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Greek Yogurt Cinnamon Coffee Cake Muffins

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Easy greek yogurt cinnamon coffee cake muffins recipe topped with brown sugar streusel topping. They are perfect for breakfast or brunch!

Moist coffee cake muffins made with greek yogurt, cinnamon and topped with glaze by ilonaspassion.com I @ilonaspassion

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.

Step by step on how to make coffee cake muffins with greek yogurt and cinnamon by ilonaspassion.com I @ilonaspassion

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.

Step by step on how to make streusel topping for coffee cake muffins by ilonaspassion.com I @ilonaspassion

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.

Greek yogurt coffee cake muffins recipe topped with glaze by ilonaspassion.com I @ilonaspassion

Other Muffin Recipes:

Cinnamon coffee cake recipe with brown sugar and yogurt topped with streusel coffee cake by ilonaspassion.com I @ilonaspassion

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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.

Cinnamon coffee cake muffins with brown sugar and streusel topping by ilonaspassion.com I @ilonaspassion
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4.38 from 50 votes
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Greek Yogurt Cinnamon Coffee Cake Muffins

Coffee cake muffins with greek yogurt, cinnamon and streusel topping.
Prep Time15 minutes
Cook Time20 minutes
Servings: 12 Muffins
Calories: 355kcal
Author: Ilona

Ingredients

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

Streusel

  • 9 Tbsp. all-purpose flour
  • 3 Tbsp. brown sugar
  • 1/2 tsp. cinnamon
  • 4 Tbsp. unsalted butter melted

Glaze

  • 2 Tbsp. powdered sugar
  • 1 tsp. water
  • 1/8 tsp. lemon juice
US Customary - Metric

Instructions

  • 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.
Course: Breakfast, Dessert
Cuisine: American

Nutrition

Calories: 355kcalCarbohydrates: 42gProtein: 5gFat: 19gSaturated Fat: 13gCholesterol: 51mgSodium: 24mgPotassium: 194mgFiber: 1gSugar: 20gVitamin A: 315IUCalcium: 102mgIron: 1.7mg
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Greek yogurt cinnamon coffee cake muffins recipe with brown sugar streusel topping. Easy to make and great for brunch, served with coffee by ilonaspassion.com I @ilonaspassion

Reader Interactions

Comments

  1. Shannon

    These look absolutely delicious and would be the perfect way to start the day! Thanks for sharing!

    Shannon
    Clothes & Quotes

    Reply

  2. 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 :)!

    Reply

  6. Christie

    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.

    Reply

  7. 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?

    Reply

    • Ilona

      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.

      Reply

  10. watchlearneat

    These look so good, I want to eat the screen! I loooove coffee cake and these sound so delicious with the Greek yogurt!

    Reply

  18. Marsha Gibbons

    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?

    Reply

  19. Lisa

    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!

    Reply

  20. Jordan

    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?

    Reply

    • Ilona

      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.

      Reply

        • Ilona

          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!

          Reply

  22. Sheryl

    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… 🙁

    Reply

    • Ilona

      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.

      Reply

  23. Shari Probst

    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.
    Shari

    Reply

    • Ilona

      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:)

      Reply

  24. KO

    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.

    Reply

  29. Sylvie

    5 stars
    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!!

    Reply

    • Ilona

      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.

      Reply

  31. Corina

    5 stars
    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.

    Reply

    • Ilona

      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.

      Reply

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