Sarah is a bit obsessed with muffins. We say that as nicely as we can, but she will do just about anything for a good muffin and she loves coffee cake. These coffee cake muffins are nice and moist and pair perfectly with some iced coffee!
Difficulty: Beginner friendly
Serves: 8-12 muffins
Time: 25-30 minutes
Ingredients
Muffins
- 82 g milk (or oat milk if you’re lactose intolerant like us)
- 35 g Greek yoghurt (unflavored and unsweetened is best but we used vanilla and it was still yummy!)
- 120 g all purpose flour
- 1 1/4 tsp baking soda
- 1/8 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp salt
- 34 g canola oil
- 43 g honey
- 1/2 tsp vanilla (omit if using vanilla Greek yoghurt)
Streusel
- 23 g all purpose flour
- 33 g brown sugar (we like dark brown sugar but any will work)
- 1 tsp cinnamon
- 36 g butter
Equipment
Ideal Equipment
- Stand mixer
- Food processor
- Muffin tin (either jumbo or standard size)
- Muffin tin liners
- Hand whisk
- 2 medium mixing bowls
- Cooling rack
- Silicone spatula
Essential Equipment
- Muffin tin (either jumbo or standard size)
- Muffin tin liners
- Hand whisk
- Dough cutter or fork
- 2 medium mixing bowls
- 1 large mixing bowl
- Cooling rack
- Spatula or spoon
Directions
- Preheat oven to 400 F and line muffin tin
- In a large mixing bowl, whisk together yoghurt and milk
- In a medium size mixing bowl, combine streusel ingredients together using either a dough cutter, fork or in a food processor until crumbly and put in refrigerator until needed
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the muffin dry ingredients
- Add egg, oil, honey and vanilla (if using) into milk mix
- Slowly add the wet ingredients to the dry and whisk to combine
- Fill muffin liners 1/2 way (if standard or 2/3 way if jumbo) and top with streusel
- Bake for 16-18 minutes until a toothpick inserted in center of muffin comes out clean, and cool 5 minutes in pan and then fully on a cooling rack
Ellie’s Kitchen 