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High Protein Cinnamon Roll Protein Muffins

High Protein Cinnamon Roll Protein Muffins
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These moist, tender muffins deliver the classic cinnamon roll experience with a protein-packed twist. Each muffin boasts a swirl of cinnamon sugar throughout a soft oat-based batter, topped with a creamy Greek yogurt glaze for a bakery-style finish.

Ingredients

Scale
  • 1 cup rolled oats (90g), ground into oat flour
  • 1 scoop (30g) vanilla or unflavored whey or plant-based protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup full-fat plain Greek yogurt (120g)
  • 1 large egg (50g)
  • 3 tablespoons unsalted butter, melted (42g)
  • 2 tablespoons honey (42g)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whole milk (60ml)
  • For cinnamon swirl: 1 tablespoon granulated sugar (12g) + 1 teaspoon ground cinnamon
  • For glaze (optional): 2 tablespoons full-fat plain Greek yogurt (30g) + 1 tablespoon powdered sugar (8g) + 1/8 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F / 177°C. Line a 12-cup muffin tin with 4 paper liners (or use 4 cups of a standard 12-cup pan) and lightly spray the liners with nonstick cooking spray to prevent sticking.
  2. In a medium mixing bowl, whisk together the ground oats (oat flour), protein powder, baking powder, baking soda, 1/2 teaspoon cinnamon, and sea salt until fully combined. Breaking up any clumps in the protein powder ensures even distribution and avoids dense spots in the muffins.
  3. In a large mixing bowl, combine the full-fat Greek yogurt, egg, melted butter, honey, vanilla extract, and whole milk. Whisk vigorously until the mixture is smooth and homogeneous — the yogurt may separate at first but will come together with steady whisking.
  4. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula just until no dry streaks remain. Do not overmix; overworking the batter will activate gluten in the oat flour and result in tough, rubbery muffins. The batter will be thick but scoopable.
  5. In a small bowl, mix the granulated sugar and remaining 1 teaspoon cinnamon together to form the swirl filling. Set aside.
  6. Spoon half the batter evenly into the 4 prepared muffin cups, about 1.5 tablespoons each. Sprinkle half of the cinnamon-sugar mixture over the batter in each cup.
  7. Top with the remaining batter, dividing it evenly among the cups. Sprinkle the remaining cinnamon-sugar mixture over the tops. Use a toothpick or skewer to gently swirl the cinnamon-sugar into the batter in a figure-eight motion — do not over-swirl or the layers will disappear.
  8. Bake on the middle rack for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  9. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then transfer the muffins directly to the rack to cool completely — this prevents steam from making the bottoms soggy.
  10. While muffins cool, make the glaze: in a small bowl, stir together 2 tablespoons Greek yogurt, powdered sugar, and 1/8 teaspoon vanilla until smooth. The glaze should be thick but drizzling consistency; if too thick, add a drop of milk.
  11. Once muffins are fully cooled, drizzle the glaze over the tops using a spoon or a piping bag with a small tip. For a cleaner look, let the glaze set for 5 minutes before serving.
  12. Serve immediately or store in an airtight container. These muffins taste best at room temperature or gently warmed.

Notes

Storage: Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Wrap each muffin individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the microwave for 20-30 seconds. Reheating: Warm in a 300°F / 149°C oven for 5-7 minutes, or microwave on high for 15-20 seconds. For maximum protein, use whey protein isolate (25g protein per scoop) and do not substitute with low-fat yogurt. The glaze is optional but adds 1g protein and a classic cinnamon roll finish.

Nutrition

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