Easy Coffee Cake Muffins with Cinnamon Crumb Topping
These easy coffee cake muffins are soft, buttery, and topped with a warm cinnamon crumb topping. Made with Greek yogurt for extra moisture and protein, they’re perfect for cozy mornings or an easy grab-and-go breakfast.
Ingredients
Muffins
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup cane sugar
- 1 ½ tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup melted butter
- 2 eggs
- ¾ cup whole milk
- ¼ cup Greek yogurt
- 2 tsps vanilla extract
Cinnamon Sugar Layer
- ¼ cup brown sugar
- 1 tsp cinnamon
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- 4 tbsps melted butter
- pinch of salt
Optional Glaze
- ¾ cup powdered sugar
- 1-2 tbsps milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F and line a 12-cup muffin pan with liners.
- In a small bowl mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbs form. Set aside.
- Combine brown sugar and cinnamon in a small bowl.
- In a large bowl whisk together flour, brown sugar, cane sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl whisk melted butter, eggs, milk, Greek yogurt, and vanilla.
- Pour wet ingredients into dry ingredients and gently mix until just combined.
- Add batter halfway into each muffin liner. Sprinkle cinnamon sugar mixture, then top with more batter.
- Generously sprinkle crumb topping over each muffin.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Cool for 10 minutes before removing from the pan. Drizzle with glaze if desired.
Notes
- Do not overmix the batter or muffins may become dense.
- Full-fat Greek yogurt provides the best moisture and texture.
- Store muffins in an airtight container for up to 3 days.