So I was introduced to this amazing new Greek yogurt from Yoplait, called Plentí, and I am so excited! It’s filled with whole grain oats, plus flax and pumpkin seeds. It’s the perfect snack when my midday hangry pains kick in, or when I decide my breakfast should be Cinnamon Struesel Coffee Cake Muffins.
No guilt here. Nope. Only delicious.
These cinnamon streusel coffee cake muffins are packed with cinnamon goodness, both in the muffins, and in the crumbly, sweet streusel topping. I used a combination of butter and oil to give the muffins a little more cake texture, as opposed to the traditional muffin-y nooks, crannies, and crumby texture. This makes the muffins more reminiscent to my favorite coffee cake, just in happy, bite sized, glazed portions.
Yum.
But you know, even if I’m not noshing on some cinnamon streusel coffee cake muffins, I can still enjoy the hearty deliciousness of Yoplait Plentí.
In the meantime, let’s make some muffins, shall we?
Ingredients
For the Muffins
- 5 Tbsp Butter softened
- ¼ C Canola Oil
- ½ C Brown Sugar
- â…” C Sugar
- 2 Large Eggs
- 2 tsp Vanilla
- 2 ¾ C Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 2 Tbsp Cinnamon
- 1 tsp Salt
- ½ C Milk
For the Streusel Topping
- 3 Tbsp Butter softened
- ½ C Brown Sugar
- ¼ C Sugar
- 1 Tbsp Flour
- 2 tsp Cinnamon
For the Glaze
- 1 C Powdered Sugar
- 2-3 Tbsp Milk
- 1 tsp Vanilla
Instructions
- Preheat oven to 425 degrees, then grease a muffin tin, or line with paper liners. Set aside.
- In a large mixing bowl, cream the butter, sugar, and oil until thoroughly combined. Add the eggs, one at a time, mixing until completely incorporated before adding the next. Stir in the vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
- Alternate adding the flour mixture and milk to the batter, mixing until just combined.
- Using an ice cream scoop or large spoon, distribute the batter between 12 muffin cups.
- In a medium bowl, mash together all of the streusel ingredients with a fork until well mixed.
- Sprinkle about a tbsp of streusel on the top of each muffin.
- Bake muffins for 15-17 minutes or until golden brown. Cool completely.
- Combine the glaze ingredients together in a small bowl and whisk until smooth.
- Drizzle over muffins. Devour.
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Kim says
There is a ? For the amount of sugar for the muffins. How much did you use?
I’m so anxious to try theses!!!
Danielle says
I made them without both toppings and it was great, I’m diabetic and it was a good muffin for me
Liz @ I Heart Vegetables says
These look amazing! They would be so perfect for a special brunch!
Amy | Club Narwhal says
Karly, you know your way STRAIGHT into my heart–these muffins are adorable (and streusel? Yes, please!)