Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and helps create a more tender, fluffy texture. If using regular yogurt, your batter may be slightly thinner, but it will still work.

How do I store coffee cake muffins?

Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For best texture, warm them slightly before serving.

Can I freeze these muffins?

Absolutely! Let the muffins cool completely, then store them in a freezer-safe container for up to 2 months. Reheat in the microwave for 20–30 seconds before enjoying.

Healthy Protein Coffee Cake Muffins with Greek Yogurt

Description

These Greek yogurt coffee cake muffins are soft, tender, and topped with a delicious crumb topping. A simple, high-protein, healthier twist on a classic coffee cake muffin.

Ingredients

Units Scale

1 Package of Stellareats Coffee Cake Grain Free Baking Mix
2 Eggs
1/2 cup of Unsweetened Almond Milk
1/4 cup of Melted Butter
1 1/2 Tablespoons of Softened Butter
1/2 cup of Plain Greek Yogurt

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Instructions

Preheat your oven to 350°F so it’s ready to go once your batter is mixed. Lightly coat a 12-cup muffin pan with non-stick cooking spray to prevent sticking, or line it with muffin liners for easy cleanup.
To prepare the streusel topping, start by removing ½ cup of the dry coffee cake mix and placing it in a small bowl. Add the softened butter and use a fork (or your hands) to work it into the mixture until fully combined.

The texture should be slightly moist but still crumbly—this will create that classic, bakery-style topping. Once mixed, set the streusel aside while you prepare the muffin batter.
In a separate bowl, whisk together the melted butter, eggs, Greek yogurt, and almond milk until smooth and fully combined. Add the remaining cake mix and mix well.
Divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full. Spoon the reserved streusel topping over each muffin, gently pressing it into the top so it adheres while baking.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

Don’t overmix the batter: Stir just until combined to keep the muffins soft and tender. Overmixing can make them dense.
Use room temperature ingredients: This helps everything blend smoothly and creates a better texture.
Check doneness early: Start checking around 18 minutes. A toothpick inserted in the center should come out clean or with a few crumbs.
Streusel texture matters: The topping should be slightly moist and crumbly—this gives you that classic coffee cake finish.
Let muffins cool before removing: Allow them to cool in the pan for about 10 minutes to help them set and prevent breaking.
Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Freezing: These muffins freeze well. Let them cool completely, then freeze for up to 2 months. Reheat for 20–30 seconds in the microwave.

Prep Time: 10 Minutes
Cook Time: 18 Minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Muffin
Calories: 83
Sugar: 1.5 g
Sodium: 33.5 mg
Fat: 7.1 g
Carbohydrates: 2 g
Protein: 2.7 g
Cholesterol: 46.7 mg