Favorite Cottage Cheese Muffins

4.94 from 15 votes

With ample protein, flavor, and ultimate tenderness, these Cottage Cheese Muffins are a perfect breakfast or snack to share with the kids. Bonus: You can add any fruit you like and they store SO well!

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings:

Calories: 152kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup whole-milk cottage cheese
⅓ cup maple syrup
¼ cup unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 cup blueberries, diced strawberries, OR a handful of chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
Add the cottage cheese to a blender and blend smooth. (You can also use an immersion blender.)
Add the cottage cheese to a large bowl with the maple syrup, butter, eggs, and vanilla. Whisk to combine.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gently stir the cottage cheese mixture into the flour mixture. Expect the batter to be thick.
Gently fold in the berries.
Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center of a muffin comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

Notes

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Serve at room temperature or warm slightly to serve from the fridge. (They firm up a bit when they're cold so warming slightly when taking them out of the fridge returns them to their softer texture).
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Gluten-free: Substitute all purpose gluten-free flour in place of the all-purpose flour.
Egg-free: Omit the eggs. Reduce the cottage cheese to 3/4 cup. Add 1/4 cup milk. Proceed with the recipe.

Nutrition