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Protein Coffee Cake Muffins - A Cozy, High-Protein Bake You’ll Want Every Week

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) white whole wheat flour (or all-purpose; use a 1:1 gluten-free blend if needed)
  • 1/2 cup (50 g) vanilla or unflavored whey protein powder (or a neutral-tasting plant protein; see notes below)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 2 large eggs, room temperature
  • 1/2 cup (140 g) plain Greek yogurt (2% or 5% works best)
  • 1/3 cup (80 ml) milk (dairy or unsweetened almond/oat)
  • 1/3 cup (70 g) light brown sugar (or coconut sugar)
  • 1/4 cup (60 ml) neutral oil (avocado, light olive, or melted coconut oil)
  • 2 tsp vanilla extract
  • Optional: 1 tbsp brewed coffee or 1 tsp instant espresso powder (for a subtle coffee note)
  • 1/3 cup (40 g) flour
  • 3 tbsp (40 g) cold butter (or coconut oil, firm but scoopable)
  • 2 tbsp (25 g) brown sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/3 cup finely chopped walnuts or pecans
  • 2–3 tbsp mini chocolate chips

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tray with paper liners or lightly grease with oil or nonstick spray.
  2. Make the streusel. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork until you get pea-sized crumbs. Place in the fridge to keep it firm.
  3. Whisk the dry ingredients. In a large bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon. Break up any clumps from the protein powder.
  4. Mix the wet ingredients. In another bowl, whisk eggs, yogurt, milk, brown sugar, oil, vanilla, and the coffee or espresso powder if using.
  5. Combine gently. Pour the wet mix into the dry. Stir with a spatula until just combined. The batter should be thick but scoopable. Do not overmix.
  6. Portion the batter. Divide the batter among the muffin cups, filling each about 3/4 full.
  7. Add the crumble. Sprinkle the chilled streusel evenly over each muffin, pressing lightly so it sticks. Add nuts or chocolate chips on top if you like.
  8. Bake. Bake for 15–18 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs. Start checking at 14 minutes if your oven runs hot.
  9. Cool. Let the muffins rest in the pan for 5 minutes, then move to a wire rack. They’ll finish setting as they cool.
  10. Finish and enjoy. Serve warm as-is or with a smear of almond butter. They’re great with coffee or tea.