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A close-up of a freshly baked Cottage Cheese Muffins with chocolate chips, showing a bite taken out to reveal the fluffy interior and melted chocolate chips.

Cottage Cheese Muffins

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Delicious and fluffy Cottage Cheese Muffins packed with protein, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 Muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Cottage Cheese Muffins:
  • ¾ cup cottage cheese whole milk works best for a creamy texture
  • ⅓ cup maple syrup adds natural sweetness
  • 1 teaspoon vanilla extract for flavor
  • ⅓ cup pumpkin puree canned or homemade
  • 2 large eggs for structure
  • 1 ½ cups all-purpose flour or gluten-free all-purpose flour
  • 1 ½ teaspoons baking powder helps muffins rise
  • 2 teaspoons pumpkin spice for seasonal flavor
  • ¼ teaspoon salt balances sweetness
  • ½ cup mini chocolate chips or regular optional
Chocolate Chip Cottage Cheese Muffins:
  • ¾ cup cottage cheese whole milk works best for a creamy texture
  • ½ cup maple syrup adds natural sweetness
  • 1 teaspoon vanilla extract for flavor
  • ¼ cup applesauce adds moisture
  • 2 tablespoons coconut oil melted and cooled adds richness
  • 2 large eggs for structure
  • 1 ½ cups all-purpose flour or gluten-free all-purpose flour
  • 1 ½ teaspoons baking powder helps muffins rise
  • ¼ teaspoon salt balances sweetness
  • ½ cup mini chocolate chips or regular

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a blender, combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree (for pumpkin version), and eggs.
  3. Blend until smooth and well combined.
  4. In a large bowl, mix the flour, baking powder, pumpkin spice (for pumpkin version), and salt.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Fold in the chocolate chips.
  7. Spray the muffin liners lightly with oil to prevent sticking.
  8. Spoon the batter into each muffin liner, filling each about ⅔ full.
  9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1MuffinCalories: 175kcalCarbohydrates: 29gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 39mgSodium: 213mgPotassium: 93mgFiber: 1gSugar: 13gVitamin A: 1353IUVitamin C: 0.5mgCalcium: 81mgIron: 1mg

Notes

A healthy muffin with protein-rich cottage cheese, perfect for busy mornings. The pumpkin version offers a seasonal twist, while the chocolate chip version is a sweet treat any time.

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