Introduction

Cinnamon Roll Protein Muffins combine the comforting flavors of a classic cinnamon roll with a boost of protein, making them a perfect nutritious treat for breakfast or snack. These moist, flavorful muffins feature a cinnamon swirl inside and an optional sweet drizzle on top.

Six cinnamon swirl muffins are shown stacked on a round metal cooling rack over a white marbled surface. Each muffin is baked inside a fluted silicone cup, with colors alternating between white, light blue, and dark blue. The muffins have a golden brown top with a visible swirl of darker cinnamon filling a bit sunken in the center, creating a marbled pattern. The texture of the muffins looks soft and moist, with slightly crisp, browned edges. A blurred white and gray striped cloth is in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cinnamon Swirl: 1/4 cup (56.75 g) butter, softened, almost melted
1/4 cup (50 g) brown sugar replacement
1 tbsp allulose or xylitol
1 tbsp ground cinnamon
Muffins: 3/4 cup (157.5 g) cottage cheese
3 large eggs
1/3 cup (60.67 g) Swerve Sweetener or other granular sweetener
1 tsp vanilla extract
1 3/4 cup (196 g) almond flour
3/4 cup (81 g) unflavored whey protein powder
2 tsp baking powder
1/4 tsp salt
Drizzle (optional): 1/3 cup (41.67 g) Swerve Confectioners
1 tbsp heavy whipping cream
Water as needed

Instructions

Step 1: Prepare the cinnamon swirl by mixing the softened butter, brown sugar replacement, allulose (or xylitol), and ground cinnamon in a medium bowl until it forms a thin paste. Set aside.
Step 2: Preheat your oven to 325ºF (163ºC) and line two muffin pans with silicone or parchment liners. If you have only one pan, be prepared to bake in batches.
Step 3: In a blender, combine the cottage cheese, eggs, granular sweetener, and vanilla extract. Blend until smooth.
Step 4: Add the almond flour, whey protein powder, baking powder, and salt to the blender. Blend again until the batter is smooth and well combined.
Step 5: Fill each muffin cup about halfway with the batter. Add half a teaspoon of the cinnamon swirl mixture into the center of each muffin and gently swirl it using a toothpick or the end of a small spoon. Avoid pushing the cinnamon all the way to the bottom.
Step 6: Spoon the remaining batter over the cinnamon swirl, then add more cinnamon mixture on top and swirl again.
Step 7: Bake for 15 to 20 minutes, until the muffins are puffed and golden brown. The tops may look slightly unset due to the cinnamon butter but will firm up once cooled.
Step 8: Let the muffins cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.
Step 9 (Optional): For the drizzle, whisk together the confectioners sweetener and heavy whipping cream in a small bowl. Add water gradually until you reach a drizzle-friendly consistency, then drizzle over cooled muffins.

Tips & Variations

Use parchment liners if you don’t have silicone liners to ensure easy muffin removal.
Substitute almond flour with coconut flour, but reduce the amount and adjust liquids since coconut flour absorbs more moisture.
Try adding chopped nuts or a handful of raisins for extra texture and flavor.
For a dairy-free version, replace cottage cheese with unsweetened plain yogurt and use a non-dairy butter alternative in the cinnamon swirl.

Storage

Store the muffins in a covered container at room temperature for up to 4 days or refrigerate for up to one week. They can be frozen for several months; thaw overnight in the refrigerator or warm gently before serving. Reheat muffins in a microwave or oven to restore softness and enhance the cinnamon aroma.

How to Serve

A white plate holds a glazed cinnamon roll muffin and a half piece of the same muffin cut open, showing a soft yellow texture with a rich brown cinnamon swirl inside. Next to the muffins is a small red cup filled with dark black coffee. The background features a softly blurred red and beige striped cloth on a white marbled surface. The lighting is soft and natural, highlighting the textures of the muffin's glaze and coffee's smooth surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without a blender?

Yes, you can mix the wet ingredients in a bowl using a hand mixer or whisk until smooth. Then stir in the dry ingredients by hand until just combined. The batter may be slightly less smooth but the muffins will still turn out well.

What type of protein powder works best?

Unflavored whey protein powder is recommended for the best texture and mild taste. However, you can use plant-based protein powders, though they may slightly alter the texture and flavor of the muffins.