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Protein Coffee Cake Muffins - Cozy Flavor With a Protein Boost

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

Ingredients
  

  • Dry Ingredients 1 cup (120 g) white whole wheat flour or all-purpose flour
  • 1/2 cup (45–50 g) oat flour (store-bought or ground oats)
  • 1/2 cup (45–60 g) vanilla or unflavored whey protein powder (or a neutral plant protein)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
  • Wet Ingredients 2 large eggs, room temperature
  • 3/4 cup (180 g) plain Greek yogurt (2% or 5%)
  • 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
  • 1/3 cup (70 g) light brown sugar or coconut sugar
  • 2 tbsp maple syrup or honey
  • 2 tbsp neutral oil (avocado, light olive, or melted coconut)
  • 2 tsp vanilla extract
  • Cinnamon Swirl and Crumb Topping 3 tbsp light brown sugar
  • 1 tsp cinnamon
  • 2 tbsp finely chopped pecans or walnuts (optional)
  • 1 tbsp melted butter or coconut oil
  • 2 tbsp oat flour or almond flour to help it crumble

Method
 

  1. Prep your pan and oven: Line a 12-cup muffin tin with paper liners and lightly mist with nonstick spray. Preheat the oven to 350°F (175°C).
  2. Mix the dry base: In a large bowl, whisk flour, oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until well combined. This prevents clumps later.
  3. Whisk the wet ingredients: In a separate bowl, whisk eggs, Greek yogurt, milk, brown sugar, maple syrup, oil, and vanilla until smooth and creamy.
  4. Combine gently: Pour the wet mixture into the dry. Stir with a spatula just until you no longer see streaks of flour. The batter should be thick but scoopable. Do not overmix or the muffins can turn dense.
  5. Make the crumb: In a small bowl, mix brown sugar, cinnamon, nuts (if using), melted butter, and oat or almond flour. Stir until it forms small, sandy clumps.
  6. Layer the batter: Add about 1 heaping tablespoon of batter to each muffin cup. Sprinkle a pinch of the cinnamon-sugar mix. Add another spoonful of batter on top, then finish with the remaining crumb mixture.
  7. Bake: Place on the center rack and bake 18–22 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. Cooling helps set the texture and keeps the crumb topping crisp.
  9. Optional glaze: For a classic touch, whisk 1/3 cup powdered sugar with 1–2 tsp milk and a drop of vanilla. Drizzle lightly over cooled muffins.