Description
Enjoy the delightful flavors of coffee cake in a convenient muffin form. These Coffee Cake Muffins feature a soft, tender crumb with a warm cinnamon swirl and a crunchy streusel topping, perfect for any occasion.
Ingredients
Scale
- For the Muffins:
- ½ cup (113g) unsalted butter, softened
- ½ cup (112g) packed brown sugar
- 1½ teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 1 cup (125g) all-purpose flour or gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 (5 oz) container full-fat Greek yogurt, room temperature
- For the Cinnamon Swirl & Topping:
- 1 cup (100g) chopped walnuts
- ½ cup (112g) brown sugar
- 1 tablespoon ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, cream together the softened butter and ½ cup of brown sugar until light and fluffy.
- Beat in the vanilla extract and then the eggs, one at a time, until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Prepare the cinnamon swirl and topping: In a small bowl, combine the chopped walnuts, ½ cup of brown sugar, ground cinnamon, and a pinch of sea salt. Mix well.
- Spoon about half of the muffin batter into the prepared muffin cups, filling each about halfway.
- Sprinkle about half of the cinnamon-walnut mixture over the batter in each cup.
- Top with the remaining muffin batter, filling the cups about two-thirds full.
- Sprinkle the remaining cinnamon-walnut mixture over the top of each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free option, use a good quality gluten-free all-purpose flour blend.
- Ensure your butter, eggs, and Greek yogurt are at room temperature for the best muffin texture.
- Do not overmix the batter. Overmixing can lead to tough muffins.
- You can substitute pecans for walnuts if you prefer.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 300-350 kcal (estimate)
- Sugar: Approximately 25-30g (estimate)
- Sodium: Approximately 150-200mg (estimate)
- Fat: Approximately 15-20g (estimate)
- Saturated Fat: Approximately 8-10g (estimate)
- Unsaturated Fat: Approximately 7-10g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g (estimate)
- Fiber: Approximately 2-3g (estimate)
- Protein: Approximately 5-7g (estimate)
- Cholesterol: Approximately 50-60mg (estimate)