Easy greek yogurt cinnamon coffee cake muffins recipe topped with brown sugar streusel topping. They are perfect for breakfast or brunch!
Soft and flavorful coffee cake muffins made with greek yogurt. Topped with streusel topping and sprinkled with powdered sugar. Therefore, one of the best muffins you can make for brunch. The greek yogurt muffins are sweeten enough with brown sugar. Also, they are topped with lemon glaze. Do you know why they are called coffee cake muffins? The result is they are served alongside with coffee. However, no coffee is used in the recipe.
How to make Coffee Cake Muffins
Firstly, gather ingredients for the cinnamon coffee cake muffins. All purpose flour, baking powder, cinnamon, brown sugar, eggs, coconut oil and greek yogurt. Secondly, mix flour with baking powder and cinnamon. Furthermore, whisk eggs with brown sugar. Add coconut oil and greek yogurt. Finally, combine dry ingredients with wet ingredients. In addition, prepare the streusel coffee cake.
How to make Streusel Topping
First of all, get all ingredients for the streusel. All purpose flour, brown sugar, cinnamon and unsalted butter. Second of all, combine all ingredients well. Top muffins with streusel topping. Finally, bake at 350 F for 20 minutes.
Tips to make Cinnamon Coffee Cake
- Make sure to whisk eggs with brown sugar well. Therefore, the brown sugar will soften.
- You don’t need mixer to make these coffee cake muffins. However, use whisk and spatula.
- Add wet ingredients into the dry ingredients. After that, combine ingredients with spatula.
- I used 2% plain greek yogurt to make these cinnamon muffins.
- The glaze is optional. Therefore, you can make it by mixing powdered sugar with water and lemon juice.
Other Muffin Recipes:
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*As of today March 15th, 2018 the recipe is updated to make more soft and moister texture. From 2tsp. of baking powder updated to 2 1/2 tsp. baking powder, from 1tsp cinnamon to 2 tsp. cinnamon, from 1/2 cup brown sugar to 3/4 brown sugar, from 1/3 coconut oil to 1/2 coconut oil and from 3/4 cup greek yogurt to 1 cup greek yogurt. As a result, this updated recipe is better than previous.
Greek Yogurt Cinnamon Coffee Cake Muffins
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 3 tsp. cinnamon
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup coconut oil melted
- 1 cup greek yogurt
- 9 Tbsp. all-purpose flour
- 3 Tbsp. brown sugar
- 1/2 tsp. cinnamon
- 4 Tbsp. unsalted butter melted
- 2 Tbsp. powdered sugar
- 1 tsp. water
- 1/8 tsp. lemon juice
- Preheat oven to 350 F and prepare muffin tin with 12 liners. In a large bowl combine flour, baking powder and cinnamon. Set aside.
- In another large medium bowl whisk eggs with brown sugar. Add melted coconut oil and greek yogurt. Combine well.
- Pour wet ingredients over dry ingredients. Combine well. Scoop the batter evenly into the muffin liners.
- In a small bowl combine ingredients for the streusel: flour, brown sugar, cinnamon and butter. Add crumb topping on top. Press gently onto the batter.
- Bake for 18 - 20 minutes or until inserted toothpick will come out clean. Remove from oven and cool off on wire rack.
- The glaze is optional. Mix powdered sugar with water and lemon juice. Add more powdered sugar or water when needed. Glaze the muffins.
These look absolutely delicious and would be the perfect way to start the day! Thanks for sharing!
Clothes & Quotes
I agree! Thank you so much Shannon!
Nicole Pharr (@pharr_away)
OMG! I”m so excited about these muffins! I’m always scouring Pinterest for new muffin recipes. My three year old is obsessed with muffins (and cupcakes), so we usually bake muffins every weekend to eat for breakfast during the week. I’ll have to pin this one to try out this weekend. So excited (I think I said that already :)!
Thank you so much Nicole! I hope you’ll like them:)
Tracy | Baking Mischief
Oh yum! I love coffee cake. Making them into muffins is such a great idea. These look so good that it’s no wonder you had to hide them so your boys didn’t eat them all!
Thank you Tracy:)
i love how you used greek yogurt in these, they look insanely delicious and I would love to dunk one in some coffee!
Thank you so much!
This looks absolutely delicious! Need to try it soon :]
xx katie // a touch of teal
Thank you Katie!
I love to use Greek yogurt in my baking. So glad you included the streusel topping. Makes these sound so decadent but they are filled with some healthy ingredients.
Thank you Christie!
Garlic + Zest
These muffins look fabulous! I’ve never used coconut oil before — what is the reason for it? Does it give it a coconut flavor or is there a nutritional benefit?
I always loved coconut and also for the benefit. When I first bought it I loved it after the first use. The smell in the house is great during baking. I only use it for baking. I don’t use it for savory dishes.
I love how these muffins have all the flavour of real coffee cake but healthy ingredients – brown sugar, coconut oil, greek yogurt!
I agree! I always substitute whenever I can:) Thank you Julia!
Meghan | Fox and Briar
Yum! I do love coffee cake, and these muffins look even better! I love that you used greek yogurt in here – I love the tanginess it gives.
I like to bake with greek yogurt. Thanks Meghan for your visit!
These look so good, I want to eat the screen! I loooove coffee cake and these sound so delicious with the Greek yogurt!
AiPing | Curious Nut
Ohhhh the crumbles are to die for!!! I’ll take a dozen. 🙂
That’s right:) Thank you AiPing!
