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Greek Yogurt Cinnamon Swirl Muffins

Close-up of three freshly baked Greek Yogurt Cinnamon Muffins topped with a thick cinnamon-sugar crust, sitting on a white plate.
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Bake moist, high-protein muffins using Greek yogurt for a tender crumb and a rich cinnamon swirl.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon of cinnamon. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the Greek yogurt and vanilla extract until just combined. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. A few lumps are fine.
  6. In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon for the swirl topping.
  7. Fill the muffin cups about two-thirds full with batter. Sprinkle the cinnamon-sugar mixture evenly over the tops of the batter. Use a knife or skewer to gently swirl the topping into the batter slightly.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Greek yogurt adds moisture and protein, resulting in a denser, yet soft muffin texture.
  • For storage, keep cooled muffins in an airtight container at room temperature for up to 3 days.
  • You can freeze baked muffins for up to 3 months; wrap individually before placing them in a freezer bag.

Nutrition

Find it online: https://whiskdaily.com/greek-yogurt-cinnamon-muffins-recipe/