Description
These wholesome and easy cottage cheese muffins are high in protein and perfect for meal prep. With a simple base recipe, you can customize them with savory or sweet add-ins like vegetables, cheese, herbs, berries, or chocolate chips. They bake up fluffy, moist, and flavorful, making them an ideal grab-and-go snack or breakfast item.
Ingredients
Scale
Base Ingredients
- 1 cup (225g) cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/2 cup (120ml) milk or milk alternative
- 1 cup (120g) flour (whole wheat, all-purpose, or almond flour)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper or sweetener (depending on savory or sweet)
Optional Add-ins
- Chopped vegetables
- Shredded cheese
- Herbs and spices
- Berries
- Bananas
- Chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners to prevent sticking.
- Mix Wet Ingredients: In a bowl, whisk together the cottage cheese, eggs, and milk until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, baking powder, salt, and your choice of sweeteners or spices depending on whether you’re making savory or sweet muffins.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins tender.
- Add Mix-ins: Fold in your preferred add-ins such as vegetables, cheese, berries, or chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20–25 minutes until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free version, use a plant-based milk alternative and check for dairy-free cottage cheese substitutes or omit cottage cheese.
- Adjust seasoning according to your add-ins – sweeter additions require sweetener, savory ones may need extra salt or pepper.
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- If using almond flour, expect a denser texture and consider adding an extra egg for binding.
- Customize the add-ins to suit dietary preferences or seasonal ingredients.
