Cinnamon Roll Protein Muffins with Cinnamon Swirl and Glaze
By Imani Walsh
Prep
15 min
Cook
22 min
Total
37 min
Servings
12
Level
Easy
These cinnamon roll-flavored protein muffins take 37 minutes to make and produce 12 muffins․ They are a good breakfast choice when you don't have time to make other breakfast foods․ Muffins contain a swirl of cinnamon and sugar․ I drizzle glaze over the muffins instead of mixing it with the batter․
The batter will have lumps if you mix wet and dry ingredients together․ I recommend mixing only until no dry ingredients are visible to prevent dense protein muffins․ Dense protein muffins don't pair well with the cinnamon layer‚ but lumps are fine․ Adding Greek yogurt and applesauce to the batter helps keep the protein muffins moist․
Fill the paper cupcake liners halfway with the brown-sugar mixture․ Pour cake batter on top and swirl with a toothpick or other utensil just below the top of the cupcake․ Toothpicks work best for swirling‚ but a paring knife is another option that helps prevent the brown-sugar mixture from falling into the liner․ Don't swirl too much to keep the cake batter and brown-sugar mixtures from combining before baking․
Wait to glaze muffins until they cool completely to prevent the glaze from being absorbed․ To thin the glaze‚ add milk‚ one teaspoon at a time‚ until the glaze runs off a spoon held vertically․ You can eat glazed muffins any time you'd like to have a meal or snack‚ including breakfast and dessert․ Residual white stripes of glaze will be visible on cooled muffins (my favorite feature)․
Why you'll love this recipe
- One batch of muffins makes 12 servings and does not require you to cut a pan of bars for breakfast․
- Three bowls are required for mixing batter‚ swirl‚ and glaze ingredients․ Baking gear needed is limited to a 12-cup tin․
- Prep time is 15 minutes․ Muffins bake for 18 to 22 minutes․
- The cinnamon topping is added halfway through the filling process so that there is a cinnamon swirl in the glaze of each muffin․
- Paper liners make it easy to remove a batch of twelve muffins from the pan after a 5-minute cool-down period in the pan․
Ingredients
- •1 ½ cups Kodiak Cakes Buttermilk Power Cakes Mix
- •1 ½ scoops vanilla protein powder (1 scoop for the muffins and 0.5 scoop for the glaze, about 45 g total)
- •1 cup plain non-fat Greek yogurt
- •2 large eggs
- •½ cup unsweetened applesauce
- •¼ cup maple syrup
- •2 tbsp melted coconut oil
- •1 ½ tsp baking powder
- •1 tsp vanilla extract
- •¼ cup brown sugar sweetener
- •1 tbsp melted butter
- •1 tbsp ground cinnamon
- •½ cup powdered sweetener
- •2 tbsp milk (or more as needed)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Line a 12-cup muffin tin with 12 paper liners.
- 3
Whisk the Kodiak Cakes mix, 1 scoop of vanilla protein powder, and baking powder in a large bowl.
- 4
Whisk the eggs, Greek yogurt, applesauce, maple syrup, melted coconut oil, and vanilla extract in a separate medium bowl until smooth.
- 5
Pour the wet mixture into the dry mixture and stir only until combined.
- 6
Mix the brown sugar sweetener, melted butter, and ground cinnamon in a small bowl to make a crumbly swirl mixture.
- 7
Spoon batter into each lined cup until it is about halfway full.
- 8
Sprinkle the cinnamon swirl mixture evenly over the batter.
- 9
Cover with the remaining batter until each liner is about three-quarters full.
- 10
Use a toothpick or small knife to gently swirl the cinnamon layer into the top batter.
- 11
Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
- 12
Cool the muffins in the pan for 5 minutes.
- 13
Transfer the muffins to a wire rack and cool completely.
- 14
Whisk the powdered sweetener, 0.5 scoop of vanilla protein powder, and milk in a small bowl to make the glaze.
- 15
Add more milk one teaspoon at a time until the glaze reaches a drizzling consistency.
- 16
Drizzle the glaze over the completely cool muffins and serve.
FAQ
Nutrition (per serving)
Calories
155
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