Photo: Mark Thomas; Styling: Lynn Miller
12 Servings

How to Make It

Step 1

Make streusel topping: In a small bowl, combine streusel ingredients and pinch together into large crumbs. Place bowl in freezer.

Step 2

Make muffins: Preheat oven to 375°F. Line cups of a muffin tin with paper liners. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir in flour, baking powder, baking soda, cinnamon and salt with a wooden spoon. Fill each muffin cup with batter. Scatter streusel topping over each muffin and press lightly on crumbs so they adhere to batter. Bake until tops are golden, 17 to 20 minutes. Let muffins cool in pan set on a wire rack for 5 minutes, then remove muffins to rack to cool completely.

Ratings & Reviews

bethanyandtim's Review

January 14, 2011
Yum!!! The streusel topping isn't really pinchable, so don't worry about that part. Just pop the bowl in the freezer while you prepare the batter, then sprinkle the streusel on & press it into the muffin batter when the cups are full.


January 21, 2018
so so, nothing special.  streusel is nice. 

lynnyburg's Review

January 29, 2012
I used a cup of Greek non-fat plain yogurt. Still turned out fabulous. The batter is super thick but still turned out well.

swetyngthg's Review

October 08, 2012

Beckyw66's Review

January 08, 2015

txsewrn's Review

April 25, 2012
Made exactly as written. Very good muffin. Definitely adding to my personal recipe collection.

rtallerico's Review

January 15, 2011
Very yummy muffin. I made it with greek yogurt to up the protein. I make muffins for my husband to take to work for breakfast every morning and this is one of his favorites.

5Melissa7's Review

May 23, 2011
Delicious! I used Splenda rather than sugar. For topping, I chopped almonds and walnuts. Very nice together.

LadyBrenda's Review

June 07, 2013

Emalani's Review

September 22, 2013
These have great flavor. I altered a number of things in part to reduce the calories and in part because I didn't have any yogurt. I used 1/2 cup reduced fat sour cream and 1/2 cup applesauce. I reduced the sugar to 1/2 cup. Instead of making the streusel as written, I combined 1/4 cup chopped pecans, 1/2 tsp cinnamon, and 1/3 cup brown sugar and sprinkled that on top (I'm sure it's better with the butter, but this was still good!). I cooked them for 23 minutes. They came out great! I'm sure the texture is different than it's meant to be, maybe a bit denser, but with about 50 calories less per muffin, I'm ok with that. Tasted delicious! Will make again!