Cinnamon Yogurt Muffins
Start your morning with these tender and flavorful Cinnamon Yogurt Muffins, a perfect blend of warm spices and creamy yogurt for irresistibly moist results. These easy-to-make muffins combine the comforting aroma of ground cinnamon with the subtle tang of plain yogurt, creating a balance of sweetness and spice that will brighten any breakfast or snack. Each bite is crowned with a delightful cinnamon-sugar topping that bakes into a golden, slightly crunchy layer. Ready in just 35 minutes, these muffins are an ideal choice for busy mornings or casual brunches. Plus, with pantry-friendly ingredients and no-fuss preparation, you can whip them up whenever a craving strikes. Try them fresh out of the oven or save them for later—their soft, fluffy texture stays divine for days! Keywords: cinnamon yogurt muffins, fluffy muffins, easy muffin recipe, cinnamon sugar topping.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 cups plain yogurt
- 0.5 cups unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons brown sugar (for topping)
- 0.5 teaspoons ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a separate medium-sized bowl, mix the plain yogurt, melted butter, eggs, and vanilla extract. Stir until smooth and well blended.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Fold gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
In a small bowl, stir together the brown sugar and ground cinnamon for the topping.
Sprinkle the cinnamon-sugar mixture evenly over the top of each muffin before baking.
Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 400.8 g | 146% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 206.9 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 652 mg | 50% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
