Coffee Cake Muffins with Cinnamon Streusel

Coffee cake muffins made with yogurt and dates and topped with cinnamon streusel.




  • 1 ¼ 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
  • 1/3 cup oil or melted butter
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 6-ounces or 2/3 cup plain or vanilla Greek yogurt
  • ¼ cup milk
  • 7-8 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


  1. Preheat oven to 350 degrees. Prepare muffin tin with liners.
  2. Combine flour, rolled oats, baking powder, baking soda, cinnamon and salt in a large bowl. Mix until incorporated.
  3. 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.
  4. In a small bowl, whisk together Greek yogurt and milk.
  5. Add flour mixture to sugar mixture alternatively with the Greek yogurt and milk mixture, beginning and ending with flour mixture. Fold in chopped dates.
  6. Spoon batter in to muffin tin liners, filling ¾ of the way to the top.
  7. In a small bowl, combine streusel ingredients. Top each muffin with 1 tablespoon streusel.
  8. Place in oven and bake 16-22 minutes, or until toothpick in center comes out clean. Cool muffins for 10 minutes and remove from pan.


Cooking Tip: Any all-purpose flour will work in this recipe.


Keywords: with streusel, easy, baked goods, healthy, whole wheat, whole grain, simple, quick, make ahead