Jumbo Birthday Cake Muffins – High Protein

Step 1: Combine Dry Ingredients

Place a large bowl on a scale. Add 90g all-purpose flour, 90g vanilla protein powder, 15g inulin prebiotic fiber, 110g erythritol, 24g sugar, 2.5g salt, 6g baking powder, 3g baking soda, and 0.5g xanthan gum. Whisk the dry ingredients until completely combined.

Step 2: Add Wet Ingredients

Use a spoon to create a well in the middle of the dry ingredients. Add 2 egg yolks, 350g 2% Greek yogurt, 31g avocado oil, 15g imitation vanilla extract, and 12g cake batter extract into the well.

Step 3: Mix Batter

Whisk only the wet ingredients in the well first until combined. Then, start whisking in the dry ingredients. Once about 30-40% of the dry ingredients are left (or when it looks like the mixture in the video), switch over to a spatula and fold in the remaining dry ingredients until just barely combined. Scrape the bottom of the bowl and across the top to ensure there are no dry spots.

Step 4: Prepare Muffin Pan

Grab a jumbo 6-cup muffin pan and line it with 6 muffin cups. Give each cup a quick spray with oil on all sides and the bottom to prevent stickage.

Step 5: Fill Muffin Cups and Add Sprinkles

Add 130g of batter into each muffin cup. Finish with 2g of sprinkles on top of each muffin, for a total of 12g of sprinkles.

Step 6: Bake Muffins

Throw the muffin pan into a preheated 300°F (150°C) oven and bake for 38-40 minutes.

Step 7: Cool Muffins

Allow the muffins to cool for 30-40 minutes outside of the pan before serving or storing.

• Use a good tasting whey casein blend protein powder for excellent flavor and moist muffins.

• Inulin prebiotic fiber helps retain moisture, making muffins softer and more cake-like.

• Adding a small amount of sugar (24g total) makes the muffins significantly more moist and tender.

• Cake batter extract is a game-changer for cake recipes, enhancing flavor and masking protein powder taste.

• Whisk wet ingredients first, then gently fold in dry ingredients with a spatula to avoid over-developing gluten, which can lead to a chewy, bready texture.

• Spray muffin cups with oil on all sides and the bottom to prevent sticking.

• For a more aesthetic top, add sprinkles after 25 minutes of baking to prevent their color from spreading too much into the muffins.