Introduction

Cinnamon Roll Protein Muffins combine the comforting flavors of classic cinnamon rolls with a boost of protein for a satisfying snack or breakfast. These moist muffins feature a cinnamon swirl and an optional sweet drizzle to elevate every bite.

The image shows a white plate with a cinnamon roll muffin in the front right, topped with a shiny white glaze that drips down the golden brown sides. To the left of the muffin, a split cinnamon muffin half reveals a swirled dark brown cinnamon filling inside a light yellow cake. Behind the plate, a small red cup with a white rim is filled with dark black coffee. A striped cloth with beige and reddish shades is blurred in the white marbled background behind the cup. 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 for drizzle

Instructions

Step 1: Prepare the cinnamon swirl by stirring together the softened, almost melted butter, brown sugar replacement, allulose (or xylitol), and ground cinnamon in a medium bowl until the mixture forms a thin paste. Set aside.
Step 2: Preheat your oven to 325ºF (165ºC). Line two muffin pans with silicone or parchment liners. If you have only one pan, plan 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 into the center of each muffin, then gently swirl it with a toothpick or the end of a small spoon, being careful not to push the cinnamon mixture to the bottom.
Step 6: Divide the remaining batter over the cinnamon swirl in each muffin cup. Add more cinnamon swirl on top and swirl lightly again.
Step 7: Bake the muffins for 15 to 20 minutes until puffed and golden brown. The tops may look slightly unset due to the buttery cinnamon swirl but will firm up as they cool.
Step 8: Remove the muffins from the oven and let them cool in the pans for 20 minutes. Transfer to a wire rack to cool completely.
Step 9 (Optional): To make the drizzle, whisk together the confectioners’ sweetener and heavy whipping cream in a small bowl. Add water a few drops at a time until you reach a drizzling consistency. Drizzle over the cooled muffins before serving.

Tips & Variations

For a dairy-free version, substitute the cottage cheese with silken tofu and use a non-dairy butter alternative in the cinnamon swirl.
Use a toothpick to swirl gently to avoid mixing the cinnamon swirl completely into the batter, preserving that signature marbled look and flavor.
Feel free to add chopped nuts or raisins into the batter for extra texture and flavor.
Store these muffins at room temperature in an airtight container for up to two days or refrigerate for up to a week.

Storage

Store cinnamon roll protein muffins in an airtight container at room temperature for up to two days. For longer storage, keep them refrigerated for up to one week. To refresh, warm in a microwave for 15-20 seconds. The optional drizzle may soften when reheated, so you can add fresh drizzle after warming if preferred.

How to Serve

A close-up of six cinnamon swirl muffins arranged on a cooling rack over a white marbled surface. Each muffin has a golden-brown top with a thick, rich, dark brown cinnamon swirl pattern in the center, creating a textured, marbled effect. The muffins sit inside colorful silicone baking cups in light blue, white, and dark gray, with the white cup muffin placed centrally and higher than the others. The muffins have a slightly rounded top with a soft, moist texture visible from the crumb. Soft natural light brightens the scene, and a white cloth with thin black stripes blurs softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of the sugar replacements?

Yes, you can substitute regular brown sugar and granulated sugar if you prefer. The muffins may have a slightly different texture and nutritional profile, but the flavor will remain delightful.

Do I need to use a blender for the batter?

Using a blender ensures a smooth, well-incorporated batter, especially with cottage cheese. However, you can also mix by hand or with a stand mixer, making sure to break down the cottage cheese thoroughly for the best texture.