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Close up shot of a golden brown Cinnamon Roll Protein Muffin showing the dark brown cinnamon sugar swirl.

Cinnamon Roll Protein Muffins with Thick Cream Cheese Glaze

These Cinnamon Roll Protein Muffins feature a golden brown crumb, a decadent dark brown cinnamon swirl, and a thick cream cheese glaze. High in protein and perfectly moist, they are the ultimate healthy breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour 180g
  • 2 scoops vanilla whey protein powder 60g
  • 1 tbsp baking powder 12g
  • 1 cup plain Greek yogurt 245g
  • 2 large eggs Room temperature
  • 1/4 cup almond milk 60ml
  • 3 tbsp butter 45g, melted
  • 1/4 cup dark brown sugar 50g
  • 1 tbsp ground cinnamon 8g
  • 2 oz cream cheese 56g, softened
  • 1/4 cup powdered erythritol 30g

Equipment

  • 1 12-cup muffin tin Standard size
  • 12 White parchment muffin liners Prevents sticking
  • 1 Metal wire cooling rack Essential for air circulation

Instructions
 

Prep and Mix
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with white parchment liners.
  2. Whisk the flour, protein powder, and baking powder in a large bowl until uniform.
  3. In a separate bowl, whisk the yogurt, eggs, and milk until smooth.
Swirl and Bake
  1. Combine melted butter, brown sugar, and cinnamon in a small bowl to create a dark brown paste.
  2. Layer batter and cinnamon paste into liners, then use a toothpick to create a swirl pattern on the domed top.
  3. Bake for 18-22 minutes until the crumb is golden brown and a toothpick comes out clean.
Glaze
  1. Transfer muffins to a metal wire cooling rack for at least 10 minutes.
  2. Whisk glaze ingredients and heavily drizzle over the tops of the slightly warm muffins.

Notes

Use room temperature eggs and yogurt to prevent the protein batter from seizing.
Wait until muffins are mostly cool before glazing so the drizzle stays thick and glossy.
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