Cottage Cheese Muffins are moist and fluffy, made in one bowl and deliver 7 grams of protein. This healthy muffin recipe is an easy way to add more protein to your breakfasts!
We also love these cottage cheese blueberry muffins.
I have been eager to make cottage cheese muffins for months because I love cooking and experimenting. After making cottage cheese banana bread, cottage cheese pancakes and cottage cheese biscuits, I knew it would work!
Cottage cheese does wonders when added to muffins. Just like Greek yogurt, it adds moisture and protein but with less tang meaning we have to add less sweetener. Win-win!
Why You’ll Love This Recipe
- Quick and easy: One bowl recipe that is effortless to whip up and perfect for busy mornings.
- Protein power: The cottage cheese naturally boosts the protein content.
- Versatile: These cottage cheese chocolate chip muffins are perfect for breakfast, a quick snack, or even a healthier dessert.
- Moist and fluffy: Their texture is irresistibly soft and light.
Ingredients for Cottage Cheese Muffins
These high protein muffins use simple ingredients. No protein powder needed!
- Cottage cheese: I used 2%, but 1% or 4% cottage cheese works just as well. You can go with small curd, which blends better, or large curd, which melts nicely but may leave a few chunks.
- Egg: You’ll only need one large egg to help bind everything together and give the muffins a fluffy texture.
- Oil: Use a mild oil, like avocado oil, if you prefer more neutral tasting oil in muffins. I personally am OK to use 1/4 cup of extra virgin olive oil in baking, I just love olive oil!
- Sweetener: We use 1/2 cup of liquid sweetener, so make sure to choose one you enjoy. I’m a fan of maple syrup but honey works too.
- Milk: Any milk works. I used almond milk but feel free to use your favorite.
- Flour: This cottage cheese muffins recipe uses all-purpose flour. I haven’t tried other flours yet but you could experiment with whole wheat flour or spelt flour. Check the FAQs for any quantity adjustments.
- Baking essentials: Baking powder, baking soda and pure vanilla extract.
- Chocolate chips: They add a little extra sweetness. You can use mini chocolate chips, my favorite, or regular ones.
How to Make Cottage Cheese Muffins
Here’s how to make them in one bowl. Feel free to blend the batter if you like.
Preheat oven to 375 F, then line a muffin tin with parchment paper liners and spray with cooking spray.
- Mix wet ingredients and essentials: In a large bowl, whisk together the egg, cottage cheese, maple syrup, oil, milk, vanilla, baking powder, and baking soda until smooth, with no white lumps.
- Add flour and chocolate: Gently stir in the flour until just combined, then fold in the chocolate chips.
- Bake: Evenly divide the batter across 12 muffin cups. Bake for 22-23 minutes, or until a toothpick comes out clean.
- Cool and enjoy: Remove muffins from the oven, let cool for 30 minutes, and dig in!
Recipe Tip
Use mini chocolate chips so every bite is extra chocolatey, and sprinkle a few more on top before baking for the perfect muffin look!
Tips for Best Results
Here are my go-to tips for baking moist, fluffy muffins with cottage cheese!
- Don’t overmix: When you stir the batter too much, it activates the gluten in the flour which makes the muffins chewy instead of soft and fluffy. Mix gently and just enough to combine everything.
- Don’t overbake: Overbaking will leave your muffins dry and crumbly. Keep an eye on the baking time and test with a toothpick for the best results.
- Blend for smooth texture: If you don’t like cottage cheese chunks, blending is the option for you. Just don’t overblend and stir in the chocolate chips after blending.
- To prevent sticking: Use quality parchment paper muffin liners, not just paper ones. You can use cooking spray if you wish, I usually don’t. Make sure your muffin pan is non-stick and spray well if you’re not using liners.
Variations
- Blueberries: Make cottage cheese blueberry muffins by swapping the chocolate chips for fresh or frozen blueberries. Toss them in a bit of flour before adding to the batter, it helps keep them from sinking.
