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Tasty Cinnamon Roll Protein Muffins

Tasty Cinnamon Roll Protein Muffins

Tasty Cinnamon Roll Protein Muffins are your new go-to for a breakfast or snack that’s both delicious and packed with goodness. This recipe delivers all the comforting, sweet flavors of a classic cinnamon roll in a convenient, protein-boosted muffin format, making it perfect for busy mornings or post-workout refueling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 1 ½ cups all-purpose flour or a gluten-free blend
  • ½ cup unflavored or vanilla protein powder
  • ¾ cup granulated sugar or your preferred sweetener
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 cup milk dairy or non-dairy
  • 1 teaspoon vanilla extract
Cinnamon Swirl Filling
  • ½ cup packed brown sugar
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon ground cinnamon

Equipment

  • Muffin Tin
  • Paper liners
  • Wire rack

Method
 

  1. Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This ensures your muffins won’t stick.
  2. In a large mixing bowl, whisk together the all-purpose flour (or gluten-free blend), protein powder, granulated sugar (or sweetener), baking powder, and salt. Don't forget to add the 1 teaspoon of ground cinnamon to this dry mixture for an initial layer of cinnamon flavor.
    1 ½ cups all-purpose flour, ½ cup unflavored or vanilla protein powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
    ½ cup unsalted butter, 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir 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 packed brown sugar and the remaining 1 tablespoon of ground cinnamon and the 2 tablespoons of softened butter. Mix with a fork until it forms a crumbly paste. This is your delicious cinnamon swirl filling.
    ½ cup packed brown sugar, 2 tablespoons unsalted butter, 1 tablespoon ground cinnamon
  6. Divide about half of the muffin batter evenly among the prepared muffin cups.
  7. Spoon about a teaspoon of the cinnamon brown sugar mixture into the center of each muffin, on top of the first layer of batter.
  8. Carefully spoon the remaining muffin batter over the cinnamon swirl, ensuring it covers the filling and reaches about two-thirds to three-quarters full in each muffin cup.
  9. 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.
  10. Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few 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. Refrigerate for up to 5 days. Freeze for up to 2-3 months.
Reheat in microwave for 15-30 seconds or in toaster oven/conventional oven at 300°F (150°C) for a few minutes.