Craving a warm, gooey cinnamon roll but trying to stay on track with your health goals? Our Cinnamon Roll Protein Muffins are the perfect solution, delivering all the comforting flavor of a classic without the guilt, making them an ideal breakfast or post-workout snack.
Key Ingredients for Cinnamon Roll Protein Muffins
- 1 and 1/2 cups all-purpose flour
- 1/2 cup vanilla or unflavored protein powder
- 1/4 cup granulated sugar (or your preferred sweetener like coconut sugar or erythritol)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- For the Swirl:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar (or coconut sugar)
- 1 teaspoon ground cinnamon
How to Make Cinnamon Roll Protein Muffins
These Cinnamon Roll Protein Muffins are incredibly simple to whip up, taking less than 10 minutes of prep time before they’re ready to fill your kitchen with that irresistible cinnamon aroma. The magic lies in the straightforward batter and the quick swirl technique that mimics the classic roll. You’ll be enjoying a satisfying, protein-packed treat in under 30 minutes from start to finish, proving that healthy can be utterly delicious.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, protein powder, granulated sugar, baking powder, 1/2 teaspoon of cinnamon, and salt. Ensure everything is well combined to distribute the leavening agents evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
- Prepare the Cinnamon Swirl: In a small bowl, combine the softened butter, brown sugar, and 1 teaspoon of cinnamon. Mix with a fork until it forms a crumbly paste.
- Assemble the Muffins: Spoon about half of the muffin batter into the prepared muffin cups, filling each about one-third full.
- Add the Swirl: Dollop about 1 teaspoon of the cinnamon swirl mixture into the center of each muffin cup, on top of the initial batter.
- Top with Remaining Batter: Spoon the rest of the muffin batter over the cinnamon swirl, filling each cup about two-thirds to three-quarters full. You want enough batter to cover the swirl completely.
- Create the Swirl: Using a toothpick or a skewer, gently swirl the batter in each cup. Insert the toothpick into the batter, twist it a few times, and lift it out. This helps create that beautiful marbled effect, reminiscent of actual cinnamon rolls.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Cinnamon Roll Protein Muffins
You’ll absolutely adore these Cinnamon Roll Protein Muffins because they perfectly capture the comforting essence of a freshly baked cinnamon roll, but are elevated with a powerful protein boost. Imagine indulging in that sweet, spiced flavor and tender, muffin-like texture while knowing you’re fueling your body with goodness – it’s the best of both worlds! Making these at home is not only incredibly convenient but also a fantastic way to save money compared to store-bought baked goods, offering a truly budget-friendly indulgence.
The delightful cinnamon swirl, with its delicate sweetness and warm spice, is the star of the show, making each bite a decadent experience without the heavy calories. Unlike a traditional cinnamon roll that can be dense and sugar-laden, these muffins are light, airy, and satisfyingly filling thanks to the added protein. So ditch the temptation of unhealthy treats and give these delightful Cinnamon Roll Protein Muffins a try – your taste buds and your waistline will thank you!
Storing and Reheating Tips
Storing:
- Room Temperature: Once completely cooled, store Cinnamon Roll Protein Muffins in an airtight container at room temperature for up to 2 days. They maintain their best texture when stored this way.
- Refrigeration: For longer storage, place cooled muffins in an airtight container and refrigerate for up to 5 days. The texture might become slightly denser in the fridge.
Reheating:
- Microwave: Gently reheat individual muffins in the microwave for 10-20 seconds for a warm, soft treat. Be careful not to overheat, as this can make them rubbery.
- Oven/Toaster Oven: For a crispier exterior, reheat in a preheated oven or toaster oven at 300°F (150°C) for 5-7 minutes.
Freezing:
- To Freeze: Wrap completely cooled muffins individually in plastic wrap, then place them in a freezer-safe bag or container.
- How Long: Frozen muffins will keep well for up to 2-3 months.
- To Thaw and Reheat: Thaw overnight at room temperature or gently reheat directly from frozen in an oven or toaster oven at 325°F (160°C) for about 10-15 minutes, or until heated through.
Final Thoughts
These Cinnamon Roll Protein Muffins are a dream come true for anyone seeking a healthy yet utterly delicious way to satisfy their sweet cravings. Give them a whirl in your kitchen and discover the joy of guilt-free indulgence!
Cinnamon Roll Protein Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
- In a large mixing bowl, whisk together the all-purpose flour, protein powder, granulated sugar, baking powder, 1/2 teaspoon of cinnamon, and salt. Ensure everything is well combined to distribute the leavening agents evenly.1.5 cups all-purpose flour, 0.5 cup vanilla or unflavored protein powder, 0.25 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon ground cinnamon, 0.25 teaspoon salt
- In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.1 cup milk, 0.25 cup unsalted butter, melted and slightly cooled, 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
- In a small bowl, combine the softened butter, brown sugar, and 1 teaspoon of cinnamon. Mix with a fork until it forms a crumbly paste.2 tablespoons unsalted butter, softened, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon
- Spoon about half of the muffin batter into the prepared muffin cups, filling each about one-third full.
- Dollop about 1 teaspoon of the cinnamon swirl mixture into the center of each muffin cup, on top of the initial batter.
- Spoon the rest of the muffin batter over the cinnamon swirl, filling each cup about two-thirds to three-quarters full. You want enough batter to cover the swirl completely.
- Using a toothpick or a skewer, gently swirl the batter in each cup. Insert the toothpick into the batter, twist it a few times, and lift it out. This helps create that beautiful marbled effect, reminiscent of actual cinnamon rolls.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.