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.
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 more nutrient-dense 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!
- 1¼ 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
- ⅓ cup oil or melted butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 6-ounces or ⅔ cup plain or vanilla Greek yogurt
- ¼ cup milk
- 7 to 8 pitted dates, chopped
- 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
Preheat oven to 350°F. Prepare muffin tin with liners.
Combine flour, rolled oats, baking powder, baking soda, cinnamon and salt in a large bowl. Mix until incorporated.
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.
In a small bowl, whisk together Greek yogurt and milk.
Add flour mixture to sugar mixture alternatively with the Greek yogurt and milk mixture, beginning and ending with flour mixture. Fold in chopped dates.
Spoon batter into muffin tin liners, filling ¾ of the way to the top.
In a small bowl, combine streusel ingredients. Top each muffin with 1 tablespoon streusel.
Place in oven and bake 16 to 22 minutes, or until toothpick in center comes out clean. Cool muffins for 10 minutes and remove from pan.
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.