a huge fan of coffee cake, but sometimes I crave the portability and convenience of a muffin. That’s where this recipe was born!

While the exact origins of coffee cake are debated, its roots can be traced back to European traditions, particularly German and Scandinavian baking. The concept of a sweet, yeasted cake often enjoyed with coffee has evolved over centuries, with variations popping up across different cultures. This particular twist, incorporating yogurt, adds a wonderful tang and moisture that elevates the texture to something truly special.

People adore these Coffee Cake Yogurt Muffins for so many reasons. The crumbly streusel topping provides a satisfying crunch, contrasting beautifully with the soft, cake-like interior. The subtle tang from the yogurt balances the sweetness perfectly, preventing them from being overly sugary. Plus, they’re incredibly easy to make and perfect for a quick breakfast, a mid-morning snack, or even a delightful dessert. Trust me, once you try these, you’ll be hooked!

Ingredients:

• For the Crumb Topping:
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ cup (½ stick) cold unsalted butter, cut into small pieces
• For the Muffin Batter:
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup plain Greek yogurt (full-fat or low-fat)
• ½ cup milk (any kind works)
• ? cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Preparing the Crumb Topping:

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon until well combined. I like to use a whisk to break up any clumps of brown sugar.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This is a crucial step for achieving that perfect crumbly texture. You want small pieces of butter distributed throughout the flour.
3. Once the mixture resembles coarse crumbs, set it aside in the refrigerator. Keeping it cold helps prevent the butter from melting before baking, which will result in a crispier topping.

Making the Muffin Batter:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray. I prefer using paper liners for easy cleanup, but greasing works just as well.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures that the muffins rise properly and have a consistent flavor.
3. In a separate medium bowl, whisk together the Greek yogurt, milk, vegetable oil, egg, and vanilla extract. Ensure the yogurt is well incorporated and there are no lumps.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough muffins. A few streaks of flour are okay.

Assembling and Baking the Muffins:

1. Fill each muffin cup about ¾ full with the batter. I find that using an ice cream scoop helps to distribute the batter evenly.
2. Remove the crumb topping from the refrigerator and sprinkle generously over the top of each muffin. Don’t be shy with the crumb topping – it’s what makes these muffins so delicious!
3. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The baking time may vary depending on your oven, so keep an eye on them. The muffins should be golden brown on top and spring back lightly when touched.
4. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the tin and allows them to cool evenly.

Tips for the Best Coffee Cake Yogurt Muffins:

• Use Cold Butter: For the crumb topping, using cold butter is essential. It helps create those distinct crumbs that melt during baking, resulting in a crispy and delicious topping.
• Don’t Overmix: Overmixing the muffin batter can lead to tough muffins. Mix until just combined, leaving a few streaks of flour.
• Greek Yogurt: The Greek yogurt adds moisture and a slight tang to the muffins, making them incredibly tender. You can use full-fat or low-fat Greek yogurt, depending on your preference.
• Even Baking: To ensure even baking, rotate the muffin tin halfway through the baking time. This helps the muffins bake evenly on all sides.
• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag.

Variations:

• Add Nuts: For extra crunch and flavor, add chopped nuts (such as pecans or walnuts) to the crumb topping or the muffin batter.
• Citrus Zest: Add the zest of one lemon or orange to the muffin batter for a bright and citrusy flavor.
• Chocolate Chips: Fold in ½ cup of chocolate chips into the muffin batter for a chocolatey twist.
• Spices: Experiment with different spices in the crumb topping or muffin batter. Nutmeg, cardamom, or ginger would all be delicious additions.
• Fruit: Add blueberries, raspberries, or chopped apples to the muffin batter for a fruity variation.

Troubleshooting:

• Muffins are too dry: Make sure you’re not overbaking the muffins. Check for doneness a few minutes before the recommended baking time. Also, ensure you’re using enough liquid in the batter.
• Muffins are too dense: Avoid overmixing the batter. Overmixing develops the gluten in the flour, resulting in dense muffins.
• Crumb topping is not crumbly: Make sure you’re using cold butter and cutting it into the flour mixture properly. The mixture should resemble coarse crumbs.
• Muffins are sticking to the tin: Use paper liners or grease the muffin tin thoroughly with cooking spray.

Serving Suggestions:

• Enjoy these muffins warm with a cup of coffee or tea.
• Serve them as part of a brunch spread.
• Pack them in lunchboxes for a delicious and satisfying snack.
• Drizzle them with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.

Nutritional Information (approximate, per muffin):

• Calories: 250-300
• Fat: 12-15g
• Saturated Fat: 6-8g
• Cholesterol: 30-40mg
• Sodium: 200-250mg
• Carbohydrates: 35-40g
• Sugar: 15-20g
• Protein: 4-5g

Enjoy your homemade Coffee Cake Yogurt Muffins! They’re the perfect treat for any occasion.

Conclusion:

And there you have it! These Coffee Cake Yogurt Muffins are truly a must-try recipe, and I’m confident they’ll become a staple in your baking repertoire. The combination of the moist, tender crumb from the yogurt, the rich coffee cake flavors, and that irresistible streusel topping creates a symphony of textures and tastes that’s simply divine. Forget those dry, bland muffins you might find at the store; these are bursting with flavor and made with love (and a whole lot of deliciousness!). But what makes these muffins so special? It’s the perfect balance of sweet and tangy, the comforting warmth of cinnamon and brown sugar, and the sheer ease of preparation. Seriously, you can whip up a batch of these in under an hour, making them ideal for a quick breakfast, a delightful afternoon snack, or even a sweet treat to share with friends and family. They’re incredibly versatile, too! Serving Suggestions and Variations: These muffins are fantastic on their own, warm from the oven with a pat of butter. But don’t stop there! Try serving them with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert. A drizzle of caramel sauce would also be heavenly. Looking for variations? You’ve got options! * Add-ins: Fold in some chopped nuts (pecans or walnuts would be perfect), dried cranberries, or chocolate chips for an extra layer of flavor and texture. * Spice it up: Experiment with different spices like nutmeg, cardamom, or even a pinch of ginger to create your own unique flavor profile. * Fruit forward: Incorporate fresh or frozen blueberries, raspberries, or chopped apples into the batter for a fruity twist. * Lemon zest: A little lemon zest in the batter can brighten the flavors and add a refreshing touch. * Gluten-free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Just be sure to use a blend that’s designed for baking. These Coffee Cake Yogurt Muffins are also perfect for meal prepping. They freeze beautifully, so you can bake a big batch and enjoy them throughout the week. Simply wrap them individually in plastic wrap and store them in a freezer-safe bag or container. When you’re ready to eat one, just thaw it at room temperature or pop it in the microwave for a few seconds. I truly believe that baking is a form of therapy, and these muffins are the perfect recipe to de-stress and create something delicious. The aroma that fills your kitchen as they bake is simply intoxicating, and the satisfaction of pulling a batch of golden-brown muffins from the oven is unparalleled. So, what are you waiting for? Grab your mixing bowls, preheat your oven, and get ready to embark on a baking adventure! I’m confident that you’ll love these Coffee Cake Yogurt Muffins as much as I do. I can’t wait to hear about your experience! Please, please, please try this recipe and share your creations with me. Leave a comment below, tag me on social media, or send me an email. I’d love to see your photos, hear about your variations, and know what you think. Happy baking! Let me know if you have any questions, and I’ll do my best to help. Enjoy! Print