A breakfast classic reimagined for extra protein—these high-protein cottage cheese English muffins offer nostalgia, great flavor, and a home-cooked convenience that comes close to store-bought. They turn out airy, chewy, and seriously delicious, and each muffin contains roughly 6 grams of protein.
The trick is blending cottage cheese into the dough for a protein boost and tender crumb. These muffins work perfectly as a simple snack, split and toasted with butter and jam, or as the base for a satisfying breakfast sandwich.
what makes this recipe great ⤵️
Inspired by a high-protein two-ingredient dough: This recipe adds a few more pantry staples but keeps the process straightforward. You cook these on the stovetop, so you won’t need to heat the oven.
Chewy, airy texture from yeast: A small amount of active dry yeast brings the familiar chew and those light interior bubbles that make English muffins so enjoyable.
Star Ingredients
- Cottage cheese: The protein powerhouse. Use 2% or 4% cottage cheese for best results; lower-water options reduce the extra flour needed in the dough.
- All-purpose flour: Produces a tender, airy crumb without being too dense.
- Active dry yeast: Yeast gives the muffins a more authentic English muffin texture—chewy with air pockets—so it’s recommended if you have it.
- Cornmeal: Press the cut rounds into cornmeal on both sides before cooking. It keeps the muffins from sticking and creates that classic slightly gritty surface and appearance.
See the full ingredient list and exact amounts in the recipe section below.
How to Make Cottage Cheese English Muffins
- Bloom the yeast: Combine warm water (about 100–110°F), active dry yeast, and sugar in a bowl. Let sit until foamy, about 5 minutes.
- Add wet ingredients: Stir in blended cottage cheese, melted butter, and a beaten egg.
- Mix dry ingredients: Whisk together the all-purpose flour and salt in a separate bowl.
- Combine and knead: With a stand mixer on low, add the dry ingredients gradually to the wet. Mix for 3–4 minutes, until the dough is elastic and springs back when poked.
- First rise: Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until slightly puffy.
- Roll out: Turn the dough onto a lightly floured surface and roll to about 1/4 inch (6 mm) thickness.
- Cut muffins: Use a 2–3 inch round cutter to cut muffins. Place on a sheet pan dusted with fine cornmeal, flip, and gently press the tops and bottoms into the cornmeal.
- Rest: Cover and let the cut rounds rest for about 30 minutes to puff slightly.
- Cook on the stovetop: Heat a large cast-iron or heavy skillet over medium heat. Place muffins in the pan without touching. Cook 6 minutes on the first side, flip, then cook 4 minutes more until golden and cooked through.
- Serve: Split and toast as desired. Enjoy with butter, jam, or your favorite sandwich fillings.
Tips and Tricks
- If the cornmeal won’t adhere, lightly brush the muffin rounds with water to help it stick.
- If the dough feels too sticky, add flour one tablespoon at a time until it’s manageable.
- If the dough is too dry, add water or an extra tablespoon of blended cottage cheese until it comes together.
- For consistent thickness, roll the dough between two sheets of parchment paper.
- Cook over medium heat so the centers have time to cook through without burning the exterior.
Don’t Have Yeast?
You can make a no-yeast version using 3 teaspoons of baking powder instead of the yeast and sugar. It works in a pinch, but the texture will be more like a quick-bread or biscuit rather than the chewy, airy interior typical of traditional English muffins.
Can I Use Greek Yogurt Instead?
Yes. Full-fat Greek yogurt (at least 2% fat) can be swapped 1:1 for the blended cottage cheese. The muffins will still be tender and flavorful, with a similar protein boost.
Ingredients
- 1/2 cup warm water (100–110°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 cup blended 2% cottage cheese (or full-fat Greek yogurt)
- 3 tablespoons melted unsalted butter
- 1 large egg
- 3 cups all-purpose flour (add more as needed)
- 1 teaspoon kosher salt
- 1/2 cup fine cornmeal (for dusting)
Instructions (Condensed)
Follow the step-by-step directions above: bloom the yeast, combine wet and dry ingredients, knead until elastic, let rise, roll, cut, rest, and cook on the stovetop. See the Tips & Tricks section for adjustments to texture and hydration.
Nutrition (per muffin, approximate)
Calories: 165 kcal • Carbohydrates: 26 g • Protein: 6 g • Fat: 4 g • Fiber: 1 g • Sugar: 1 g
Nutrition is automatically estimated and should be used as an approximation.
More Cottage Cheese Dough Recipes
- Best High-Protein Dough Recipes
- High-Protein Air Fryer Dinner Rolls
- High-Protein Pizza Hot Pockets
- Air Fryer Protein Bagels
- Cottage Cheese Breakfast Biscuits
Photography credit: The Wooden Skillet