These double batch cinnamon muffins with Greek yogurt are moist, tender, and packed with warm cinnamon flavor. The Greek yogurt adds a subtle tang and extra moisture, making these muffins perfect for breakfast or a cozy snack. Doubling the recipe ensures you have plenty to share or freeze for later.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons ground cinnamon
- 2 large eggs
- 1 1/2 cups plain Greek yogurt (full-fat or 2%)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
- Optional topping: 1/4 cup brown sugar mixed with 1 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners or grease them lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, beat the eggs lightly. Add the Greek yogurt, melted butter, vanilla extract, and milk. Mix until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture until just combined. Avoid overmixing; some lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- If using, sprinkle the cinnamon-brown sugar mixture evenly over the tops of the muffins for a sweet, crunchy topping.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Substitution for Greek yogurt: You can substitute with sour cream or buttermilk in equal amounts if you don’t have Greek yogurt on hand. This will still keep the muffins moist and tender.
- Don’t overmix: Overmixing the batter can lead to tough, dense muffins. Fold ingredients just until combined for the best texture.
- Make it dairy-free: Use a plant-based yogurt and non-dairy milk like almond or oat milk, and replace butter with coconut oil or a vegan butter substitute.
- Storage: Store baked muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage (see Storage and Reheating below).
Serving Suggestions
These cinnamon muffins are delicious served warm or at room temperature. For breakfast, pair them with a smear of butter or cream cheese and a drizzle of honey. They also complement a cup of coffee or chai tea perfectly. For a more indulgent treat, serve alongside fresh fruit and a dollop of Greek yogurt or whipped cream.
Variations
- Apple Cinnamon Muffins: Fold in 1 cup of finely chopped apples to the batter for added texture and natural sweetness.
- Walnut or Pecan Cinnamon Muffins: Add 1/2 cup chopped nuts to the batter for crunch and nutty flavor.
- Cinnamon Swirl Muffins: Create a cinnamon sugar swirl by layering batter and a cinnamon sugar mixture in each muffin cup before baking.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. You may need to add an extra 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
Storage and Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. To extend their shelf life, freeze the muffins individually wrapped in plastic wrap and then placed in a freezer-safe bag or container for up to 3 months.
To reheat, thaw frozen muffins at room temperature or microwave them for 20–30 seconds until warm. For a crispier top, reheat in a preheated 325°F (160°C) oven for 8–10 minutes.
Frequently Asked Questions
Can I use low-fat or non-fat Greek yogurt instead of full-fat?
Yes, you can use low-fat or non-fat Greek yogurt, but the muffins may be slightly less moist and tender. Full-fat yogurt provides more richness and moisture, which helps keep muffins soft.
Why do my muffins turn out dense sometimes?
Dense muffins usually result from overmixing the batter, which develops too much gluten, or from using expired baking powder or baking soda that no longer provides proper rise. Make sure to mix just until combined and use fresh leavening agents.
Can I make this recipe into mini muffins?
Absolutely! Mini muffins will bake faster—check for doneness around 10–12 minutes. Keep an eye on them to avoid overbaking.
What’s the best way to measure flour for this recipe?
Use the spoon-and-level method: spoon flour into your measuring cup and level off with a knife rather than scooping directly from the bag, which can compact the flour and lead to too much in the batter.
Can I add mix-ins like chocolate chips or dried fruit?
Yes, add about 1 cup of chocolate chips, raisins, or dried cranberries to the batter after combining wet and dry ingredients. Gently fold them in to avoid overmixing.
Is it necessary to use melted butter?
Melted butter helps incorporate fat evenly throughout the batter, contributing to moist, tender muffins. You can substitute with oil if preferred, but the flavor and texture may be slightly different.
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