Cottage Cheese Muffins are one of those recipes that were made for me – or at least for breakfast nerds like me! I love a moist, cottage cheese texture and am delighted that cottage cheese adds good protein and gives the flavor a light tang.
My mornings are more exciting than they’ve been for months. I’d give up a bagel for a cottage cheese muffin every day of the week; plus they’re quick but special, portable but like a weekend treat; you can add fruit or nuts or herbs if you want; there’s just a good flavor.
The 14 Best Cottage Cheese Muffin and recipes
1. Blueberry Cottage Cheese Muffin
The perfect way to start my day is with this muffin and it’s healthy! I feel like I’m treating myself, but it’s not so bad for me.
I like to make it with fresh, juicy blueberries, and cottage cheese to brighten it up with creaminess. And sometimes a little honey adds some sweetness and some vanilla makes it more yummy and comforting.
My mornings are brighter when I have these muffins!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup cottage cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon (optional)
Instructions
1. Preheat the oven to 375°F (190°C) then line a muffin tin with liners, or spray with non-stick cooking spray.
2. Mix in a large bowl all-purpose flour, whole wheat flour, baking soda, baking powder, salt, granulated sugar and brown sugar.
3. In a separate bowl, mix the eggs, cottage cheese, Greek yoghurt, vegetable oil and vanilla extract to a smooth, well-blended mass.
4. Mix in the wet ingredients in stages to the dry ingredients and then mix thoroughly until just combined. Do not overmix.
5. Fold in the blueberries and lemon zest, if using.
6. Divide the batter evenly between the prepared muffin cups and bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes and then turn out to cool completely on a wire rack.
2. Banana Nut Cottage Cheese Muffin
When I make mine, I like to use brown, ripe bananas and a half-cup of walnuts chopped up for crunch. The cottage cheese makes them super moist and tender, which I love.
I always use a little cinnamon for warmth and vanilla extract for sweetness.
Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with the paper liners or grease with non-stick spray.
2. In a large bowl, stir together the mashed bananas, cottage cheese, eggs, honey or maple syrup and vanilla.
3. Whisk this and the next three ingredients in a medium bowl: whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
4. Stir in the dry ingredients a little bit at a time until just incorporated. Do not overmix.
5. Fold in the chopped walnuts.
6. Divide the batter among the prepared muffin cups and bake in the preheated oven until a toothpick inserted into the centre comes out clean, 20 to 25 minutes. Let the muffins cool in the tin for a few minutes and then transfer them to a wire rack to cool completely.
3. Chocolate Chip Cottage Cheese Muffin
When baking muffins, I like to put in some special touches. These healthy muffins are special because they have chocolate chips and cottage cheese mix inside them.
The chocolate chips are creamy, but the cottage cheese makes them a little different and is very good for you. And I always make sure I put some vanilla extract and cinnamon in, to give it that extra flavor.
Ingredients
- 1 cup cottage cheese
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Combine in a mixing bowl the cottage cheese, granulated sugar, the melted butter, the eggs and vanilla bean paste. Mix well until smooth and combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda and salt.
4. Stir the dry ingredients into the wet mixture. Stir only until combined – do not overmix.
5. Fold in the chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups and bake for 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
4. Apple Cinnamon Cottage Cheese Muffin
I love the flavor and texture of these easy, portable breakfast treats. Mine are sometimes filled with chunks of fresh apple, dusted with a bit of cinnamon, and filled with some creamy cottage cheese for extra richness, but rolled oats add a nice toothsome bite, and a drizzle of honey adds a naturally sweet, subtle note.
Ingredients
- 1 cup cottage cheese
- 1 cup finely chopped apple (about 1 medium apple)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
Instructions
1. Preheat oven to 350°F (175°C); line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Add the cottage cheese, eggs, honey (or maple syrup), vanilla essence and the applesauce to a large bowl and thoroughly mix together.
3. Add the chopped apple to the wet mixture and stir to combine.
4. In another bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. 5) Add the dry ingredients to the wet, mixing until just combined. Do not overmix.
6. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Let cool in the pan for a few minutes. Then turn out onto wire rack to cool completely.
5. Lemon Poppy Seed Cottage Cheese Muffin
Like many, I’m happy to enjoy breakfast in the form of a muffin, but when those muffins have a twist – with lemon zest and poppy seeds – I’m all the happier.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Instructions
1. Preheat your oven to 350°F (175°C). Line a muffin tin with those paper liners.
2. Put cottage cheese, eggs, melted coconut oil, honey (or maple syrup), vanilla, and lemon zest and juice in a large mixing bowl and blend!
