Cottage Cheese Muffins
There’s something so delightful about the humble muffin, don’t you think? They’re perfect for breakfast, a snack, or even a sweet treat any time of the day. Enter Cottage Cheese Muffins—a wholesome twist on the classic muffin that’s sure to please your taste buds and keep your belly satisfied. With the creamy goodness of cottage cheese, these muffins are not only moist but also pack a protein punch. Plus, they are easy to whip up and can be customized to suit your taste. Let’s dive into this delicious recipe!
Why It’s Crowd-Pleasing
One of the best things about Cottage Cheese Muffins is their versatility. They strike the perfect balance between sweet and savory, making them a hit with both kids and adults. The addition of cottage cheese provides a light and fluffy texture that you won’t find in standard muffin recipes. They are great for brunch gatherings, after-school snacks, or even as a quick breakfast on the go. With chocolate chips sprinkled in, they become a decadent treat that feels indulgent yet wholesome. Whether served warm or at room temperature, these muffins will surely become a staple in your recipe collection.
Ingredients at a Glance
- 3/4 cup whipped cottage cheese
- 1/4 cup olive oil or any neutral-flavored oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup chocolate chips
Cook’s Kit
- Muffin Tin: A standard 12-cup muffin tin will do just fine.
- Mixing Bowls: You’ll need a large bowl for wet ingredients and another for dry ingredients.
- Whisk: A good whisk will help you combine the ingredients smoothly.
- Spatula: A rubber spatula is perfect for folding in the chocolate chips without overmixing.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
Cottage Cheese Muffins, Made Easy
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and rise perfectly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with paper liners or lightly grease each cup with oil. This prevents the muffins from sticking.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the 3/4 cup of whipped cottage cheese, 1/4 cup of olive oil, 2 large eggs, 1/4 cup of milk, and 1 teaspoon of vanilla extract. Whisk together until smooth and creamy.
Step 4: Combine Dry Ingredients
In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/3 cup of sugar, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Ensure there are no lumps.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Add Chocolate Chips
Fold in 1/4 cup of chocolate chips until evenly distributed throughout the batter. This is where the magic happens!
Step 7: Fill Muffin Tins
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise.
Step 8: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy your Cottage Cheese Muffins warm or at room temperature!
Substitutions by Diet
- Dairy-Free: Use a plant-based cottage cheese alternative and a non-dairy milk like almond or oat milk.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Lower Sugar: Reduce the sugar to 1/4 cup or use a sugar substitute like stevia.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Recipe Notes & Chef’s Commentary
The beauty of Cottage Cheese Muffins lies in their adaptability. You can easily switch up the flavor profile by adding in ingredients like blueberries, nuts, or spices like cinnamon. If you prefer a less sweet muffin, consider reducing the sugar or omitting the chocolate chips altogether. These muffins also freeze beautifully, making them a great option for meal prep. Just pop them in a freezer-safe bag once cooled, and you’ll have a delicious snack ready whenever you need it!
Prep Ahead & Store
These muffins can be prepared ahead of time and stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, simply pop them in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 10-15 minutes until warmed through. They are best enjoyed fresh, but they still taste great even after freezing and reheating!
Top Questions & Answers
Can I use low-fat cottage cheese?
Absolutely! Low-fat cottage cheese works well in this recipe, keeping the muffins moist while reducing calories.
What can I add to the muffins for extra flavor?
Feel free to add spices like cinnamon or nutmeg, or even mix in some grated lemon zest for a refreshing twist!
Can I make these muffins mini-sized?
Yes! Just adjust the baking time accordingly; mini muffins typically take 10-12 minutes to bake.
Why did my muffins not rise?
Ensure your baking powder is fresh and that you’re not overmixing the batter, as this can affect the rise. Also, be careful to not open the oven door too soon while baking.
You Might Also Like
- Blueberry Oatmeal Muffins
- Banana Bread with Walnuts
- Chocolate Chip Zucchini Bread
- Savory Spinach and Feta Muffins
Save & Share
If you enjoyed these Cottage Cheese Muffins, be sure to share the love! Snap a photo and tag your friends or family. Whether you’re treating yourself or sharing with loved ones, these muffins are sure to spread joy. Happy baking!
Cottage Cheese Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and rise perfectly.
- Line a muffin tin with paper liners or lightly grease each cup with oil to prevent sticking.
- In a large mixing bowl, combine the whipped cottage cheese, olive oil, eggs, milk, and vanilla extract. Whisk until smooth and creamy.
- In another bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until no lumps remain.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
- These muffins freeze beautifully; store in a freezer-safe bag after cooling.
- Try adding ingredients like blueberries or nuts for a flavor twist!
- For a less sweet version, reduce the sugar or omit chocolate chips.
