Cottage Cheese Muffins

Cottage cheese muffins became a staple in my kitchen during the busiest season of my life juggling work early mornings and a never-ending to-do list. I needed a quick breakfast that wasn’t just sweet fluff but something with real staying power. I had some cottage cheese in the fridge and decided to experiment by folding it into a basic muffin recipe. The result? Moist tender muffins with a protein boost that actually kept me full through the morning.

Since then I’ve played around with this base recipe in so many ways. It’s simple versatile and perfect for meal prepping. Whether I’m adding fresh berries nuts or a little honey glaze these muffins always turn out golden delicious and quietly impressive.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cottage cheese – Adds protein richness and a soft fluffy texture without weighing the muffins down.
• Eggs – Bind the ingredients and give the muffins structure and lightness.
• All-purpose flour – Forms the base and gives the muffins a tender crumb.
• Baking powder – Helps the muffins rise beautifully in the oven.
• Baking soda – Works with the acid in the cottage cheese for extra lift.
• Sugar – Adds just enough sweetness to balance the tang from the cheese.
• Vanilla extract – Gives the muffins a warm flavor depth.
• Salt – Enhances all the flavors without overpowering.
• Butter or oil – Provides moisture and richness in every bite.

Tools You’ll Need

• Mixing bowls – One for the dry ingredients and one for the wet ingredients.
• Whisk – Helps blend everything smoothly without overmixing.
• Measuring cups and spoons – For accuracy in flavor and texture.
• Rubber spatula – Perfect for folding the batter gently.
• Muffin pan – To shape the muffins and give them their classic form.
• Paper liners or nonstick spray – For easy release and cleanup.
• Cooling rack – Helps muffins cool without becoming soggy on the bottom.

Instructions

Step 1:

I begin by preheating the oven to 375°F and lining a muffin tin with paper liners.

Step 2:

In a large bowl I whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

Step 3:

In another bowl I mix the eggs, melted butter (or oil), cottage cheese, and vanilla extract until smooth.

Step 4:

I gently fold the wet ingredients into the dry using a spatula. I make sure not to overmix just until everything is combined and there are no dry streaks.

Step 5:

I scoop the batter evenly into the muffin liners filling each about 3/4 full for a perfect rise.

Step 6:

I bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted comes out clean.

Step 7:

After baking I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Tips

If you want a little extra sweetness sprinkle a pinch of coarse sugar on top before baking.

You can mix in fresh blueberries chopped nuts or even chocolate chips depending on your mood.

Use full-fat cottage cheese for the best texture and flavor it melts into the batter.

These muffins freeze beautifully so I always double the batch and save some for later.

Ways to Serve

Serve them warm with a pat of butter or a drizzle of honey for a quick breakfast.

Pair them with scrambled eggs or a smoothie for a protein-rich meal.

Add them to lunchboxes as a healthy and satisfying snack.

Split and toast them the next day for a lightly crisped edge and fresh-out-the-oven taste.

Frequently Asked Questions

Can I use low-fat cottage cheese for cottage cheese muffins?

Yes! But full-fat gives a richer texture and flavor. Low-fat works if you’re watching calories.

Do cottage cheese muffins taste cheesy?

Not at all the cottage cheese melts into the batter and adds moisture without leaving a strong flavor.

Can I freeze cottage cheese muffins?

Yes! Let them cool completely then freeze in a zip-top bag for up to 2 months. Reheat in the microwave or oven.

Can I make cottage cheese muffins gluten-free?

Absolutely! Just use a 1:1 gluten-free flour blend and double-check your baking powder is gluten-free.

See You in the Kitchen

I hope these cottage cheese muffins become your new go-to breakfast or snack just like they have for me. They’re easy nutritious and endlessly customizable. Let me know your favorite way to make them!

Happy Cooking!

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