15 Fluffy Protein Muffin Recipes That Freeze Beautifully

You know those mornings when you want something hearty, quick, and portable without the sugar crash? These fluffy protein muffin recipes that freeze beautifully are your new meal-prep secret. You’ll find muffins that stay tender, pack a protein punch, and thaw with the same soft crumb as when you baked them.

This list of 15 fluffy protein muffin recipes that freeze beautifully includes classic fruit muffins, chocolatey treats, savory bites, and seasonal flavors. Each recipe has clear ingredients, step-by-step instructions, and practical tips for freezing and reheating. You’ll see high-protein swaps like Greek yogurt, whey powder, cottage cheese, and almond flour.

Pin the post, pick a few recipes to make over the weekend, and stash extras in the freezer. These muffins make breakfasts, snacks, or post-workout refuels so much easier. Ready to bake, freeze, and enjoy? Let’s get into the recipes.

1. Fluffy Protein Muffin Recipes That Freeze Beautifully — Lemon Ricotta Muffins

Bright, tender, and slightly tangy, these lemon ricotta protein muffins stay unbelievably moist. Ricotta adds creaminess while a scoop of vanilla whey boosts protein without drying the crumb. The lemon zest gives a fresh, citrus aroma that wakes up your senses.

These muffins are perfect for weekend brunch or a grab-and-go breakfast. You’ll love the light, cake-like texture and subtle sweetness. Prep is quick, and they freeze beautifully for busy weeks.

Prep time: 10 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup vanilla whey protein powder
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1 cup whole-milk ricotta, room temperature
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 tbsp lemon zest (from 2 lemons)
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• Optional: 1 tbsp powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
2. Whisk together flour, whey protein, sugar, baking powder, and salt in a large bowl.
3. In another bowl, beat the eggs, then stir in ricotta, melted butter, lemon zest, lemon juice, and vanilla until smooth.
4. Pour wet ingredients into dry. Stir gently until just combined. Do not overmix; some lumps are fine.
5. Divide batter evenly among the 12 cups, filling about 2/3 full.
6. Bake for 18–22 minutes, until muffins are golden at the edges and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
8. For freezing, cool completely, then freeze on a tray for 1 hour before transferring to a freezer bag for up to 3 months.

How to Serve It

Serve warm with a smear of softened butter or a dollop of Greek yogurt. Garnish with extra lemon zest or thin lemon slices for a sunny look. Pair with green tea or a light latte. Store cooled muffins in an airtight container for up to 3 days at room temperature. Freeze in single layers or stacked with parchment between. Thaw at room temperature or microwave 20–30 seconds until soft.

2. Blueberry Oat & Greek Yogurt Protein Muffins

These blueberry oat protein muffins are tender with a slightly chewy oat texture and juicy berry pockets. Greek yogurt keeps the crumb soft and adds protein without making them dense. Rolled oats add rustic heft and a nutty flavor.

They’re ideal for school lunches and quick breakfasts. You’ll enjoy the burst of sweet-tart blueberries and the slightly coarse oat bite. They freeze beautifully and thaw quickly.

Prep time: 12 minutes | Cook time: 20–24 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup rolled oats
• 1/2 cup vanilla whey protein powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1 cup plain Greek yogurt, room temperature
• 1/3 cup honey or maple syrup
• 1/4 cup milk (any), room temperature
• 1/3 cup neutral oil (canola or avocado)
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup tin.
2. Combine flour, oats, whey, baking powder, baking soda, and salt in a bowl.
3. Whisk eggs, Greek yogurt, honey, milk, and oil in another bowl until smooth.
4. Fold wet into dry gently until just combined.
5. Fold in blueberries carefully to avoid crushing.
6. Spoon batter into tins, filling each about 3/4 full.
7. Bake 20–24 minutes, until golden and a toothpick comes out clean.
8. Cool in pan 10 minutes, then transfer to rack to cool completely.
9. Freeze cooled muffins on a tray for 1 hour, then bag and label.

