Introduction
Oh, the smell of cinnamon rolls wafting through the house… it’s pure comfort, isn’t it? It always takes me back to lazy weekend mornings, with no place to be but enjoying a warm, sweet treat. But what if I told you you could capture that same delightful cinnamon roll flavor and cozy feeling in a breakfast that’s packed with protein and oh-so-easy to whip up? That’s exactly what we’re doing today with these High-Protein Cinnamon Roll Muffins. They’re quick enough for a busy weekday but special enough for a weekend brunch, and honestly, they’re going to become your new favorite way to start the day.
Why You’ll Love This Recipe
- Fast: You can have these ready in under 30 minutes from start to finish!
- Easy: Seriously, a few bowls and a whisk are all you need.
- Giftable: Imagine bringing a batch of these warm, delicious muffins to a friend – they’ll be thrilled!
- Crowd-pleasing: Even picky eaters will adore the cinnamon swirl goodness.
- High-Protein: Thanks to the Greek yogurt, these will keep you feeling full and satisfied.
Ingredients
Gather ’round, folks! Here’s what you’ll need to create these little gems. Don’t worry, it’s all pretty standard stuff you probably have in your pantry.
- 2 large eggs: These are the binders that hold everything together beautifully.
- 1 cup Greek yogurt: This is our secret weapon for protein and that lovely, tender crumb. Use plain, full-fat for the richest flavor and texture.
- 1/2 cup almond milk: Or any milk you have on hand will work! It just helps get the batter to the right consistency.
- 1/4 cup honey or maple syrup: For that touch of natural sweetness. Maple syrup will give it a slightly deeper flavor.
- 2 tablespoons coconut oil: Melted, this adds a hint of richness. You can also use unsalted butter if you prefer!
- 2 cups whole wheat flour: I love using whole wheat for that extra fiber and nutty flavor, but all-purpose flour works too.
- 1 tablespoon baking powder: Our leavening agent, making sure these muffins get nice and fluffy.
- 1 teaspoon cinnamon: The star of the show! Don’t be shy with this.
- 1 teaspoon vanilla extract: A little dash of vanilla makes everything taste better.
- 1/4 teaspoon salt: Just to balance out all the sweetness.
- 1/4 cup raisins: For little bursts of chewy sweetness. They’re like mini surprises in every bite!
- 1/4 cup nuts: Walnuts or pecans are fantastic here, chopped up small. They add a lovely crunch.
How to Make It
Alright, let’s get our hands a little floury and make some magic happen! This is where the fun begins.
- Preheat and Prep: First things first, let’s get your oven warmed up to 375°F (190°C). While it’s heating, grab your muffin tin. You can either grease it well with butter or cooking spray, or line it with pretty paper liners. Whichever you prefer!
- Wet Ingredients Unite: In a good-sized bowl, crack in your eggs. Add the Greek yogurt, almond milk, honey or maple syrup, and your melted coconut oil. Grab your whisk and give it a good swirl until everything is nice and smooth. No lumps allowed!
- Dry Ingredients Together: In a separate bowl, let’s combine all the dry goodness. Whisk together your whole wheat flour, baking powder, cinnamon, vanilla extract, and salt. A quick whisk ensures everything is evenly distributed so you don’t get pockets of baking powder.
- Combine with Care: Now, it’s time to bring the wet and dry together. Pour the dry ingredients into the bowl with the wet ingredients. Here’s a little tip from me: stir just until you don’t see any more dry flour. Overmixing can make your muffins tough, and we want them tender! A few little lumps are totally okay.
- Fold in the Goodies: Gently, oh-so-gently, fold in those raisins and chopped nuts. We want them distributed throughout the batter without squishing them too much.
- Fill ‘Em Up: Spoon your glorious batter evenly into the prepared muffin cups. Aim to fill each one about two-thirds full. This leaves them enough room to puff up beautifully in the oven.
- Bake to Perfection: Pop that muffin tin into your preheated oven and let them bake for about 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean. No gooey batter clinging to it!
- Cool Down: Once they’re done, let them hang out in the muffin tin for a few minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. This part is hard, I know, but it’s worth the wait for the perfect texture!
Substitutions & Additions
The beauty of baking is making it your own! Feel free to get creative with these muffins.
