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Cinnamon Streusel Yogurt Muffins
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Servings:
12 muffins
Author:
April J Harris
Course:
Muffins
🧂 Ingredients
2 tablespoons
cold butter
cut in squares
3 tablespoons
flour
2 tablespoons
Demerera
turbinado sugar
1 teaspoon
cinnamon
2 tablespoons
rolled oats
1½ cups
all purpose flour
1¾ teaspoons
baking powder
½ teaspoon
baking soda
1 teaspoon
cinnamon
¼ teaspoon
salt
¾ cup
granulated or caster sugar
⅔ cup
Apple Butterscotch yogurt
or any flavour of your choice
3
large eggs
⅓ cup
mild olive or other vegetable oil
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Instructions
1
Preheat the oven to 350°F (175°C or 165°C for a fan oven).
2
Grease or line a 12 cup muffin pan.
3
Make the streusel by cutting the butter into the flour using a pastry cutter or
two knives (or a food processor).
4
Stir in the sugar, cinnamon and rolled oats. Set aside.
5
For the yogurt muffins – Sift the flour, baking powder, baking soda, cinnamon
and salt together in a large bowl.
6
Stir in the sugar.
7
Whisk the yogurt, eggs and oil together in a smaller bowl.
8
Add the yogurt mixture to the dry ingredients all at once.
9
Stir together until just combined. Do not beat.
10
Divide the mixture between twelve muffin cups.
11
Sprinkle with the streusel mixture.
12
Bake for 15 to 20 minutes or until a skewer inserted in the centre of a muffin
comes out clean.
13
Serve warm.
14
The muffins will keep in a sealed container for up to 3 days.
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