These High Protein Muffins with Turkey & Cheddar are my newest muffin creation. I took the base of my super popular Chocolate Chip Greek Yogurt Muffins and gave it a savory twist. I removed all the sugar and sweet stuff, while packing in extra protein from the smoked turkey, sharp cheddar and of course, Greek yogurt.
They’re soft, cheesy, and have about 10 grams of protein per muffin, making them perfect for breakfast, school lunches, or a quick post-workout bite. Bonus: they store well and freeze great, so you can always have a batch ready to go!
INGREDIENTS
Dry Ingredients – All-purpose flour, baking powder, baking soda, salt, and a few spices (like garlic powder and smoked paprika) give these muffins structure and flavor.
Wet Ingredients – Butter, plain Greek yogurt, milk and an egg help keep the muffins soft and tender.
Mix-Ins – Chopped smoked turkey, shredded cheddar cheese, and corn add savory flavor, melty texture and extra protein. (Feel free to switch this up to your liking! Ham, green onions, jalapeños and diced bell pepper are some healthy, delicious options that would also work great folded into these muffins.)
STEP-BY-STEP INSTRUCTIONS
Preheat oven to 375℉ and line your muffin tray with muffin liners or grease with nonstick cooking spray.
In a large bowl, add the dry ingredients – flour, baking soda, salt, pepper, garlic powder and paprika. Whisk together until mixed well. Set bowl aside.
In a medium sized bowl, add the butter. Microwave for 20 seconds. Stir and microwave for another 15-20 seconds, until butter is almost fully melted.
Add the Greek yogurt, milk and egg to the bowl with the melted butter. Gently stir until everything is well combined. Pour the bowl of wet ingredients into the large bowl of dry ingredients.
Using a spatula or large spoon, stir until just combined. Now, add the mix ins – cheddar cheese, turkey and corn. Gently fold into the batter. (Note: I like to save just a bit of the cheddar cheese to sprinkle on top of the muffins.)
Fill each muffin cup almost full (about ¾ of the way.) Sprinkle the tops with a little more cheddar cheese, if desired, and bake at 375℉ for 18-22 minutes. Muffins are done when slightly golden and a toothpick comes out clean when inserted into the middle.
Let muffins cool in the tray for at least 5 minutes. Then, move to a cooling rack or the counter and let completely cool before storing. (Scroll below for storing instructions. These taste good the first day, but I personally think they taste even better the next day!)
TIPS & NOTES
Don’t overmix. Stir the batter until dry ingredients are just combined with the wet ones to keep the muffins soft and tender.
Customize it. Use ham instead of turkey, or add chopped spinach, green onion, or even diced jalapeño for a little extra flavor.
Cool muffins completely before storing. This helps prevent soggy muffins from trapped steam.
STORING & REHEATING
Storage: Once muffins are cool, store in an airtight container in the fridge for up to 5 days.
Reheating: When ready to eat, heat for 10-15 seconds in the microwave to make it perfectly soft and warm.
Freeze-friendly: These freeze great! Just wrap individually and freeze for up to 2 months. Reheat in the microwave or toaster oven for a quick snack.
High Protein Muffins with Turkey & Cheddar
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ¼ tsp paprika
Wet Ingredients
- ½ cup butter
- 1 cup plain Greek yogurt
- ½ cup milk
- 1 egg
Mix-Ins
- 1 cup freshly shredded cheddar cheese
- 1 cup smoked deli turkey or ham
- ¾ cup corn (optional but delicious) canned, frozen or fresh (cooked) all work
Instructions
- Preheat oven to 375℉ and line your muffin tray with muffin liners or grease with nonstick cooking spray.
- In a large bowl, add the dry ingredients – flour, baking soda, salt, pepper, garlic powder and paprika. Whisk together until mixed well. Set bowl aside.
- In a medium sized bowl, add the butter. Microwave for 20 seconds. Stir and microwave for another 15-20 seconds, until butter is almost fully melted.
- Add the Greek yogurt, milk and egg to the bowl with the melted butter. Gently stir until everything is well combined. Pour the bowl of wet ingredients into the large bowl of dry ingredients.
- Using a spatula or large spoon, stir until just combined. Now, add the mix ins – cheddar cheese, turkey and corn. Gently fold into the batter. (Note: I like to save just a bit of the cheddar cheese to sprinkle on top of the muffins.)
- Fill each muffin cup almost full (about ¾ of the way.) Sprinkle the tops with a little more cheddar cheese and bake at 375℉ for 18-22 minutes. Muffins are done when slightly golden and a toothpick comes out clean when inserted in the middle.
- Let muffins cool in the tray for at least 5 minutes. Then, move to a cooling rack or the counter and let completely cool before storing.
- If you make these and have a second to scroll down to the stars and give it a rating, I would greatly appreciate it! Your comments and ratings help my little website SO much. Thank you!
