Coffee Cake Greek Yogurt Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins

Coffee Cake Greek Yogurt Muffins are tender, moist muffins with a cinnamon-sugar swirl and crumbly streusel topping, made healthier with Greek yogurt—perfect for breakfast, brunch, or snacking.

Ingredients

For the Muffins:
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
¼ cup brown sugar
⅓ cup vegetable oil
2 large eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract

For the Cinnamon Swirl:
¼ cup brown sugar
1 teaspoon ground cinnamon

For the Streusel Topping:
⅓ cup all-purpose flour
2 tablespoons brown sugar
½ teaspoon cinnamon
2 tablespoons melted butter

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners or grease lightly.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and sugars.
In a separate bowl, whisk together oil, eggs, Greek yogurt, and vanilla extract.
Pour wet ingredients into dry and stir until just combined. Do not overmix.
In a small bowl, mix the swirl ingredients: brown sugar and cinnamon.
Fill each muffin cup halfway with batter. Sprinkle a little cinnamon-sugar swirl, then top with more batter.
In another bowl, mix the streusel ingredients until crumbly. Sprinkle on top of each muffin.
Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.

Notes

Use vanilla or honey-flavored Greek yogurt for extra sweetness.
These muffins freeze well—cool completely and store in an airtight container for up to 2 months.
Optional: drizzle with a simple glaze of powdered sugar and milk once cooled.

Nutrition (Per Muffin)

Calories: 210
Sugar: 14g
Sodium: 120mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg

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