- Chocolate chunks and sea salt: Chop up a dark chocolate bar for a less sugar option. A sprinkle of flaky sea salt on top adds a tasty contrast.
- Chopped nuts: Like almonds, walnuts or pecans to add a little crunch, a delicious nutty flavor, plus a bonus of healthy fats and a little extra protein!
- Spices: Pumpkin spice, cinnamon, nutmeg, ginger, or allspice for a warm, cozy flavor.
- Double chocolate: Add cacao powder to the batter for an extra chocolatey treat.
Serving Ideas
These cottage cheese muffins are a perfect light breakfast or snack on their own, but if you’re extra hungry and not in a rush, pair them with Greek yogurt or blended cottage cheese, fresh fruit, or a strawberry smoothie.
For a snack, spread some peanut butter, nut butter, or jam on top. They’re also delicious warmed up!
How to Store and Reheat
Store: Keep cooled muffins in a resealable bag or airtight container on the counter for 2-3 days. Here are a few extra tips on how to properly store muffins.
Freeze: Freeze muffins in an airtight container for up to 3 months.
Reheat: Thaw frozen muffins at room temperature for 2-3 hours or in the fridge overnight, then warm in the microwave.
FAQs
Small curd cottage cheese does. If it’s large curd, most of it will melt but not all, you’ll see the occasional speck. You can mix the batter in the blender if you prefer a smooth texture, just don’t overblend!
Any cottage cheese will work for this recipe, so you can use any fat percentage and choose between small or large curd. Small curd will incorporate better but will be less smooth, where as large curd melts better but you might see the occasional chunk. I used 2% but 1% or 4% cottage cheese is fine.
I have not tried, but you could try a total of 1 1/2 cups of whole wheat or spelt flour instead of all-purpose flour. For oat flour, you may want to try 2 1/2 cups. I am not so sure about almond flour or coconut flour.
More Cottage Cheese Recipes
More Muffin Recipes to Try
Cottage Cheese Muffins
Equipment
Ingredients
- 1 large egg
- 1 cup cottage cheese
- 1/2 cup maple syrup or honey
- 1/4 cup any mild oil, I used avocado oil
- 3 tablespoons any milk, I used almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup mini chocolate chips, or blueberries (dusted in flour)
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F. Line muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add an egg, cottage cheese, maple syrup, oil, milk, vanilla extract, baking powder and baking soda. Whisk well until no white lumps of baking powder are visible.
- Add flour and gently mix just until combined. Add chocolate chips and give a few stirs to incorporate.
- Divide batter evenly between 12 openings of previously prepared muffin tin. Bake muffins for 22-23 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 30 minutes and enjoy!
Notes
- Store: To prevent muffins from drying out, place in a resealable bag or airtight container and store on a counter for 2-3 days.
- Freeze: In an airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My 17-y.o. daughter and I mixed these up after school. They were super quick when we teamed up! She and I both liked them. We used blueberries. A hint of blueberry-cheesecake flavor, or maybe blueberry cream-cheese danish. They also turned out very soft with a nice crumb, perfectly done at 22 minutes. Thank you for an enjoyable recipe!
Do you blend the cottage cheese with just the wet ingredients or after you add the dry? My husband doesn’t like cottage cheese and want to disguise it. 😉
thanks
I would blend all wet until smooth first and then blend with dry ingredients just enough to mix.
Thank you for clarifying
Have you tried using any other type of flour, ie. spelt, oat, almond?
You can use spelt or whole wheat flour. Please see post for info.
I made this yesterday and really enjoyed it. I could not taste the cottage, but it added richness. (I happen to really like cottage.) I put a muffin in the microwave for 20 secs before eating… YUM. Also I used whole wheat!
Wonderful to hear you enjoyed these muffins and my whole wheat flour substitution worked for you. Thanks for your review, Elana!
These look great! My son is allergic to eggs – have you tried an egg free variation, by chance? Thanks!
I have not tried but because it’s just one egg I’m sure it will work.
I detest cottage cheese. Any suggestions for a high protein ?
Blend the batter just until combined and don’t over blend. You won’t taste it.