How to Serve It

Top with a smear of almond butter or extra Greek yogurt and a drizzle of honey. Sprinkle toasted oats or lemon zest for brightness. Serve with coffee or a smoothie. Store in fridge up to 3 days, freeze up to 3 months. Reheat frozen muffins in microwave for 30–45 seconds or oven at 325°F (160°C) for 10 minutes.

3. Chocolate Peanut Butter Protein Muffins

These chocolate peanut butter protein muffins have a moist, fudgy center with salty-sweet swirls. Cocoa and chocolate whey make them deeply chocolatey while peanut butter adds richness and protein. They’re indulgent but still work as a post-workout treat.

You’ll love the gooey pockets and the balance of sweet chocolate and nutty salt. They freeze well and reheat into a melty snack.

Prep time: 10 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder, unsweetened
• 1/2 cup chocolate whey protein powder
• 3/4 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1 cup buttermilk or milk + 1 tbsp vinegar, room temperature
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter (for swirls)

Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Whisk flour, cocoa, whey, brown sugar, baking powder, baking soda, and salt.
3. Whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Combine wet and dry ingredients; stir until just combined.
5. Spoon batter into cups, filling halfway. Drop 1 tsp peanut butter onto each, then cover with remaining batter to fill 3/4 full. Swirl gently with a toothpick.
6. Bake 18–22 minutes, until set and toothpick comes out with moist crumbs but not wet batter.
7. Cool in pan 8–10 minutes, then transfer to rack to cool completely.
8. Freeze individually wrapped for up to 3 months.

How to Serve It

Top with a thin drizzle of melted peanut butter or a sprinkle of flaky sea salt. Pair with cold milk or a protein shake. Store at room temperature in an airtight container for 2 days, refrigerate for 1 week, or freeze. For a warm treat, microwave frozen muffin 20–30 seconds.

4. Banana Walnut Protein Muffins

These banana walnut protein muffins are fragrant, moist, and full of banana flavor. Mashed ripe bananas keep them naturally sweet while Greek yogurt and whey powder add protein and tenderness. Chopped walnuts give a nutty crunch.

They’re great for breakfast, snacks, or picnic packing. You’ll appreciate the soft, fluffy crumb and walnut contrast.

Prep time: 10 minutes | Cook time: 20–24 minutes | Yield: 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup vanilla whey protein powder
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/3 cup brown sugar, packed
• 3/4 cup mashed ripe bananas (about 2 medium)
• 1/2 cup plain Greek yogurt, room temperature
• 1/3 cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 3/4 cup chopped walnuts, plus extra for topping

Instructions

1. Preheat oven to 350°F (175°C). Line or grease 12-muffin tin.
2. Mix flour, whey, baking soda, baking powder, and salt.
3. Whisk eggs, brown sugar, mashed bananas, Greek yogurt, melted butter, and vanilla until combined.
4. Fold wet into dry until just mixed.
5. Stir in chopped walnuts gently.
6. Fill muffin cups 3/4 full and top with extra walnuts.
7. Bake 20–24 minutes, until golden and a toothpick comes out clean.
8. Cool 10 minutes in pan, then transfer to rack to cool completely.
9. Freeze cooled muffins flat on a tray, then bag for up to 3 months.

How to Serve It

Split and toast lightly, then spread with nut butter for extra protein. Garnish with sliced banana or honey. Pair with black coffee or chai tea. Store at room temperature 2 days, refrigerate up to 5 days, freeze for long-term storage. Thaw overnight or microwave 25–30 seconds.

5. Fluffy Protein Muffin Recipes That Freeze Beautifully — Pumpkin Spice Protein Muffins

These pumpkin spice protein muffins are cozy and spiced just right. Canned pumpkin keeps them moist while unflavored whey and almond flour add protein and tenderness. Cinnamon, nutmeg, and ginger fill the kitchen with autumn scent.

Perfect for fall meal prep and weekend baking. They freeze beautifully and thaw with a soft, tender crumb.

