Go Back
–+ servings
Red Velvet Protein Muffins with Cream Cheese Hero

High Protein Red Velvet Muffin Tops

5 from 1 vote
A high-protein take on bakery-style muffin tops. Using a red velvet box mix base cut with a whey/casein protein blend, these deliver authentic cake texture with around 13g of protein per piece, complete with a thick, macro-friendly cream cheese icing.
Print Recipe Pin Recipe Remove Ads
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 7 muffin tops
Course: Breakfast, Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Top Batter
  • 0.5 box red velvet cake mix
  • 2 scoops protein powder Whey/Casein blend required
  • 0.5 cup skim milk
  • 1 egg
Protein Cream Cheese Icing
  • 1 cup Greek yogurt Non-fat
  • 0.5 packet sugar-free cheesecake pudding mix

Equipment

Muffin Top Tin
Muffin Top Tin
Cookie Scoop Set
Cookie Scoop Set
Kitchen Scale
Digital Kitchen Scale

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly coat your muffin top tin with non-stick cooking spray.
  2. In a mixing bowl, combine the 1/2 box of red velvet cake mix, 2 scoops of protein powder, 1/2 cup of skim milk, and 1 whole egg. Whisk until a thick batter forms.
  3. Using a 2-inch cookie scoop, portion the batter evenly into the cavities of the muffin top tin, making 7 tops.
  4. Bake for 8 to 10 minutes until the edges are set and the tops spring back slightly to the touch. Remove and let cool.
  5. In a small bowl, aggressively stir the 1 cup of yogurt and 1/2 packet of sugar-free cheesecake pudding mix until it forms a thick icing.
  6. Transfer the icing to a zip-top bag, snip the corner, and pipe squiggles over the cooled muffin tops before serving.

Nutrition

Calories: 195kcalCarbohydrates: 28gProtein: 13gFat: 4g

Notes

High Protein Red Velvet Muffin Tops Tips & Expert Strategy

WHEY VS CASEIN: You must use a whey/casein blend for the batter. If you use 100% whey protein isolate, the muffin tops will be incredibly dry and have a rubbery texture.
DO NOT OVERMIX: Once the dry ingredients are fully hydrated, stop stirring. Overworking the batter will develop the gluten in the commercial cake mix and make your muffin tops tough instead of tender.
THE CHILLING EFFECT: The icing will improve dramatically if you let it sit in the fridge for 5-10 minutes before piping. The starches in the pudding mix need time to fully hydrate and thicken the yogurt.
SERVING STRATEGY: These are best served cold straight out of the fridge. The yogurt-based icing will hold its structure best when chilled, giving you a firm, authentic cream cheese frosting bite.

Tried this recipe?

Mention or tag @bakedlean!