Why You’ll Love This Recipe

Healthier Indulgence: Incorporating Greek yogurt and oat flour provides a protein boost and makes these muffins a more nutritious option compared to traditional coffee cakes.
Simple Ingredients: Crafted with common pantry staples, this recipe is both accessible and straightforward, making it easy to whip up a batch anytime.
Versatility: These muffins are perfect for breakfast, brunch, or a snack, and pair wonderfully with your favorite coffee or tea.

Ingredients

1¾ cups oat flour
2 eggs
1 cup plain Greek yogurt
½ cup milk of choice
5 tablespoons coconut oil, melted
½ cup brown sugar
1½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon vanilla extract

Crumble Topping:

3 tablespoons coconut flour
¼ cup brown sugar
2 tablespoons butter or coconut oil, melted
1 teaspoon cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparation: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with silicone or paper liners.
Wet Ingredients: In a medium bowl, whisk together the eggs and brown sugar until well combined. Add the Greek yogurt, milk, melted coconut oil, and vanilla extract, mixing until smooth.
Dry Ingredients: In a separate bowl, combine the oat flour, baking powder, and cinnamon.
Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the batter is just combined and no dry spots remain.
Prepare Crumble Topping: In a small bowl, mix together the coconut flour, brown sugar, melted butter (or coconut oil), and cinnamon until the mixture resembles coarse crumbs.
Assemble Muffins: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the crumble topping over each muffin.
Bake: Place the muffin pan in the preheated oven and bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Servings and Timing

Servings: This recipe yields 12 muffins.
Prep Time: Approximately 10 minutes.
Cook Time: 22-24 minutes.
Total Time: About 35 minutes.

Variations

Gluten-Free Option: Ensure all ingredients, especially oat flour, are certified gluten-free.
Vegan Adaptation: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), use dairy-free yogurt, and choose plant-based milk.
Flavor Twists: Incorporate fresh berries, chopped nuts, or a dash of nutmeg to customize the muffins to your taste.

Storage/Reheating

Storage: Once cooled, store the muffins in an airtight container at room temperature for up to 4 days.
Freezing: Place muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Reheating: To enjoy warm, microwave a muffin for 15-20 seconds or heat in a preheated oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use a different type of flour?

Yes, you can substitute oat flour with all-purpose flour or a gluten-free all-purpose blend in equal measurements.

2. What can I use instead of coconut oil?

Melted butter or another neutral-flavored oil, such as canola or vegetable oil, can be used as a substitute.

3. How can I make these muffins dairy-free?

Use a plant-based yogurt and milk, and replace butter with coconut oil in the crumble topping.

4. Can I add fruits or nuts to the batter?

Absolutely! Fold in up to 1 cup of fresh berries, diced apples, or chopped nuts for added texture and flavor.

5. How do I make oat flour at home?

Blend rolled oats in a food processor or blender until they reach a fine, flour-like consistency.

6. What is the purpose of Greek yogurt in this recipe?

Greek yogurt adds moisture and tenderness to the muffins while increasing the protein content.

7. Can I reduce the sugar content?

You can reduce the amount of brown sugar slightly or use a natural sweetener like coconut sugar. Keep in mind that altering the sugar may affect the muffin’s texture and sweetness.

8. Are these muffins suitable for freezing?

Yes, these muffins freeze well. Ensure they are completely cooled before placing them in a freezer-safe container.

Coffee Cake Greek Yogurt Muffins

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Indulge in these moist and flavorful Coffee Cake Greek Yogurt Muffins, a delightful twist on traditional coffee cake. Infused with the richness of Greek yogurt, these muffins offer a tender crumb and a delectable cinnamon crumble topping, making them perfect for breakfast or a cozy snack.

Author: Emily
Prep Time: 5 minutes
Cook Time: 22-24 minutes
Total Time: Approximately 30 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin pan with silicone or paper liners.
Prepare the Crumble Topping: In a small bowl, mix together coconut flour, brown sugar, melted butter (or coconut oil), and cinnamon until the mixture resembles coarse crumbs. Set aside.
Mix Wet Ingredients: In a medium bowl, whisk the eggs and brown sugar until well combined. Add Greek yogurt, milk, melted coconut oil, and vanilla extract, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together oat flour, baking powder, and cinnamon.
Form the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined and no lumps remain. Avoid overmixing.
Fill the Muffin Pan: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Add Crumble Topping: Evenly distribute the crumble topping over each muffin.
Bake: Place the muffin pan in the preheated oven and bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Oat Flour: If you don’t have oat flour on hand, you can make your own by blending gluten-free rolled oats in a food processor until they reach a fine, flour-like consistency.
Substitutions: For a vegan version, consider using non-dairy milk, plant-based yogurt, and an egg substitute such as flax eggs (1 tablespoon flaxseed meal mixed with 2½ tablespoons water per egg). Please note that while these substitutions are suggested, they have not been tested with this specific recipe.