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Easy Cinnamon Roll Protein Muffins

Easy Cinnamon Roll Protein Muffins

These Easy Cinnamon Roll Protein Muffins are your new go-to for a healthy indulgence. They're incredibly simple to whip up, requiring no special equipment and minimal cleanup. You’ll be delighted by the classic cinnamon swirl and soft, moist texture that tastes just like the real deal, but with a protein boost! This delightful recipe takes approximately 30 minutes from start to finish, making it perfect for busy mornings.
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Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour or a 1:1 gluten-free baking blend
  • 0.5 cup protein powder vanilla or unflavored recommended
  • 0.33 cup granulated sugar or your preferred granular sweetener
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup milk dairy or non-dairy
  • 0.25 cup unsalted butter, melted or coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Swirl & Topping
  • 2 tablespoons softened unsalted butter or coconut oil spread
  • 2 tablespoons brown sugar or coconut sugar
  • 1 teaspoon ground cinnamon
  • optional A drizzle of Greek yogurt or cream cheese frosting

Equipment

  • Muffin Tin
  • Toothpick
  • Wire rack

Method
 

  1. Begin by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray or butter. This ensures your muffins won't stick and will pop out easily.
  2. In a large mixing bowl, whisk together the all-purpose flour, protein powder, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Ensure everything is well combined to distribute the leavening agents and spices evenly.
    1.5 cups all-purpose flour, 0.5 cup protein powder, 0.33 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg
  3. In a separate medium bowl, whisk together the milk, melted butter (or coconut oil), eggs, and vanilla extract until smooth and fully incorporated.
    1 cup milk, 0.25 cup unsalted butter, melted, 2 large eggs, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
  5. In a small bowl, combine the softened butter (or coconut oil spread), brown sugar, and cinnamon. Mix with a fork until it forms a crumbly paste.
    2 tablespoons softened unsalted butter, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon
  6. Fill each muffin cup about two-thirds full with the muffin batter. Next, dollop a teaspoon of the cinnamon swirl mixture onto the batter in each muffin cup.
  7. Using a toothpick or the tip of a small knife, gently swirl the cinnamon mixture into the batter. Insert the toothpick into the batter and make a few figure-eight or circular motions, being careful not to over-swirl which can muddy the pattern. The goal is to create a marbled effect.
  8. Place the muffin tin in the preheated oven and 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 and slightly puffed.
  9. Once baked, remove the muffins from the oven and let them cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.

Notes

These muffins can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months.