Prep time: 12 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup unflavored whey protein powder
• 1/2 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1 cup canned pumpkin purée
• 1/3 cup plain Greek yogurt, room temperature
• 1/4 cup maple syrup
• 2 tbsp melted butter or oil
• Optional: 1/4 cup chopped pecans for topping

Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Whisk all-purpose flour, almond flour, whey, brown sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, whisk eggs, pumpkin, Greek yogurt, maple syrup, and melted butter until smooth.
4. Fold wet into dry until just combined.
5. Scoop batter into cups about 3/4 full, sprinkle pecans on top if using.
6. Bake 18–22 minutes, until toothpick comes out clean and tops spring back.
7. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
8. Freeze cooled muffins in single layers, then store in freezer bags up to 3 months.

How to Serve It

Warm briefly and top with cream cheese frosting or a smear of Greek yogurt sweetened with honey. Garnish with extra pecans or a dusting of cinnamon. Pair with spiced latte or hot tea. Keep on counter up to 2 days, refrigerate up to 5 days, freeze for long-term. Reheat frozen muffins in microwave 30–40 seconds.

6. Apple Cinnamon Cottage Cheese Protein Muffins

These apple cinnamon protein muffins use cottage cheese for extra moisture and protein. Fresh apple pieces give bursts of juice and texture while cinnamon brings warm spice. The crumb is tender and slightly dense—in a good way.

They’re ideal for fall mornings and kitchen counters. You’ll like the mix of soft curds and fruity pockets.

Prep time: 12 minutes | Cook time: 20–24 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup vanilla whey protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1 cup small-curd cottage cheese, room temperature
• 1/4 cup milk, room temperature
• 1/4 cup melted butter
• 1 cup peeled and finely chopped apple (about 1 medium)
• Optional: 2 tbsp turbinado sugar for topping

Instructions

1. Preheat oven to 375°F (190°C). Line 12 cupcake cups.
2. Mix flour, whey, baking powder, baking soda, salt, and cinnamon in a bowl.
3. Whisk eggs and sugar until combined. Stir in cottage cheese, milk, and melted butter.
4. Fold wet into dry until combined, then fold in chopped apple.
5. Fill muffin cups 3/4 full, sprinkle turbinado sugar if using.
6. Bake 20–24 minutes, until golden and a toothpick comes out clean.
7. Cool 10 minutes in pan, then transfer to rack.
8. Freeze cooled muffins flat for 1 hour, then store in bags for up to 3 months.

How to Serve It

Serve with a smear of nut butter or maple yogurt. Top with additional apple slices or a sprinkle of cinnamon. Pair with warm cider or coffee. Store in fridge for 3–4 days because of cottage cheese, freeze for up to 3 months. Thaw overnight in fridge or at room temperature.

7. Double Chocolate Espresso Protein Muffins

These double chocolate espresso protein muffins are rich, deep, and slightly bitter-sweet. Chocolate whey and cocoa powder give intense chocolate flavor while instant espresso sharpens the profile and enhances chocolate notes. Chocolate chips add melting pockets.

They’re great for a coffee break or dessert-style breakfast. They freeze beautifully and stand up to reheating.

Prep time: 10 minutes | Cook time: 16–20 minutes | Yield: 12 muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup chocolate whey protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, room temperature
• 3/4 cup brown sugar, packed
• 1 cup milk, room temperature
• 1/3 cup vegetable oil
• 1 tbsp instant espresso granules dissolved in 1 tbsp hot water
• 3/4 cup chocolate chips (plus extra for top)

Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Whisk flour, cocoa, whey, baking powder, baking soda, and salt.
3. Combine eggs, brown sugar, milk, oil, and dissolved espresso.
4. Mix wet into dry until just combined. Fold in chocolate chips.
5. Fill muffin cups 3/4 full, top with extra chips.
6. Bake 16–20 minutes, until tops spring back and a toothpick has moist crumbs.
7. Cool in pan 8–10 minutes, then transfer to rack.
8. Freeze after completely cooled; store in freezer bags up to 3 months.

How to Serve It

Warm and top with a light espresso glaze or dust with cocoa. Serve with black coffee or an iced latte. Store at room temperature 2 days, refrigerate up to 5 days, freeze for longer. For a melty center, warm frozen muffin 30 seconds in microwave.

