Dessert

Cottage Cheese Muffins Recipe

ByClara Bennett October 12, 2025October 12, 2025

Introduction

These Cottage Cheese Muffins are a moist and flavorful treat perfect for breakfast or a snack. Packed with wholesome ingredients like pumpkin puree and cottage cheese, they offer a delicious way to enjoy a nutritious muffin with a hint of sweetness and spice.

The image shows several golden brown muffins topped with many small, dark chocolate chips scattered unevenly on the rounded tops. The muffins have a slightly rough texture, and one muffin at the bottom shows an inside view with a soft, moist crumb and melted chocolate chips inside. The muffins are placed on a metal cooling rack that sits on a white marbled textured surface, and a small orange pumpkin is visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup cottage cheese (whole milk works best)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/3 cup pumpkin puree
2 large eggs
1 1/2 cups all-purpose flour (or gluten-free all-purpose flour)
1 1/2 teaspoons baking powder
2 teaspoons pumpkin spice
1/4 teaspoon salt
1/2 cup mini chocolate chips (or regular)

Instructions

Step 1: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
Step 2: Combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree, and eggs in a blender. Blend until smooth.
Step 3: In a large mixing bowl, whisk together the flour, baking powder, pumpkin spice, and salt.
Step 4: Pour the blended wet ingredients into the dry ingredients and mix until just combined.
Step 5: Fold in the chocolate chips gently to distribute them evenly.
Step 6: Lightly spray the muffin liners with oil and spoon the batter into each cup, filling about two-thirds full.
Step 7: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

For a dairy-free option, substitute coconut yogurt for cottage cheese and use dairy-free chocolate chips.
Add chopped nuts or dried fruit for extra texture and flavor.
Use pumpkin pie spice instead of pumpkin spice for a sweeter spice blend.
Make mini muffins for bite-sized snacks and adjust baking time to 15-18 minutes.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for about 20 seconds or until heated through.

How to Serve

The image shows a close-up of a yellow muffin with a soft and airy texture, cut in half to reveal melted dark brown chocolate chips inside. The muffin top is golden with slightly darker brown chocolate chips scattered on the surface. Surrounding the cut muffin are several whole muffins with the same golden-brown tops and visible chocolate chips. All muffins are placed on a silver wire cooling rack set on a white marbled surface. In the background, the scene is blurred to focus on the muffin pieces in front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese instead of whole milk?

Yes, you can use low-fat cottage cheese, but whole milk cottage cheese provides a richer, moister texture.

Can I make these muffins without pumpkin puree?

Yes, you can omit the pumpkin puree and instead add 1/4 cup applesauce or use the variation with coconut oil and applesauce for a different flavor profile.