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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.

Ingredients

For the Muffins:

  • 1¾ cups oat flour
  • 2 large eggs
  • 1 cup plain Greek yogurt (preferably FAGE Total 2%)
  • ½ cup milk of choice
  • 5 tablespoons coconut oil, melted
  • ½ cup brown sugar
  • 1½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

For the Crumble Topping:

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

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.

Find it online: https://yumfamilyrecipes.com/coffee-cake-greek-yogurt-muffins/