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Protein Coffee Cake Muffins - Soft, Cinnamon-Swirled, and Satisfying

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

Ingredients
  

  • For the Muffins:
  • 1 cup plain Greek yogurt (2% or whole milk)
  • 2 large eggs, room temperature
  • 1/3 cup avocado oil or melted coconut oil
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 1/3 cups white whole wheat flour (or all-purpose flour)
  • 1/2 cup whey or whey-casein blend vanilla protein powder (about 45–50 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup milk of choice (as needed for batter consistency)
  • For the Cinnamon Streusel:
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons cold unsalted butter, cubed
  • Optional Cinnamon Swirl:
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
  2. Make the streusel: In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or fingers until sandy with small pea-sized bits. Chill while you make the batter.
  3. Whisk wet ingredients: In a large bowl, whisk Greek yogurt, eggs, oil, brown sugar, and vanilla until smooth.
  4. Combine dry ingredients: In another bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  5. Bring it together: Add dry ingredients to wet and fold gently. If the batter looks very thick (protein powder can vary), stir in milk 1 tablespoon at a time until it’s thick but scoopable, like classic muffin batter.
  6. Optional swirl: Mix the extra brown sugar and cinnamon in a tiny bowl.
  7. Fill the cups: Spoon about 1 tablespoon batter into each muffin liner. If using the swirl, sprinkle a pinch of the cinnamon sugar over the batter. Divide remaining batter among cups, filling each about 3/4 full.
  8. Add streusel: Top each muffin generously with the chilled cinnamon streusel. Press lightly so it adheres.
  9. Bake: Bake 16–20 minutes, or until a toothpick comes out clean or with a few moist crumbs. The tops should be set and golden around the edges.
  10. Cool: Let muffins rest in the pan 5 minutes, then move to a rack. Cool until just warm for the best texture.