Coffee Cake Muffins with Cinnamon Streusel

Coffee cake muffins with cinnamon streusel are made with healthier ingredients like oats, chopped medjool dates, and yogurt. The cinnamon topping adds a sweet, warm, slightly crunchy texture to the light and fluffy muffin. It’s a match made in heaven!

In about 30 minutes or less, you’ll be able to bake up a batch of the most perfect snack or breakfast when you’re on the go. They’re that easy and delicious!

A single coffee cake muffin on a white marble board.

About the Recipe

Coffee cake is a breakfast-style cake that is most often made with sour cream in the batter. Typically, it is also topped with a glaze, streusel, or crumb topping and is served with coffee, of course.

However, in this version, I used Greek yogurt instead of sour cream because I keep it on hand, like the texture it gives baked goods, and enjoy that it’s a bit healthier since it provides some protein to the coffee cake muffins.

If you don’t have Greek yogurt on hand, you can just as easily swap in sour cream at a 1:1 ratio instead.

In developing this recipe, I opted for healthy versions of traditional ingredients. I like to use oat or whole wheat flour, but all purpose is fine too.

And with the addition of chopped dates, you get the perfect punch of sweetness and a slightly chewy texture with a fresh and natural sugar option.

The oats in both the batter and the streusel topping take these coffee cake muffins to the next level. They add chewiness to the muffin, crunch to the top, and an overall texture combination that you can’t find anywhere else!

Don’t be afraid to dollop a whole glob of cinnamon streusel right on top of the muffin batter.

These muffins are quick, easy, and sure to satisfy any breakfast or sweet tooth craving. Pair them with your favorite coffee drink, and you’ll have a great on-the-go combination!

A muffin tray filled with coffee cake batter.

Ingredients

A note about each component of this dish

  1. Oat or whole wheat flour, old-fashioned rolled oats, baking powder, baking soda, salt: these are considered the “dry ingredients.” Each adds structure and texture to the coffee cake muffins. The baking powder, soda, and salt work together to cause a reaction that allows the muffins to rise and remain fluffy.
  2. Ground cinnamon: cinnamon is a warm spice that fits well into nearly any baked good! It adds a great flavor to these muffins, while also giving them a breakfast-feel.
  3. Brown sugar: brown sugar is just white sugar mixed with molasses. It provides moisture, flavor, and subtle sweetness to the muffins.
  4. Butter, eggs, Greek yogurt: these are considered the “wet ingredients.” They add moisture, as well as help bind all the other ingredients together. The acid in the yogurt also aides in the reaction with the baking powder, soda, and salt, giving the muffins the perfect rise and texture.
  5. Vanilla extract: vanilla extract adds it’s own flavor to the mix, but it also helps to enhance all the other flavors. Without it, baked goods tend to taste bland.
  6. Pitted dates: chopped dates add texture and sweetness to the batter. You can include them or leave them out if you prefer.
  7. Old-fashioned rolled oats, brown sugar, butter, ground cinnamon: each of these ingredients contributes to the sweet and crunchy streusel topping. When combined and baked on top of the muffins, they add a nice crust to the muffin tops. They truly make these muffins one of a kind!

Instructions

  1. Preheat the oven to 350 degrees. Prepare muffin tin with liners.
  2. Combine ground oats, rolled oats, baking powder, baking soda, salt and cinnamon in a large bowl. Mix until incorporated.
  3. In a separate bowl, beat brown sugar and butter until fluffy. Add eggs in, one at a time, until beaten. Whisk in vanilla paste or extract until smooth.
  4. Add flour mixture to sugar mixture alternatively with Greek yogurt, beginning and ending with flour mixture. Fold in chopped dates.
  5. Spoon batter in to muffin tin liners, filling ¾ of the way to the top.
  6. In a small bowl, combine streusel ingredients. Top each muffin with 1 tablespoon streusel.
  7. Place in oven and bake 22-27 minutes, until toothpick in center comes out clean. Cool muffins for 10 minutes and remove from pan.
A copper basket filled with coffee cake muffins inside a burnt orange cloth.

