Description
Enjoy these Cinnamon Streusel Greek Yogurt Muffins, perfect for breakfast or a snack. They feature a moist crumb and a delicious streusel topping.
Ingredients
Scale
- ½ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ⅔ cup yogurt
- ¾ cup milk
- 1 ¼ cups granulated sugar
- 1 teaspoon cinnamon
- ⅓ teaspoon nutmeg
- 2 eggs
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup all-purpose flour (for streusel)
- 1 teaspoon cinnamon (for streusel)
- ½ teaspoon kosher salt (for streusel)
- ½ cup brown sugar (for streusel)
- ¼ cup melted butter (for streusel)
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together melted butter, sugar, yogurt, milk, cinnamon, nutmeg, vanilla extract, and salt.
- Add eggs and mix until combined.
- Add flour, baking powder, and baking soda; mix until almost combined. Let batter rest for 30 minutes.
- In a medium bowl, whisk together flour, brown sugar, salt, and cinnamon for the streusel.
- Add melted butter to streusel mixture and mix until crumbly.
- Fill muffin cups almost to the top with batter.
- Top each muffin with about 1 ½ tablespoons of streusel, pressing gently to adhere.
- Bake at 400°F (200°C) for 5 minutes, then reduce heat to 350°F (180°C) and bake for 10-12 minutes, or until a toothpick comes out clean.
- Cool muffins for at least 20 minutes before serving.
Notes
- Letting the batter rest helps create domed muffin tops.
- Press the streusel topping onto the batter to prevent it from falling off during baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg