These Savory Cottage Cheese Muffins are light, moist, and packed with protein. Made with whole ingredients and baked to golden perfection, they’re great warm or cold — no more boring breakfasts!
Yields: 12 muffins
Prep time: 15 minutes
Cook time: 20-25 minutes
🌟 Why You’ll Love It:
- High in protein and fiber
- Great for on-the-go breakfast or snacks
- Customizable with mix-ins
- Freezer-friendly and meal prep approved
- Savory alternative to sweet muffins
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cottage cheese (small curd or blended smooth)
- ½ cup milk
- ¼ cup vegetable oil
- 2 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
Equipment:
- 12-cup muffin tin
- Paper liners (optional)
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
Instructions:
Step 1: Preheat oven and prepare muffin tin.
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
Step 2: Whisk dry ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until well combined.
Step 3: Combine wet ingredients.
- In a separate bowl, whisk together the cottage cheese, milk, vegetable oil, and eggs until smooth.
Step 4: Add wet ingredients to dry ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until the mixture is just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Stir in cheese and herbs.
- Gently fold in the shredded cheddar cheese, chopped chives, and chopped parsley into the batter.
Step 6: Fill muffin cups.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Step 7: Bake the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden brown.
Step 8: Cool and serve.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
💡 Pro Tips
✔ Fluffier texture? Blend cottage cheese until completely smooth.
✔ No almond flour? Use ¼ cup coconut flour (add 1 extra egg).
✔ Make ahead: Freeze muffins for quick reheating.
🍽 Serving Ideas
- Breakfast: Top with avocado or smoked salmon.
- Lunchbox: Pack with sliced veggies and hummus.
- Snack: Serve warm with a dollop of Greek yogurt.
📊 Nutrition (Per Muffin, Plain Version)
Calories: ~150 | Protein: 10g | Fat: 10g | Carbs: 4g | Fiber: 1g
🌱 Variations
- Veggie-loaded: Add ¼ cup sautéed spinach or grated zucchini.
- Spicy: Mix in diced jalapeños + pinch of cayenne.
- Mediterranean: Swap cheddar for feta + olives.
Enjoy your delicious Savory Cottage Cheese Muffins!
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