3. Whisk together whole wheat flour, baking powder, baking soda, salt and poppy seeds in a separate bowl.
4. Combine the dry ingredients with the wet ingredients easily, minimising the mixing to prevent over-mixing.
5. Distribute the batter evenly among the muffin cups, filling about two-thirds full.
6. Bake for 18-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Allow to cool in the tin for a few minutes, then unmold the muffins and transfer to a wire rack to cool completely.
6. Pumpkin Spice Cottage Cheese Muffin
These tasty muffins are one of my favorites to make in the fall. They are made with some of my favorite ingredients – pumpkin puree, cottage cheese and a mixture of spices such as cinnamon, nutmeg, and cloves.
Whenever I bake these muffins, my home fills with a comforting smell, which makes them ideal for any fall party or just to enjoy at home.
Ingredients:
- 1 cup cottage cheese
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Meanwhile, blend the cottage cheese, pumpkin purée, eggs, maple syrup and vanilla in a large bowl.
3. In another bowl, beat together whole wheat flour, baking powder, baking soda, pumpkin spice, ground cinnamon and salt.
4. Add the dry ingredients to the wet ingredients – stir until just combined (don’t overmix).
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the tin for 5 minutes before popping them out and cooling completely on a wire rack.
7. Carrot Raisin Cottage Cheese Muffin
I love making these treats. They are filled with wholesome goodies such as carrots, raisins and cottage cheese.
The combination of carrots and raisins provides a natural sugary sweetness and cottage cheese adds a warm, creamy goodness to the mixture.
It’s a taste treat packed with protein and fibre.
Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup low-fat cottage cheese
1/2 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup raisins
1/4 cup chopped walnuts (optional)
Instructions
1. Preheat oven to 375°F (190°C), grease a muffin tin, or line with liners.
2.Combine the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon and ground nutmeg in a large bowl.
3. Meanwhile, beat the cottage cheese, sugar, Vegetable oil, eggs, vanilla in another bowl until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined, then fold in the grated carrots, raisins, and walnuts (optional).
5. Evenly distribute the batter between the 12 muffin cups, filling cups a little more than half way.
6. Bake for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Remove from tin and cool on a wire rack for 5 minutes before removing and allowing to cool completely.
8. Cranberry Orange Cottage Cheese Muffin
I love the sweetness of the cranberries and orange in these muffins, and the cottage cheese adds to the moistness while still giving you a little zing. Some of my favorite ingredients are the fresh cranberries, the zest of an orange, and a touch of vanilla extract.
Ingredients
- 1 cup cottage cheese
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, add the cottage cheese, granulated sugar, orange juice, orange zest, butter and eggs and beat until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Fold in the cranberries gently to ensure even distribution.
6. Divide batter between muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in tin for a few minutes, then remove to a wire rack to cool completely.
9. Strawberry Cottage Cheese Muffin
I bake muffins and add fresh strawberries and cottage cheese (or ricotta, or Greek yogurt) – I add the flavor of creamy cottage cheese with fresh fruit, and the muffins are delicious and moist. As an added bonus, I add some honey, or a drop of vanilla, and admit it: I like to sprinkle the tops with a little whole wheat flour and oats, just for a little extra dose of whole-grain goodness.
Muffins are a very good thing. They’re comfort food for one’s soul.
Ingredients
- 1 cup strawberries, diced
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup cottage cheese
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 egg
Instructions
1. Preheat the oven to 375°F (190°C) and line muffin cups.
2. Stir all-purpose flour, whole-wheat flour, and baking powder together in a large mixing bowl.
3. Mix sugar, egg, 1 tbsp milk, and vanilla in a separate bowl.
2. Sift all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt into a large bowl.
3. In another bowl, whisk the cottage cheese, milk, vegetable oil, vanilla extract, and egg until smooth.
4. Create a well in the dry ingredients, and pour in the wet mixture… Stir until combined. Fold in the diced strawberries.
5. Spoon batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake until a toothpick inserted into the centre comes out clean, 20-25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. Zucchini Cottage Cheese Muffin
There’s the tried-and-true secret ingredient, zucchini, which provides moisture and a mild sweetness.