They look lovely! So pretty and delicious!
Thank you so much!
jacquee | i sugar coat it!
You had me firmly in your grips at cinnamon – I put it on just about everything! These muffins sound delightful!!
Thank you Jacquee!
These look absolutely wonderful — perfect for breakfast! 🙂
I agree:) Thanks Dee!
Brandon @ Kitchen Konfidence
I’ll take two please :)! With a big cup of hot coffee!
They are good! Thanks Brandon!
Annie @ Annie's Noms
Love that you added Greek yoghurt to these! Just gorgeous, I could just go for one right now, I’ve hit that 3pm slump!
I know 3pm cravings:) Thanks Annie!
These look AMAZING, pinned for future!
I have some baking in the oven right now.Love cinnamon!! In your photos it appears that some of the yogurts have a drizzle on top. Is it a confectioner’s sugar mixture?
Yes, the drizzle is made with confectioner’s sugar and a little milk.
I made these tonight for my husband’s birthday breakfast tomorrow. Well, we (husband, myself and our two kids) had to try one tonight. So delicious! I did double the cinnamon in the mixture and topping, as we are huge cinnamon fans! Thanks for the great recipe! Will definitely make them again soon!
I am so happy to hear that you liked these muffins. Your comment made my day:) Thank you so much Lisa for trying my recipe!
I made these a few days ago and followed your recipe…my crumble turned out like a thick paste. So with you’re recipe and directions, how did your crumble turn out like actual crumble?
Thanks Jordan for your comment. Did you add melted or solid butter? I am not sure what went wrong but maybe next time try to add 2 Tbsp. melted butter and see how it looks, if it’s ok leave it, if you will see there is not enough butter add a little more.
I used 3 tablespoons of melted butter. Not sure why it didn’t turn out. I’ll try again and see!
I hope it will come out perfect next time. Start just adding less butter next time. I will make it again at my home so I can see what might go wrong. Thank you Jordan for trying my recipe!
Hi! I want to make them I don’t have coconut oil can I substitute it with something else?
Yes, substitute with different oil.
You Welcome Connie!
I just made these muffins, and they did not come out good at all. I followed your recipe exact, and the batter was thick and gooey, and the finished product was dry and chewy. Had to throw them all away. Very disappointing… 🙁
Hello Sheryl, I am sorry to hear that. I just retested again the recipe and I made improvement to make them more moist and softer. Thank you for your honest comment.
Crumb topping, as printed calls for 9 tablespoons of melted butter: makes it like a paste: IIdidnI think that was correct but I follow a recipe exactly the fiest time I make it. They are in the oven and smell wonderful, but I’m thinking the topping is not going to be very good.
OMG! I am sorry, I just did minor changes to the recipe and it changed the butter Tablespoons, it should be 4 Tbsp. I am changing right now. I hope they were still ok after baking:)
I made these and they turned out very good. I’m on a low sodium lifestyle due to having Meniere’s Disease and I used reduced sodium baking powder and low sodium greek yogurt and it came out delish. I shared this recipe in my fb low sodium group.
I am so happy that you liked this recipe.
These coffee cake muffins are the perfect snack and I love that they have Greek yogurt in them!
This is surely moist, delicious and flavorful. My cup of Tea is ready.
These muffins remind me of my childhood! They were absolutely divine and I loved the streusel!
I’m seeing yogurt and the word ‘muffin’ so I am calling this a breakfast food! Great grab and go snack too, thank you sharing!
These are all of my favourite things packed into a delicious muffin! The greek yogurt, the cinnamon, the streusel topping,… simply perfect – can’t wait to make them!!
Ok, I usually hate sugar-free foods. Going to have to try these for sure. They look so yummy!
Hello Nancy, these coffee cake muffins are not actually sugar free, they are made with brown sugar. If you are looking for other sugar free recipes, you can browse my healthy section of recipes, while some of these desserts are sweeten with dates.
I read through 59 comments to see that only a handful of people actual tried the recipe! I modified the recipe based on the actual reviews and that I’m looking to add as much protein as possible. Someone commented that the muffin was dry, so I subbed the oil for melted butter. Other comments were on the streusel so I used a ratio that worked for other streusel toppings I’ve made (8T flour, 4T brown sugar and a generous 2T of butter with 1 tsp of cinnamon). You should mix all dry streusel toppings before adding the butter (I didn’t do that). Next time I might add some choppped nuts to the streusel. In my effort to increase protein, I swapped 1/2 cup of flour with 1/4 cup of almond flour and 1/4 cup of vanilla protein powder. I also increased the Greek yogurt to 1 1/4 cup to compensate for the drier almond flour and protein powder. I used a large pampered chef scoop and apportioned 1 1/2 scoops to 12 muffins and mine overflowed. Next time I will use one scoop and make 18 muffins (this was likely due to my modifications and not the original recipe). I got some vanilla flavour from my protein powder, but next time will add vanilla to the batter. Not something I want to bake every weekend, but it’s a good recipe to have on hand when you need something to shake up the usual rotation recipes. My muffins were perfectly moist and very tasty.
Hello Corina, I actually updated the recipe 2 years ago after reading all comments to make it moist and more soft, so now the muffins are much better. Just before recipe I wrote what I improved. I am happy that you tried the recipe.
What if your allergic to coconut
You can use any other oil: olive, canola, vegetable, avocado, grapeseed etc.