Description

Delicious and moist Cottage Cheese Muffins available in two delightful variations: Pumpkin Cottage Cheese Muffins with pumpkin spice and puree, and Chocolate Chip Cottage Cheese Muffins featuring applesauce and coconut oil. These muffins are perfect for a healthy breakfast or snack, combining wholesome ingredients like cottage cheese and maple syrup for natural sweetness.

Ingredients

Units Scale

Pumpkin Cottage Cheese Muffins

3/4 cup whole milk cottage cheese
1/3 cup maple syrup
1 teaspoon vanilla extract
1/3 cup pumpkin puree
2 large eggs
1 1/2 cups all-purpose flour or gluten-free all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin spice
1/4 teaspoon salt
1/2 cup mini chocolate chips or regular chocolate chips

Chocolate Chip Cottage Cheese Muffins

3/4 cup whole milk cottage cheese
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 cup applesauce
2 tablespoons coconut oil, melted and cooled
2 large eggs
1 1/2 cups all-purpose flour or gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips or regular chocolate chips

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Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
Blend Wet Ingredients: In a blender, combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree (for pumpkin muffins) or applesauce and coconut oil (for chocolate chip muffins), and eggs. Blend until the mixture is completely smooth and creamy, ensuring the cottage cheese is well incorporated.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, pumpkin spice (only for pumpkin muffins), and salt until evenly distributed.
Combine Batter: Slowly add the blended wet ingredients to the dry ingredients, mixing gently until just combined. If preferred, you can blend lightly to incorporate without overmixing to keep muffins tender.
Fold in Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the batter without breaking them up.
Prepare Muffin Tin: Lightly spray the muffin liners with oil to ensure easy removal and pour the batter evenly into each muffin cup, filling about 2/3 full to allow room for rising.
Bake Muffins: Bake the muffins in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden and slightly firm to the touch.
Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature as a wholesome snack or breakfast option.

Notes

Using whole milk cottage cheese gives the best texture and moisture, but you can substitute low-fat for a lighter muffin.
For a gluten-free version, use gluten-free all-purpose flour with baking powder certified gluten-free.
If you don’t have pumpkin spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
These muffins freeze well—store in an airtight container or freezer bag for up to 3 months, then thaw at room temperature before serving.
To make these muffins vegan, substitute eggs with flax eggs and use a plant-based yogurt instead of cottage cheese, though texture will vary.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg