Cinnamon Roll Protein Muffins

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.

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Prep Time 10

Cook Time 22

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1.5 cups all-purpose flour
0.5 cup vanilla or unflavored protein powder
0.25 cup granulated sugar or your preferred sweetener like coconut sugar or erythritol
2 teaspoons baking powder
0.5 teaspoon ground cinnamon
0.25 teaspoon salt
1 cup milk dairy or non-dairy
0.25 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

Equipment

Muffin tin
Toothpick
Wire rack

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.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in microwave (10-20 seconds) or oven (300°F for 5-7 minutes). Freeze for up to 2-3 months.