- Milk: Oat milk, soy milk, or even regular dairy milk work just as well as almond milk.
- Sweetener: If you don’t have honey or maple syrup, you can use agave nectar or even a little granulated sugar, though you might need to adjust the liquid slightly.
- Flour: If you don’t have whole wheat flour, all-purpose flour is a perfect substitute. You can also experiment with a gluten-free blend!
- Fruit: Feel free to swap the raisins for dried cranberries or chopped dried apricots.
- Nuts: Pecans, walnuts, almonds, or even seeds like sunflower or pumpkin seeds can be used.
- Spice: Add a pinch of nutmeg or cardamom along with the cinnamon for an extra layer of warmth.
- Extra Cinnamon Swirl: For an even more intense cinnamon roll experience, you can mix a tablespoon of cinnamon with a tablespoon of melted butter and a tablespoon of brown sugar, then swirl a little into the top of each muffin before baking.
Tips for Success
A few little tricks can make these muffins absolutely perfect every time.
- Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to tough muffins. Mix until just combined.
- Room Temperature Ingredients: While not strictly essential for this recipe, using room temperature eggs and yogurt can help them incorporate more smoothly into the batter.
- Accurate Measuring: Spoon your flour into the measuring cup and level it off with a straight edge, rather than scooping directly from the bag. Too much flour can make your muffins dry.
- Prep Ahead: You can mix the dry ingredients and wet ingredients separately the night before and store them in airtight containers in the fridge. In the morning, just combine, fold in the extras, and bake!
- Muffin Tin Tips: If you’re not using liners, make sure your muffin tin is well-greased. A silicone muffin tin is also a fantastic option for easy release.
How to Store It
Once these delicious muffins have cooled completely, you’ll want to store them properly to keep them fresh.
Store them in an airtight container at room temperature for up to 3 days. If you’re in a warmer climate or want them to last a little longer, you can keep them in the refrigerator for up to a week. And yes, they freeze beautifully! Let them cool completely, then wrap them individually in plastic wrap or place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. To reheat, you can pop them in the microwave for 20-30 seconds or toast them in a toaster oven for a few minutes.
FAQs
Got a question? I’ve got an answer!
Q: Can I make these muffins vegan?
A: Yes! You can substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and use your favorite dairy-free yogurt and milk. Ensure your honey alternative is vegan if needed.
Q: How do I get that cinnamon roll look?
A: While these muffins have cinnamon flavor, they don’t have the traditional cinnamon swirl baked in. For a visual cinnamon roll effect, you could try the “Extra Cinnamon Swirl” suggestion in the Substitutions section, or simply dust the cooled muffins with a little powdered sugar or a drizzle of glaze made with powdered sugar and a touch of milk.
Q: Are these muffins sweet enough?
A: The sweetness comes from the honey/maple syrup and the raisins. If you prefer a sweeter muffin, you can increase the sweetener by a tablespoon or two, or consider adding a simple glaze on top after baking. The whole wheat flour also adds a subtle nutty flavor that balances the sweetness.
Q: Can I omit the raisins and nuts?
A: Absolutely! If you’re not a fan of dried fruit or nuts, simply leave them out. The muffins will still be delicious and packed with cinnamon flavor.
High-Protein Cinnamon Roll Muffins
Equipment
- Muffin tin
- Mixing bowls at least 2
- Whisk
- Measuring Cups
- Measuring spoons
- Wire rack
- toothpick for testing doneness
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup Greek yogurt plain, full-fat
- 0.5 cup almond milk or any milk
- 0.25 cup honey or maple syrup
- 2 tablespoons coconut oil melted, or unsalted butter
Dry Ingredients
- 2 cups whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Add-ins
- 0.25 cup raisins
- 0.25 cup nuts chopped, walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C). Grease muffin tin or line with paper liners.
- In a bowl, whisk together eggs, Greek yogurt, almond milk, honey/maple syrup, and melted coconut oil until smooth.
- In a separate bowl, whisk together whole wheat flour, baking powder, cinnamon, vanilla extract, and salt.
- Pour the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
- Gently fold in raisins and chopped nuts.
- Spoon batter evenly into prepared muffin cups, filling about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.