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Cottage Cheese Muffins Recipe

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4.9 from 75 reviews

These Cottage Cheese Muffins are moist, flavorful, and versatile treats perfect for breakfast or snack time. Combining creamy cottage cheese with warm spices and chocolate chips, these muffins offer a delightful balance of sweetness and nutrition. Whether you prefer the pumpkin-spiced version or the classic chocolate chip variety, these muffins are easy to make and can be prepared with gluten-free flour to fit dietary needs.

Ingredients

Scale

Pumpkin Spice Cottage Cheese Muffins

  • 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 cup 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)

Classic Chocolate Chip Cottage Cheese Muffins

  • 3/4 cup cottage cheese (whole milk works best)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 2 tablespoons coconut oil (melted and cooled)
  • 2 large eggs
  • 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips (or regular)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and line a muffin tin with paper liners to prevent sticking.
  2. Combine Liquid Ingredients: In a blender, combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree (for pumpkin spice version) or applesauce and coconut oil (for classic version), and eggs. Blend until the mixture is smooth to ensure even texture in muffins.
  3. Mix In Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, pumpkin spice (only for pumpkin version), and salt. Gradually add the blended liquid mixture to the dry ingredients, mixing gently until just combined to avoid overworking the batter.
  4. Fold In Chocolate Chips: Carefully fold the mini chocolate chips into the batter, distributing them evenly without breaking them up.
  5. Pour Into Muffin Tin: Lightly spray the muffin liners with oil to prevent sticking. Pour the batter evenly into each liner, filling about 3/4 full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  7. Let Cool: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

  • You can substitute all-purpose flour with gluten-free flour to make the muffins gluten-free.
  • Use whole milk cottage cheese for best texture and moisture.
  • Do not overmix the batter to keep muffins light and tender.
  • Optional: Add nuts or dried fruit for additional texture and flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cottage cheese muffins, pumpkin spice muffins, chocolate chip muffins, gluten-free muffins, healthy muffins, breakfast muffins, easy muffins

Find it online: https://kitchenbyclara.com/cottage-cheese-muffins-recipe/