Cinnamon Streusel Yogurt Muffins
Servings 12 muffins
These easy to make Cinnamon Streusel Yogurt Muffins are a bit like mini coffee cakes. They are perfect for breakfast and snacks.
Ingredients
- 2 tablespoons cold butter cut in squares
- 3 tablespoons flour
- 2 tablespoons Demerera turbinado sugar
- 1 teaspoon cinnamon
- 2 tablespoons rolled oats
- 1½ cups all purpose flour
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup granulated or caster sugar
- ⅔ cup Apple Butterscotch yogurt or any flavour of your choice
- 3 large eggs
- ⅓ cup mild olive or other vegetable oil
Instructions
- Preheat the oven to 350°F (175°C or 165°C for a fan oven).
- Grease or line a 12 cup muffin pan.
For the streusel
- Make the streusel by cutting the butter into the flour using a pastry cutter or two knives (or a food processor).
- Stir in the sugar, cinnamon and rolled oats. Set aside.
For the yogurt muffins
- Sift the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
- Stir in the sugar.
- Whisk the yogurt, eggs and oil together in a smaller bowl.
- Add the yogurt mixture to the dry ingredients all at once.
- Stir together until just combined. Do not beat.
- Divide the mixture between twelve muffin cups.
- Sprinkle with the streusel mixture. Divide it evenly between the yogurt muffins.
- Bake for 15 to 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
- Serve warm.
- Cinnamon Streusel Yogurt Muffins will keep in a sealed container for up to 3 days.
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