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Maple Pecan Protein Muffins - A Cozy, High-Protein Treat

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) white whole wheat flour or all-purpose flour
  • 1/2 cup (45–60 g) vanilla whey or plant-based protein powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 3/4 cup plain Greek yogurt (2% or 0%)
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1/4 cup neutral oil (avocado or light olive oil) or melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chopped pecans, plus extra for topping
  • Optional: 1–2 tablespoons turbinado sugar for a crunchy top

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. Mix dry ingredients: In a large bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined. This helps prevent clumps.
  3. Whisk wet ingredients: In a separate bowl, whisk maple syrup, brown sugar, eggs, Greek yogurt, milk, oil, and vanilla until smooth and glossy.
  4. Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small streaks of flour are fine. Do not overmix or the muffins will be tough.
  5. Fold in pecans: Add chopped pecans and fold gently. Save a few for topping.
  6. Fill the pan: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with extra pecans and, if using, a little turbinado sugar.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. If your oven runs hot, start checking at 15 minutes.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.