Cottage Cheese Muffins
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Cottage cheese muffins are simple traditional muffins that can be made with whole wheat or all-purpose flour. These muffins are freezer-friendly.
You might also like my breakfast flaxseed muffin recipe or banana oatmeal muffins.
Cottage Cheese Muffins
Looking for a simple muffin recipe that’s light and fluffy? Then you’ll love this one. It’s mildly sweet and lends perfectly to toppings like butter, a dollop of yogurt and of course cottage cheese!
This recipe is SIMPLE. There’s not a lot of fuss here. Occasionally, yes I like a recipe that requires more effort. But for most of the time, it’s recipes like this one that I go to.
The ingredients you’ll need are pretty simple:
- Flour – This recipe uses all purpose flour and whole wheat flour together.
- Cottage Cheese – It’s the star of the show! You’ll need 1 cup of cottage cheese.
- Sugar – To sweeten these muffins you can use light brown sugar, coconut sugar or lakanto monkfruit sweetener (it’s sugar-free)
- Other Baking Ingredients – You’ll also need baking soda, baking powder, unsalted butter, an egg and some milk.
How To Make Cottage Cheese Muffins
- Wet Ingredients – First, cream the butter and sugar. Next add the eggs and milk. Now stir in the cottage cheese.
- Dry Ingredients – In a separate bowl mix the flours, baking soda and powder.
- Mix – Add the wet ingredients to the dry and mix until it’s just combined.
- Bake – Divide the batter into a greased muffin pan. Bake for 20 minutes at 375°F.
- Serve at Sunday brunch with a dollop of yogurt, butter or more cottage cheese. This would taste great alongside my crustless quiche recipe.
- Eat as an afternoon snack.
- Eat as a biscuit with soups and stews, roast beef, turkey dinners, chicken etc.
- These muffins can be stored on the counter or in the fridge in an airtight container for up to 1 week.
- You can also freeze these muffins easily. I like to wrap mine individually in parchment and place them all in a large freezer bag. This helps to prevent freezer burn. You can store these indefinitely in the freezer, but they tend to taste freshest when gobbled up within 3 months.
More Muffin Recipes
- Banana Oatmeal Muffins are the most popular muffin recipe on my blog.
- Oatmeal Muffins with 6 Different Flavors This recipe uses one main oatmeal muffin base with 6 different flavor additions. These are the perfect grab-and-go breakfast.
- Lemon Blueberry Muffins are full of sweet and zesty lemon flavor.
- Applesauce Oatmeal Muffins are so simple and hearty.
- Blueberry Yogurt Oat Muffins are another healthy muffin idea.
Cottage Cheese MuffinsPrint Pin Recipe
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ cup unsalted butter, room temp - or cooking oil
- ½ cup coconut sugar - light brown sugar, or monk fruit sweetener (sugar-free)
- 1 egg
- ¼ cup milk - or water
- 1 cup cottage cheese
- Preheat the oven to 375°F. Spray a muffin pan with non-stick spray. You can also use paper cupcake liners.
- Add room temperature butter and sugar to a medium bowl. Cream together with a hand mixer.
- Add the egg and milk. Mix together then stir in the cottage cheese.
- In a large bowl combine the dry ingredients: all purpose flour, whole wheat flour, baking soda, and baking powder. Mix together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter into the greased muffin pan. Bake for 20 minutes, or until a toothpick comes out clean.
- Let cool 5 minutes then transfer to a rack to cool completely.
- These muffins can be stored in an airtight container in the fridge or on the counter for up to 1 week.
- You can freeze these muffins too – just wrap them individually in parchment paper and store in a freezer bag for up to 3 months.