And a creamy mouthfeel comes from cottage cheese. I may add whole wheat flour for a boost of fibre and B complex vitamins, a tablespoon of olive oil and a sprinkling of grated Parmesan.
Ingredients
- 1 cup grated zucchini
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp chopped fresh dill (optional)
Instructions
1. Preheat the oven to 375°F (190°C) and grease a standard muffin tin, or place paper muffin liners in each cup.
2. Combine zucchini, cottage cheese, eggs, olive oil, and dill in a large bowl and mix.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and a pinch of black pepper.
4. Gently fold in the dry ingredients in to the wet mixture until just combined. Add in the shredded cheddar and Parmesan cheeses.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake in a preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
11. Spinach Feta Cottage Cheese Muffin
Another great morning muffin of mine is a simple combination of healthy spinach, smooth feta and rich cottage cheese. Fresh herbs – dill might be my preference – and some finely chopped garlic, depending on your taste, really make this muffin sing.
I generally mix it all up with whole wheat flour. The result is a muffin that’s both very filling, and quite healthy.
Ingredients
- 1 cup fresh spinach, chopped
- 1 cup cottage cheese
- 1/2 cup feta cheese, crumbled
- 2 large eggs
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1 tablespoon olive oil
Instructions
1. Preheat the oven to 350°F (175°C) and grease a standard muffin tin, or place paper muffin liners in each cup.
2. Combine all of the ingredients in a medium bowl, mixing until smooth. Fill the muffin cups about ¾ of the way full.
3. Bake for 20-25 minutes on 350°F (175°C). Let cool for a few minutes before serving.
4. Enjoy!
5. Optional: For mini muffins, bake for 15-18 minutes.
12. Cheddar Herb Cottage Cheese Muffin
The best muffins are made with the freshest, purest ingredients. I like to include sharp white cheddar and chopped fresh herbs such as thyme and parsley.
The cottage cheese is creamy and adds protein.
I think you will love the way these flavors combine in these delicious muffins.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs
- 1 cup cottage cheese
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 2 tablespoons finely chopped fresh chives or parsley
- 1 tablespoon minced fresh thyme or rosemary
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with butter or line with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, salt and black pepper.
3. In a separate bowl, beat the eggs, cottage cheese, milk and melted butter together.
4. Add the wet ingredients to the dry and mix until just combined. Fold in the shredded cheddar cheese and chopped herbs.
5. Spoon the batter evenly between the prepared muffin cups, filling each about 2/3 full.
6. Bake the muffins for 20-25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!
13. Maple Walnut Cottage Cheese Muffin
As for me, I love making these treats because they contain some of my favorite ingredients of all time: cottage cheese, which provides creaminess, is incorporated into them, while a favorite sweetener, maple syrup, brings just the right amount of sweetness, and the walnuts add just the right crunch. Every bite is a delightful experience.
Whenever I make a batch, the smell that fills my kitchen puts a smile on my face.
Ingredients
- 1 cup cottage cheese
- 1/2 cup maple syrup
- 1 large egg
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/4 cup melted butter
Instructions
1. Heat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a separate bowl, mix the cottage cheese, maple syrup, egg, milk and vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
4. Stir in the dry ingredients, until just combined, taking care not to overmix.
5. Fold in the chopped walnuts and melted butter until evenly distributed.
6. Portion the batter evenly into the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the middle picks up clean crumbs. Let cool before serving.
14. Mixed Berry Cottage Cheese Muffin
I usually make these with a mixture of fresh mixed berries, cottage cheese and vanilla. Whole wheat flour and honey give them some nutritional substance, and fill them to the brim with fresh blueberries, raspberries and strawberries.
Yum!
Ingredients
- 1 cup mixed berries (blueberries, raspberries, strawberries, etc.)
- 1 cup cottage cheese
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1 tbsp lemon zest (optional)
Instructions
1.Heat oven to 375°F (190°C), line a 12-cup muffin tin with paper liners.
2. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. Add the cinnamon (if using).
3. Meanwhile, in a separate bowl, mix together the cottage cheese, eggs, melted butter, milk and vanilla extract until well-combined.
4. Combine the wet ingredients with the dry in a slow, steady drizzle, scraping down the sides with a scraper as necessary, and stopping when it’s just incorporated. Fold in the mixed berries and lemon zest (if using).
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick poked into the centre comes out clean; then let the muffins sit in the tin for 5 minutes, before removing to a wire rack to cool completely.
