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a close-up shot of a bowl of cottage cheese muffins.

Cottage Cheese Muffins

Chelsea Plummer | Mae's Menu
If you’re looking for an easy, protein-packed muffin recipe that the whole family will actually eat, these Cottage Cheese Muffins deliver. With a blended cottage cheese base, they have a soft and tender crumb (no weird chunks!) and are naturally sweetened and totally customizable with four tasty variations. Try them for breakfast, snack time, or lunchboxes—and yes, they’re toddler approved (my 2.5-year-old devours them!).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 183 kcal

Ingredients
  

  • ¼ cup avocado oil or canola or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup cottage cheese preferably 4% or 2% fat
  • 1 large overripe banana
  • ½ cup maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups (250g) whole wheat pastry flour or all-purpose flour or an even mix of whole wheat and all-purpose flour
  • Optional mix-ins 1 ½ cup blueberries (fresh or frozen) or ¾ cup chocolate chips
  • Optional topping: ¼ cup coarse turbinado sugar (such as Sugar in the Raw) or chocolate chips

Instructions
 

  • Preheat the oven to 400°F and line 12 muffin cups with muffin liners.
  • Add the oil, eggs, vanilla extract, cottage cheese, banana, and maple syrup to a blender or food processor. Blend until creamy and smooth.
  • Pour the cottage cheese mixture into a large mixing bowl. Stir in the whole wheat flour, salt, baking soda, baking powder, and cinnamon until just combined.
  • If using, stir in the chocolate chips or berries.
  • Divide the batter evenly among the prepared muffin cups. If using, sprinkle the muffins with coarse sugar or additional chocolate chips.
  • Bake for 5 minutes at 400°F, then reduce the heat to 350°F and bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Cool the muffins in the pan on a wire cooling rack for 5-10 minutes or until cool enough to transfer to a wire cooling rack. Cool completely (or to your desired temperature) and enjoy!

Notes

Storage Directions
  • Store: Keep muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
  • Freeze: Let muffins cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Defrost at room temperature for about 30 minutes before enjoying.
  •  
Recipe Pro-Tips
  • Measure flour accurately: For light, fluffy muffins, avoid adding too much flour. A food scale is best, but you can also spoon the flour into the measuring cups and level off the tops.
  • Start with a hot oven: Begin by baking at 400°F for 5 minutes, then reduce the temperature. That initial heat gives the muffins a better rise and taller domes.
  • Don’t overmix the batter: Stir just until the dry ingredients are incorporated. In fact, a few streaks of flour are okay! Overmixing can make the muffins dense or rubbery.
  • Blend for the best texture: Blending the wet ingredients gives the muffins a smooth base—no visible cottage cheese chunks and a soft, even crumb. A full-size food processor works well if you don’t have a high-powered blender.

Nutrition

Calories: 183kcalCarbohydrates: 27gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 30mgSodium: 242mgPotassium: 168mgFiber: 2gSugar: 10gVitamin A: 73IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Keyword cottage cheese blueberry muffins, cottage cheese muffins
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