Description
These Cottage Cheese Muffins bake up soft, fluffy, and pleasantly tender, with extra protein from cottage cheese. They’re simple to mix, easy to customize (sweet or savory), and perfect for make-ahead breakfasts or snacks.
Ingredients
1 cup cottage cheese
2 large eggs
1/3 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/2 cup blueberries or chocolate chips
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.
2. In a large bowl, whisk together the cottage cheese, eggs, sugar, oil, and vanilla until evenly combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and gently fold just until no dry flour remains (don’t overmix).
5. If using, fold in blueberries or chocolate chips.
6. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Storage: Keep muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
Freezer: Freeze up to 3 months. Reheat in the microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 6–8 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: 🥞 Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130 kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 35mg