Coffee Cake Muffins

When our sister squadron came home from their deployment, we brought a bunch of breakfast-y goodness for them to munch on while they waited around (there’s a LOT of waiting around).  Instead of making coffee cake, I figured I would make muffins so that they’re easier to grab and share.  These are super tasty, and really easy to make!

Recipe – Makes 8 large or 16 medium muffins


1/2 cup butter, room temperature

1 3/4 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 cup Greek yogurt

1 cup granulated sugar

1 tsp. vanilla extract

2 large eggs


1 cup packed brown sugar

1 cup flour

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 cup chilled butter, cut into small pieces


  1. Pre-heat your oven to 350°.  Grease a muffin pan.
  2. In a small mixing bowl, stir together the ingredients for the topping.  Using a fork, mash the butter into the dry ingredients until crumbly.  Refrigerate until you’re ready to use it.
  3. Now using the muffin ingredients, beat together the butter, Greek yogurt, granulated sugar, and vanilla until light and fluffy (3 to 5 minutes).
  4. Add the eggs one at a time until well combined.
  5. Turn your mixer to low and beat the baking soda, baking powder, and flour into the wet ingredients, in that order.
  6. Put approximately 2 tablespoons of the batter into each cup.
  7. Top with a spoonful of the streusel topping.
  8. Put more of the batter onto each cup, until 2/3 of the way full.
  9. Top with more streusel.
  10. Bake for 25 to 30 minutes, until a toothpick comes out clean.
  11. Cool on a wire rack.

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