8. Carrot Cake Protein Muffins

These carrot cake protein muffins are aromatic and dense with shredded carrots and warm spices. Greek yogurt and a scoop of vanilla protein powder keep the crumb tender and slightly moist. Raisins and walnuts add chew and crunch.

They’re perfect for packed lunches or brunch trays. They freeze well and keep flavor and texture.

Prep time: 12 minutes | Cook time: 20–24 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup vanilla whey protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 large eggs, room temperature
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/2 cup plain Greek yogurt, room temperature
• 1 1/2 cups peeled and grated carrots (about 2–3 medium)
• 1/2 cup chopped walnuts
• 1/3 cup raisins (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Whisk flour, whey, baking powder, baking soda, salt, cinnamon, and ginger.
3. Beat eggs and brown sugar, then add oil and Greek yogurt.
4. Fold wet into dry until just combined.
5. Stir in grated carrots, walnuts, and raisins.
6. Fill cups 3/4 full and bake 20–24 minutes, until a toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to rack to cool completely.
8. Freeze fully cooled muffins on tray, then bag for up to 3 months.

How to Serve It

Top with a dollop of light cream cheese frosting or plain Greek yogurt sweetened with honey. Garnish with chopped walnuts or a sprinkle of cinnamon. Pair with tea or coffee. Store at room temp 2 days, refrigerate up to 5 days, freeze for long-term.

9. Fluffy Protein Muffin Recipes That Freeze Beautifully — Cranberry Orange Almond Protein Muffins

These cranberry orange almond protein muffins balance tart cranberries with bright citrus and nutty almond flour. Almond flour and whey add protein while yogurt keeps the crumb soft. Orange zest makes the muffins fragrant and lively.

They’re perfect for holiday meal prep and breakfast platters. They freeze beautifully and keep their fluffy texture.

Prep time: 12 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup vanilla whey protein powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 3/4 cup plain Greek yogurt, room temperature
• 1/3 cup milk, room temperature
• 1/4 cup neutral oil
• Zest of 1 large orange
• 1 cup dried cranberries
• 1/3 cup sliced almonds, plus extra for topping

Instructions

1. Preheat oven to 350°F (175°C). Line muffin pan.
2. Whisk flour, almond flour, whey, sugar, baking powder, and salt.
3. Mix eggs, Greek yogurt, milk, oil, and orange zest in a separate bowl.
4. Fold wet into dry until just combined.
5. Stir in dried cranberries and sliced almonds.
6. Fill muffin cups 3/4 full, top with extra almonds.
7. Bake 18–22 minutes, until golden and toothpick is clean.
8. Cool in pan 10 minutes, transfer to rack to cool completely.
9. Freeze completely cooled muffins, then store in freezer bags up to 3 months.

How to Serve It

Serve with a smear of almond butter or a light orange glaze. Garnish with extra orange zest and toasted almonds. Pair with chamomile or a citrus-forward coffee. Store at room temperature 2 days, refrigerate up to 5 days, freeze for longer. Thaw at room temperature or microwave briefly.

10. Zucchini Chocolate Chip Protein Muffins

These zucchini chocolate chip protein muffins are moist, slightly sweet, and packed with shredded zucchini for moisture and veg. Vanilla whey adds protein without drying, and chocolate chips bring melty sweetness.

They’re great for sneaking veggies into breakfasts and snacks. They freeze beautifully and hold their tender crumb.

Prep time: 12 minutes | Cook time: 20–24 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup vanilla whey protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs, room temperature
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/2 cup plain Greek yogurt, room temperature
• 1 1/2 cups grated zucchini, squeezed dry
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line muffin tin.
2. Whisk flour, whey, baking powder, baking soda, salt, and cinnamon.
3. Whisk eggs, brown sugar, oil, and Greek yogurt.
4. Fold wet into dry until just combined.
5. Fold in grated zucchini and chocolate chips.
6. Fill cups 3/4 full and bake 20–24 minutes, until tops spring back and toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to rack to cool completely.
8. Freeze fully cooled muffins flat, then bag for storage up to 3 months.

