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Date Coffee Cake Yogurt Muffins with Cinnamon Streusel

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Level: Easy

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Description

Super moist muffins with juicy dates and crunchy cinnamon topping.

Ingredients

  • 1-¼ cup Ground Old-fashioned Rolled Oats
  • ½ cups Old Fashioned Rolled Oats
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 dash Salt
  • ¼ teaspoons Ground Cinnamon
  • ½ cups Brown Sugar
  • ¼ cups Butter, Melted
  • 2 whole Large Eggs
  • 1 Tablespoon Vanilla Bean Paste Or Extract
  • 6 ounces, fluid Nonfat Greek Yogurt
  • 2 Tablespoons Milk (optional, Use If Needed To Thin Batter)
  • 8 whole Pitted Dates, Chopped
  • FOR THE STREUSEL:
  • ½ cups Old Fashioned Rolled Oats
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Butter, Melted
  • ¼ teaspoons Ground Cinnamon

Preparation

1. Preheat oven to 350°F. Prepare muffin tin with liners.
2. Combine ground oats, rolled oats, baking powder, baking soda, salt and cinnamon 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 extract until smooth.
4. Add flour mixture to sugar mixture alternatively with Greek yogurt, beginning and ending with flour mixture. If batter is thick, stir in 2 tablespoons milk. Fold in chopped dates.
5. Spoon batter into muffin tin liners, filling ¾ to the top.
6. In a small bowl, combine streusel ingredients. Top each muffin with 1 tablespoon streusel.
7. Place in oven and bake 22–27 minutes, until toothpick in center comes out clean. Cool muffins for 10 minutes and remove from pan.

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