Lemon Raspberry Protein Muffins | High Protein Muffin Recipe (2024)

FAQs

Why are my protein muffins dry? ›

The key to avoiding a dry protein muffin recipe is to not use too much protein. You never want the dry ingredients in your muffin batter to be made up of more than half protein powder.

Yes, you can add protein to a box muffin mix. Whey protein powder will mix well into most basic batters, such as protein pancake recipes and cake mix. You will likely need to add a liquid or fat of some type, such as natural peanut butter or vegetable oil, to thin the batter.

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.

this means that if your recipe requires 1 ½ cup of flour, you can use up to ½ cup of protein powder instead of flour. To simplify things a bit, think about it in these terms: Your batter should not be more than ½ protein powder. Don't Fear Fat – Remember, fat is a macronutrient – meaning that you need it.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

The addition of real milk powder may lead to bloating, constipation and probably dysentery because of it's high lactose and sugar level. Don't add ingredients such as soy protein which contains chemical compounds that can lead to hormonal disturbance in some people. Avoid mixing vegetable oils that contain trans fats.

Always use a moisturiser when making protein pancakes or baking protein cakes or muffins. A moisturiser is an ingredient that will 'weigh down' your protein powder and add moisture to your food. You need a moisturiser when you're cooking with whey and casein (otherwise will food will come out dry and rubbery).

Bake them a few minutes too long, and those once-moist and fluffy muffins run the risk of turning dry. → Follow this tip: Ovens all have their individual quirks, so while you should still follow the bake time in the recipe, use a toothpick or cake tester to test the muffins a couple minutes before.

Don't overmix: Overmixing the batter can result in tough and dry muffins. Mix the batter until the dry ingredients are just incorporated. Use the right temperature: Preheat your oven to the correct temperature and bake the muffins in the center of the oven.

Why are my protein pancakes too dry? ›

The two most common reasons why your protein pancakes are so dry are that you haven't added enough liquid to the batter or you're cooking them too quickly. First, make sure that you add enough liquid to the batter. If the batter is too dry, it will result in dry pancakes. Second, cook the pancakes on low heat.