Substitutions and Alternatives

Instead of oat or whole wheat flour: use all-purpose flour, whole wheat white flour, or whole wheat pastry flour

For gluten free coffee cake muffins: choose gluten free oats and gluten free all purpose flour

For vegan coffee cake muffins: use oil instead of butter and make 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water and let sit in the fridge for 15 minutes). Or you can also use Bob’s Red Mill Egg Replacer.

Instead of yogurt: you can substitute 2/3 cup of your preferred milk or sour cream.

For the dates: You can also buy dates with pits and remove the pits yourself or purchase dates that are already pitted and chopped.

Fun Facts

Can I freeze coffee cake muffins?

These muffins can easily be frozen. Allow them to cool completely, then either wrap them individually or place them in an air tight plastic bag. Label the bag with the name of the muffins and place it in the freezer.

Freeze muffins up to 3 or 4 months. To thaw, place them on the counter for a few hours or reheat them in the microwave for 30 seconds to a minute.

How do you keep a coffee cake moist?

The Greek yogurt in these muffins helps to keep them moist. To keep muffins moist while storing, allow them to cool completely before putting them away. Store cooled muffins in an air tight bag or container. Then, store muffins at room temperature. They will last a few days.

Do coffee cake muffins have coffee in them?

Traditional coffee cake made in the U.S. usually does not contain coffee. Instead, it is named “coffee cake” because it is most often served with a warm cup of joe.

The true definition of coffee cake is “a sweet bread containing added fruit, nuts, and spices that is sometimes glazed after baking.” Therefore, you will often find sweet fruits like apple or dates, nuts like walnuts or pecans, and spices like cinnamon or nutmeg in what’s commonly known as coffee cake.

Chef’s Tip

You can easily make this recipe into mini coffee cake muffins by using a 24-cup mini muffin tin. Cut the bake time down to 8 to 12 minutes.

Or, make these into jumbo muffins by using a jumbo muffin tin. Then, add bake time. Bake about 25 to 28 minutes.

A single coffee cake muffin on a white marble board.

More Delicious Recipes

Print

Coffee Cake Muffins with Cinnamon Streusel

Coffee cake muffins made with yogurt and dates and topped with cinnamon streusel.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 16-22 mins
  • Total Time: 26-37 mins
  • Yield: Makes 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Muffins:

  • 1 ¼ cup oat or whole wheat flour*
  • ½ cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup brown sugar
  • 1/3 cup oil or melted butter
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 6-ounces or 2/3 cup plain or vanilla Greek yogurt
  • ¼ cup milk
  • 78 pitted dates, chopped

Streusel:

  • ¼ cup old-fashioned rolled oats
  • ¼ cup whole wheat or oat flour
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees. Prepare muffin tin with liners.
  2. Combine flour, rolled oats, baking powder, baking soda, cinnamon and salt in a large bowl. Mix until incorporated.
  3. In a separate bowl, beat brown sugar and butter until fluffy. Add eggs in, one at a time, until beaten. Whisk in vanilla paste or extract until smooth.
  4. In a small bowl, whisk together Greek yogurt and milk.
  5. Add flour mixture to sugar mixture alternatively with the Greek yogurt and milk mixture, beginning and ending with flour mixture. Fold in chopped dates.
  6. Spoon batter in to muffin tin liners, filling ¾ of the way to the top.
  7. In a small bowl, combine streusel ingredients. Top each muffin with 1 tablespoon streusel.
  8. Place in oven and bake 16-22 minutes, or until toothpick in center comes out clean. Cool muffins for 10 minutes and remove from pan.

Notes

Cooking Tip: Any all-purpose flour will work in this recipe.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 216
  • Sugar: 19g
  • Sodium: 125mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: with streusel, easy, baked goods, healthy, whole wheat, whole grain, simple, quick, make ahead

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