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Cinnamon Roll Protein Muffins Recipe

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★★★★★

4.9 from 142 reviews

Delicious Cinnamon Roll Protein Muffins that combine the classic flavors of cinnamon rolls with a protein-packed twist. These muffins are moist, soft, and easy to make, featuring a cinnamon swirl filling and a sweet vanilla glaze on top, perfect for a nutritious breakfast or snack.

Ingredients

Scale

Base Ingredients:

  • 1 ½ cups whole wheat flour (or oat flour for gluten-free)
  • 1 cup vanilla or unflavored protein powder
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup unsweetened Greek yogurt
  • ½ cup milk (dairy or almond milk)
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • 3 tbsp melted coconut oil or butter

Cinnamon Swirl:

  • 3 tbsp brown sugar or coconut sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp melted butter or coconut oil

Glaze:

  • ¼ cup powdered sugar
  • 1–2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with cooking spray or butter to ensure easy removal of the muffins later.
  2. Mix the Dry Ingredients: In a large bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Whisk them together to ensure everything is mixed evenly.
  3. Combine the Wet Ingredients: In another bowl, beat the eggs and then add in the Greek yogurt, milk, maple syrup (or honey), vanilla extract, and melted coconut oil. Mix everything well until it’s smooth and creamy.
  4. Combine Wet and Dry Ingredients: Now, pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or spoon until just combined. Be careful not to over-mix; a few lumps are okay!
  5. Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar, cinnamon, and melted butter for the cinnamon swirl. This will create your sweet, gooey filling.
  6. Fill the Muffin Tin: Spoon half of the muffin batter into the prepared muffin cups, filling them about halfway. Then, add a small dollop of the cinnamon swirl mixture on top of each portion of batter.
  7. Top with Remaining Batter: Add the remaining muffin batter on top of the cinnamon swirl. Gently swirl the cinnamon mixture through the batter using a toothpick or knife for that beautiful, marbled effect.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
  9. Make the Glaze: While the muffins are cooling, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl. Adjust the milk to get your desired drizzling consistency.
  10. Drizzle and Serve: Once the muffins are completely cool, drizzle the glaze over them using a spoon or piping bag. Serve and enjoy these warm or at room temperature!

Notes

  • Use whole wheat or oat flour to keep the muffins gluten-free if needed.
  • You can substitute maple syrup with honey if preferred as a natural sweetener.
  • Be careful not to over-mix the batter to keep the muffins light and fluffy.
  • Adjust the milk quantity in the glaze to achieve desired consistency for drizzling.
  • These muffins are best served the same day but can be stored in an airtight container for up to 3 days.
  • To reheat, warm in the oven for a few minutes or in the microwave for about 20 seconds.

Keywords: cinnamon roll muffins, protein muffins, healthy muffins, gluten-free muffins, breakfast muffins, cinnamon swirl, protein breakfast, easy baking

Find it online: https://annakocht.com/cinnamon-roll-protein-muffins-recipe/