Protein Cinnamon Coffee Cake

Coffee cake is one of those recipes that’s all about comfort. Soft crumb, warm cinnamon, and something you genuinely look forward to with your morning coffee. This version keeps everything you love about classic coffee cake, but uses simple swaps like Greek yogurt and eggs to naturally boost the protein without changing the texture or flavor. It’s cozy, lightly sweet, and perfect for slow mornings or an afternoon pick-me-up.

Ingredients for Protein Cinnamon Coffee Cake:

• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• eggs + egg whites
• maple syrup
• butter
• Greek yogurt
• vanilla extract

Why you’ll love Protein Cinnamon Coffee Cake:

1. It’s healthier without tasting like it. This recipe uses a more natural sweetener like maple syrup to lightly sweeten the coffee cake without making it feel heavy and has a lower glycemic index.
2. High-protein for your goals. If you have a certain amount of protein you are trying to reach everyday this coffee cake makes it a easier to hit that goal giving you 10-12 grams protein per slice. Great post-workout treat!
3. Classic coffee cake flavor. If you, like me, love a good classic coffee cake this recipe has that same flavor and aroma without feeling like “dessert”.
4. Warm & Cozy. This recipe hits all of the nostalgic coffee cake notes we all know and love. Perfect for pairing with a cup of French press or for a little mid-day sweet treat.

Ashley Todaro

Protein Cinnamon Coffee Cake

A high protein coffee cake that's tender, lightly sweet, and topped with a warm cinnamon crumble.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 9 slices

Course: Breakfast, Dessert

Ingredients Method Notes

Ingredients

  

Coffee Cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• 2 large eggs
• 2 egg whites
• ⅓ cup maple syrup
• ¼ cup melted butter
• 1 cup Greek yogurt
• 1 tsp vanilla extract

Cinnamon Crumble:

• ½ cup dark brown sugar
• ⅓ cup all-purpose flour
• 1½ tsp cinnamon
• 3 tbsp melted butter cooled
• ¼ tsp vanilla extract
• pinch of espresso powder
• pinch of nutmeg

Method

 

1. Preheat oven to 350°F. Grease an 8×8 or 9×9 pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
3. In a separate bowl, whisk eggs, egg whites, maple syrup, butter, Greek yogurt, and vanilla extract until smooth.
4. Gently fold dry ingredients into wet until just combined.

To make the crumble:

1. In a small bowl, combine all the ingredients and toss with a fork until small crumbles form.
2. Spread the batter into the pan and sprinkle the crumble evenly on top.
3. Bake for 30-35 minutes, until the center is just set and toothpick shows moist crumbs. If the top is browning too much, tent with foil.
4. Allow to cool for a few minutes before slicing & enjoy!

Notes

If you want to add a sweeter touch, you can whip up a Greek yogurt glaze to drizzle once the cake has cooled. 

You’ll need: 

• 1/2 cup Greek yogurt
•  1-2 tbs of honey or maple syrup 
• splash of vanilla extract 

Mix and drizzle over top 🙂

Storage and Texture Tips:

1. This cake gets even better the next day due to it’s moisture and fluffy crumb.
2. Store the coffee cake, once cooled, in the fridge in an airtight container for up to 4 days.
3. Warm slices briefly before serving.

Closing

If you try this recipe be sure to leave a comment & review! I hope this recipe is a blessing to your table and those you share it with!