How to Serve It

Serve warm with a dab of peanut butter or ricotta. Garnish with extra chocolate chips or a dusting of cinnamon. Pair with cold milk or chai. Store at room temp 2 days, refrigerate up to 5 days, freeze for long-term storage. Reheat frozen muffin 25–30 seconds in microwave.

11. Almond Joy Protein Muffins

These Almond Joy protein muffins mimic the candy bar with toasted coconut, almonds, and chocolate chips. Almond flour and whey keep them protein-forward while coconut oil adds tropical flavor. The crumb is moist with a toasted top.

They’re fun for dessert breakfasts or snacks. They freeze well and stay flavorful.

Prep time: 10 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup almond flour
• 1/2 cup vanilla whey protein powder
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/3 cup coconut oil, melted
• 1/2 cup plain Greek yogurt, room temperature
• 1 tsp vanilla extract
• 3/4 cup shredded coconut, plus extra for topping
• 1/3 cup chopped almonds
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Whisk all-purpose flour, almond flour, whey, coconut sugar, baking powder, and salt.
3. Whisk eggs, melted coconut oil, Greek yogurt, and vanilla.
4. Fold wet into dry until just combined.
5. Stir in shredded coconut, chopped almonds, and chocolate chips.
6. Fill cups 3/4 full, top with extra coconut and almonds.
7. Bake 18–22 minutes, until lightly golden and toothpick is clean.
8. Cool in pan 10 minutes, transfer to rack to cool completely.
9. Freeze cooled muffins individually, then bag for up to 3 months.

How to Serve It

Toast shredded coconut lightly before topping for extra crunch. Serve with coconut milk or a latte. Store at room temp 2 days, refrigerate up to 5 days, freeze for longer. Warm frozen muffins briefly before serving.

12. Maple Pecan Protein Muffins

These maple pecan protein muffins taste like autumn mornings. A touch of maple syrup sweetens while pecans add crunch. Whey and Greek yogurt keep them fluffy without drying.

They suit brunches and snack boxes. They freeze beautifully and reheat with the same soft texture.

Prep time: 10 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup vanilla whey protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/3 cup maple syrup
• 1/4 cup brown sugar
• 1/2 cup plain Greek yogurt, room temperature
• 1/4 cup melted unsalted butter
• 1 tsp vanilla extract
• 3/4 cup chopped pecans, plus extra for topping

Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Whisk flour, whey, baking powder, baking soda, and salt.
3. Whisk eggs, maple syrup, brown sugar, Greek yogurt, melted butter, and vanilla.
4. Fold wet into dry until just mixed.
5. Stir in chopped pecans.
6. Fill cups 3/4 full, top with extra pecans.
7. Bake 18–22 minutes, until golden and a toothpick comes out clean.
8. Cool 10 minutes in pan, then transfer to rack.
9. Optional: Drizzle with a light maple glaze (maple syrup + powdered sugar) before serving.
10. Freeze cooled muffins for up to 3 months.

How to Serve It

Drizzle with maple glaze and top with extra pecans. Serve with black tea or coffee. Store at room temp 2 days, refrigerate up to 5 days, freeze for long-term. Rewarm frozen muffins in microwave 20–30 seconds.

13. Strawberry Vanilla Protein Muffins

These strawberry vanilla protein muffins are sweet, light, and packed with fresh fruit. Vanilla whey adds protein while buttermilk keeps the crumb airy. Bite-sized strawberry chunks give juicy pops.

They’re great for spring breakfasts and picnic baskets. They freeze beautifully and stay soft.

Prep time: 12 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup vanilla whey protein powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/2 cup buttermilk, room temperature
• 1/3 cup vegetable oil
• 1 tsp vanilla extract or seeds from 1 vanilla bean
• 1 cup chopped fresh strawberries
• Optional: 1 tbsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Mix flour, whey, baking powder, baking soda, and salt.
3. Whisk eggs, sugar, buttermilk, oil, and vanilla.
4. Fold wet into dry until just combined.
5. Gently fold in chopped strawberries and lemon zest if using.
6. Fill cups 3/4 full and bake 18–22 minutes, until a toothpick is clean.
7. Cool 10 minutes in pan, then transfer to rack to cool completely.
8. Freeze cooled muffins on a tray, then bag for up to 3 months.

