Cottage cheese muffins are a soft, savory-sweet baked good made with creamy cottage cheese, eggs, and flour. They come out tender and moist with a subtle tang, and they work for breakfast, a snack, or a light lunch. The cottage cheese adds protein and keeps the crumb extra soft, so they stay fresh for days.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 tsp (2 g) black pepper (optional)
- 2 large eggs
- 1 cup (240 ml) cottage cheese (full-fat or 2%)
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) olive oil or melted butter
- 1 tbsp (15 ml) honey or sugar (optional, for a hint of sweetness)
- 1/2 cup (60 g) grated cheddar cheese (optional)
- 2 tbsp (8 g) chopped fresh chives or dill (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper (if using).
- In a separate bowl, beat the eggs lightly. Add the cottage cheese, milk, oil (or melted butter), and honey or sugar (if using). Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined – a few lumps are fine. Do not overmix, or the muffins will be tough.
- If using cheddar and/or herbs, fold them in gently.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 20–24 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. If you want to check the internal temperature, it should read 200°F (93°C) for fully baked muffins.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use full-fat cottage cheese for the moistest texture. Low-fat or nonfat works, but the muffins will be slightly drier.
- Do not overmix the batter. Stir until the flour is just moistened – overmixing develops gluten and makes the muffins dense.
- If you want a smoother texture, blend the cottage cheese in a food processor before adding it. This makes the muffins more like a traditional crumb.
- For a sweeter version, increase the honey to 1/4 cup (60 ml) and add 1 tsp vanilla extract. Reduce the salt to 1/4 tsp.
Serving Suggestions
Serve these muffins warm with a pat of butter or a drizzle of honey. They pair well with scrambled eggs and fruit for breakfast, or with a bowl of soup for lunch. For a heartier meal, split one and fill with sliced turkey and avocado.
Variations
- Sweet Berry Muffins: Omit the pepper, cheddar, and herbs. Add 1/4 cup (50 g) sugar and 1 cup (150 g) fresh blueberries or raspberries. Fold gently.
- Veggie Muffins: Add 1/2 cup (75 g) finely chopped bell pepper and 1/4 cup (40 g) corn kernels. Reduce salt slightly.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1/2 tsp xanthan gum if your blend doesn’t include it.
- Herb and Garlic: Add 1/2 tsp garlic powder and 1 tbsp fresh thyme or rosemary with the herbs.
Storage and Reheating
Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap each muffin individually in plastic wrap and place in a freezer bag – they keep for up to 3 months. Reheat in the microwave for 20–30 seconds, or in a 350°F (175°C) oven for 5–7 minutes until warm.
Frequently Asked Questions
Can I use cottage cheese that has large curds? Yes, but the texture will be more rustic. If you prefer a smoother muffin, blend the cottage cheese in a food processor or mash it with a fork before mixing.
Why did my muffins turn out dense? Most likely overmixing. Stir the batter only until the flour disappears – a few small lumps are fine. Also, check that your baking powder is fresh (less than 6 months old).
Can I make these muffins dairy-free? Yes, use a dairy-free cottage cheese substitute (some brands make almond or soy versions) and replace the milk with almond milk and the butter with coconut oil. The texture may be slightly different.
Are these muffins sweet or savory? They are neutral with a slight tang. The recipe includes optional honey and cheddar, so you can lean either way. Without the honey, they are more savory; with it, they are mildly sweet.
Can I add protein powder? Yes, replace 1/4 cup (30 g) of the flour with unflavored or vanilla protein powder. You may need to add 1–2 tbsp more milk to keep the batter moist.
How do I know when they are done? Insert a toothpick into the center – it should come out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed.
Related
- IHOP Breakfast Bowl Recipe: Copycat at Home
- Individually Wrapped Muffins: Easy Recipe
- Is Baked Beans High in Calcium? Facts & Amounts
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).