Tasty Cottage Cheese Muffins
Moist, protein-rich muffins made with creamy cottage cheese, lightly sweetened and perfect for breakfast or snacking. Tender crumb, golden tops, and optional bursts of blueberries.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup cottage cheese (small curd) drained of excess liquid
- 2 large eggs
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted slightly cooled
- 1.25 cup all-purpose flour
- 2 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon fine sea salt
- 0.75 cup fresh blueberries optional; toss with 1.0 teaspoon flour to prevent sinking
- 1 teaspoon lemon zest optional
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl whisk eggs, cottage cheese, sugar, vanilla, and melted butter until mostly smooth. A few small curds are fine.
- In a separate bowl whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and fold gently just until no dry streaks remain. Do not overmix.
- Fold in blueberries and lemon zest if using.
- Divide batter evenly among muffin cups, filling each about 0.75 full.
- Bake 18 to 22 minutes until tops are golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
For extra moisture, use full-fat cottage cheese. Swap blueberries with chocolate chips or diced strawberries. Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 4 days; rewarm briefly in the microwave.