How to Serve It

Top with a dollop of whipped Greek yogurt or a light strawberry glaze. Garnish with sliced strawberries. Pair with iced tea or a fruity smoothie. Store at room temp 1–2 days, refrigerate up to 4 days, freeze for longer. Thaw and warm for 15–20 seconds.

14. Savory Herb Cheddar Protein Muffins

These savory herb cheddar protein muffins are fluffy, cheesy, and perfect for savory breakfasts or lunch sides. Cottage cheese and whey work together for protein and moisture. Fresh herbs brighten the savory profile.

They’re great with soups or egg dishes. They freeze well and reheat without losing texture.

Prep time: 12 minutes | Cook time: 18–22 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unflavored whey protein powder
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, room temperature
• 3/4 cup small-curd cottage cheese, room temperature
• 1/4 cup milk, room temperature
• 1/4 cup melted butter
• 3/4 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Whisk flour, whey, baking powder, baking soda, salt, and pepper.
3. Blend eggs, cottage cheese, milk, and melted butter until smooth.
4. Pour wet into dry and stir until just combined.
5. Fold in cheddar, chives, and parsley.
6. Fill cups 3/4 full and bake 18–22 minutes, until golden and a toothpick comes out clean.
7. Cool 8–10 minutes in pan, transfer to rack.
8. Freeze cooled muffins individually, then bag for up to 3 months.

How to Serve It

Split and toast; smear with butter or herb cream cheese. Serve with tomato soup, salads, or as sandwich bases. Store at room temp 1–2 days, refrigerate up to 5 days, freeze for longer. Reheat frozen muffins in oven at 325°F (160°C) for 10–12 minutes.

15. Mixed Berry Protein Muffins with Oat Crumble

These mixed berry protein muffins are studded with raspberries, blueberries, and strawberries, finished with a crunchy oat crumble. Greek yogurt and whey keep the crumb fluffy, while the crumble adds a toasty texture.

They’re ideal for summery brunches or brunch boxes. They freeze beautifully and hold crunch when slightly thawed.

Prep time: 15 minutes | Cook time: 20–24 minutes | Yield: 12 muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats (plus 1/3 cup for crumble)
• 1/2 cup vanilla whey protein powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/2 cup plain Greek yogurt, room temperature
• 1/3 cup milk, room temperature
• 1/4 cup vegetable oil
• 1 1/2 cups mixed berries (fresh or frozen)
• For crumble: 1/3 cup rolled oats, 2 tbsp brown sugar, 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Mix flour, 1/2 cup oats, whey, baking powder, baking soda, and salt.
3. Whisk eggs, sugar, Greek yogurt, milk, and oil.
4. Fold wet into dry until just mixed.
5. Gently fold in mixed berries.
6. Make crumble by mixing 1/3 cup oats, brown sugar, and melted butter.
7. Fill muffin cups 3/4 full, top with oat crumble.
8. Bake 20–24 minutes, until tops are golden and a toothpick comes out clean.
9. Cool in pan 10 minutes, then transfer to rack to cool completely.
10. Freeze fully cooled muffins on a tray, then store in bags up to 3 months.

How to Serve It

Serve with a light dusting of powdered sugar or a dollop of vanilla yogurt. Garnish with fresh berries and mint. Pair with iced coffee or herbal tea. Store at room temp 1–2 days, refrigerate up to 4 days, freeze for long-term. Thaw before serving; reheat briefly for a warm crumble.

These 15 recipes give you fruity, chocolatey, savory, and seasonal options for breakfasts and snacks that are high in protein and built for make-ahead life. You’ve now got muffin ideas that freeze beautifully and thaw with the same soft, fluffy texture you want in the morning rush. Pin your favorites, bake a double batch, and stash extras in the freezer for easy weekday breakfasts or snacks. Which flavor are you making first, and who will you share them with?