Churro Kodiak Protein Muffins

Over 6g Protein Each – Made with Kodiak mix and Greek yogurt for a delicious, higher-protein muffin that tastes good and is more filling.
Soft & Fluffy Texture – These don’t taste like “protein muffins.” They’re tender, moist, and bakery-style. My daughters don’t even notice the difference between these muffins and my other ones without Kodiak mix. They just know they love these. :)
Real Churro Flavor – Brown sugar, cinnamon, and a cinnamon-sugar topping give them that warm, cozy churro vibe – just like in my popular Churro Cookies.
Family-Approved – Sweet enough to feel like a treat, balanced enough for breakfast or after school.
Reader Approved – These Churro Muffins are very similar to my Chocolate Chip Muffins – a reader favorite. Be sure to bookmark my website so you can check those ones out next!

I’ve included ingredient notes, tips, storing instructions and FAQ’s below the recipe card if you need them.

Soft and fluffy churro Kodiak protein muffins made with Greek yogurt and cinnamon sugar. With over 6 grams of protein in each muffin, they're perfect for breakfast, snacks, or meal prep. A cozy, family-favorite recipe.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 235kcal

Ingredients

Dry Ingredients:

1 cup Kodiak Power Cakes Flapjack and Waffle Mix (Buttermilk) **see substitution info in recipe notes below
1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon

Wet Ingredients:

¼ cup butter
¼ cup avocado or extra virgin olive oil (or whatever your cooking oil preference is)
½ cup brown sugar (packed)
¼ cup white sugar
1 cup plain Greek yogurt
½ cup milk
2 eggs
1 tsp vanilla extract

Cinnamon-Sugar Topping:

2 tbsp butter
3 tbsp white sugar
1 tbsp ground cinnamon

Instructions

PREP: Preheat the oven to 350℉ and prepare your muffin tins by adding muffin liners or spraying with cooking spray.
MIX DRY: In a large bowl, add the dry ingredients (Kodiak mix, flour, baking soda, baking powder, salt and cinnamon). Whisk until mixed well. Set bowl aside.
MIX WET: In a medium-sized bowl, add the butter. Microwave for 20 seconds. Stir and microwave another 15-20 seconds. (You want the butter melted.) Add the oil, brown sugar and white sugar to the bowl and stir until smooth.
Add Greek yogurt, milk, eggs, and vanilla. Stir until fully combined.
COMBINE: Pour the bowl of wet ingredients into the large bowl of dry ingredients. Using a spatula or large spoon, stir until just combined. (Don't overmix.)
Fill each muffin cup almost full.
BAKE: Bake at 350℉ for 18-22 minutes, or until a toothpick inserted in the center comes out clean. (Mine are done right at 19 minutes.)
TOPPING: While the muffins bake, mix 3 tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl. When the muffins are ready, melt a couple tablespoons of butter in a small bowl. Brush a warm muffin with a thin layer of butter. Sprinkle the cinnamon-sugar mix on top and repeat until all the muffins are coated. (If you prefer to skip this step, they still taste delicious without the topping! They're just more churro-like with it.)
If you make these and have a quick second to rate the recipe, I would really appreciate it! Just scroll to the bottom of the page until you see a row of stars. Just click them to rate it. Thank you so much!

Notes

*You can use regular flour instead of Kodiak mix if you don’t have it. If you don’t use Kodiak mix, use two cups of flour instead. Protein amount will be slightly less, but the muffins will still be soft and delicious.

Nutrition

churro kodiak protein muffin on a small plate next to a glass of milk — Serve with a glass of milk for an easy, protein-packed meal.

Ingredient Notes

Kodiak Mix – Adds protein and structure. Because it contains added wheat and whey protein, it absorbs more liquid than regular flour. For best texture, don’t overmix once the dry ingredients are added.

All-Purpose Flour – Using a mix of Kodiak and regular flour keeps these muffins soft and fluffy. Replacing all the flour with Kodiak will make the muffins slightly denser and more hearty.

Moisture – Milk, butter and oil all help to keep the muffins rich and soft. I like using avocado oil or extra virgin olive oil (I promise you can’t taste it!), but you can use whatever neutral cooking oil you prefer.

Sweeteners – White sugar, brown sugar, cinnamon and vanilla extract all come together to create that classic churro flavor. These churro muffins are the perfect amount of sweetness.

Eggs – Provide structure and help the muffins rise. They also add a small protein boost.

Greek Yogurt – Adds protein and moisture while keeping the muffins tender. Plain 0%, 2%, or full-fat all work. Chocolate lovers might also enjoy my Chocolate Greek Yogurt Muffins, which are chocolatey, moist and also use a Greek yogurt base.

Tips for Soft Churro Kodiak Protein Muffins

Don’t Overmix – Kodiak mix contains added protein, which means overmixing can make muffins dense and chewy. Stir just until the flour disappears.

Measure Flour Correctly – Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and lead to dry muffins.

Don’t Overbake – Protein-based batters dry out faster. Start checking around 18 minutes and remove them as soon as a toothpick comes out clean.

Add a Splash of Milk if Needed – If your batter feels very thick (Kodiak absorbs more liquid), stir in 1–2 tablespoons of milk before baking.

How to Store Churro Kodiak Protein Muffins

Room Temperature:
Store in an airtight container for up to 3 days. If stacking, place a paper towel in the container to absorb excess moisture.

Refrigerator:
Store for up to 5 days. Let them come to room temperature or warm for 10–15 seconds in the microwave before serving for the best texture.

Freezer:
These freeze beautifully. Let muffins cool completely, then store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 20–30 seconds.

FAQ’s

How much protein is in each muffin?

When divided into 13 muffins, each one contains just over 6 grams of protein. The protein comes from the Kodiak mix, Greek yogurt, eggs, and milk — no extra protein powder needed.

Can I make these without Kodiak mix?

Yes. You can replace the Kodiak mix with additional all-purpose flour. The muffins will be slightly softer and lighter but will have less protein.

Can I use only Kodiak mix instead of flour?

Yes, but the texture will be slightly denser. Our family prefers muffins that are more soft and fluffy which is why I use half Kodiak and half regular flour in my recipe. Kodiak mix contains added protein and whole grains, which absorb more liquid than regular flour. You can definitely use all Kodiak mix if you want even higher protein, but you may need to add 2–4 tablespoons of extra milk and avoid overmixing.

Why are my protein muffins dry?

Protein-rich batters dry out faster if overmixed or overbaked. Stir just until combined and remove the muffins as soon as a toothpick comes out clean. If your batter seems thick before baking, add a splash of milk.

Can I turn this into a loaf instead of muffins?

Yes. Pour the batter into a greased 9×5 loaf pan and bake at 350°F for 40–50 minutes, checking for doneness in the center.

Can I add chocolate chips?

Absolutely! Stir in ½–¾ cup chocolate chips for a cinnamon chocolate version — I always add some when I make these for my kids.

More Greek Yogurt Muffin Recipes

If you love Greek yogurt muffins, here’s a few more recipes to try:

Funfetti Greek Yogurt Muffins – colorful, sprinkle-filled muffins kids love

Chocolate Chip Greek Yogurt Muffins – soft, fluffy, and perfect for everyday baking

Lemon Blueberry Greek Yogurt Muffins – bright, fruity muffins packed with juicy blueberries and extra protein

Chocolate Greek Yogurt Muffins – rich and chocolatey with extra moisture from Greek yogurt

Churro Kodiak Protein Muffins