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Cinnamon Roll Protein Muffins

High-protein muffins with a cinnamon sugar swirl and light glaze, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 cup all-purpose flour
  • 1 cup vanilla protein powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 cup brown sugar
  • 2 eggs large
  • 0.5 cup Greek yogurt plain
  • 0.25 cup milk dairy or non-dairy
  • 0.25 cup coconut oil melted (or butter)
  • 1 tsp vanilla extract
Cinnamon Swirl
  • 0.25 cup brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp butter melted
Glaze
  • 0.5 cup powdered sugar
  • 1-2 tbsp milk

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
  2. Whisk flour, protein powder, baking powder, baking soda, salt, cinnamon, and sugar together.
  3. In a separate bowl, whisk eggs, yogurt, milk, oil, and vanilla.
  4. Stir wet and dry ingredients together gently until combined.
  5. Mix brown sugar, cinnamon, and melted butter for the swirl.
  6. Fill muffin cups halfway, add swirl, top with more batter, and swirl with a toothpick.
  7. Bake 15–18 minutes or until a toothpick comes out clean.
  8. Whisk powdered sugar and milk for glaze, then drizzle over cooled muffins.

Notes

Store muffins in an airtight container for up to 4 days or freeze for up to 2 months.