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.

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.

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.

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.

Ingredients
- 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
Instructions
- 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.
Recipe Notes:
- 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.
Nutrition

About Andi Anne
Welcome to Andi Anne! Here we focus on simple recipes that are easy to follow with lots of images to guide you along the way! We’ve created over 500 recipes for you to explore and try out in your own kitchen.