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 stacked on top of eachother

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.

looking down at cottage cheese muffins with a bowl of cottage cheese on a butcher block

Recipe Ingredients

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.
cottage cheese muffins in a muffin pan

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.

To Serve

  • 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.

Storing

  • 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.
three cottage cheese muffins with a bowl of cottage cheese behind them

More Muffin Recipes

Cottage Cheese Muffins

5 from 1 vote
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 servings

Ingredients

Instructions

  • Preheat the oven to 375°F. Spray a muffin pan with non-stick spray. You can also use paper cupcake liners.
    muffin pan and avocado oil spray
  • Add room temperature butter and sugar to a medium bowl. Cream together with a hand mixer.
    creamed butter and sugar in white bowl with electric mixer
  • Add the egg and milk. Mix together then stir in the cottage cheese.
    wet ingredients in white bowl with hand mixer
  • In a large bowl combine the dry ingredients: all purpose flour, whole wheat flour, baking soda, and baking powder. Mix together.
    steel bowl with flour and whisk
  • Add the wet ingredients to the dry ingredients and mix until just combined.
    uncooked batter in steel bowl with spatula
  • Divide the batter into the greased muffin pan. Bake for 20 minutes, or until a toothpick comes out clean.
    raw batter divided evenly into muffin cups
  • Let cool 5 minutes then transfer to a rack to cool completely.
    cooked muffins in muffin pan

Recipe Notes:

Storage Instructions:
  • 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. 
To reheat, wrap one in a paper towel and microwave for a minute or two.

Nutrition

Calories: 153kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 79mg | Fiber: 1g | Sugar: 5g | Vitamin A: 172IU | Calcium: 48mg | Iron: 1mg
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