Bulk up your muffin routine with these Whipped Cottage Cheese Muffins. Made with blended cottage cheese for a moist, tender crumb and extra protein, this versatile muffin base is perfect for customizing with a wide range of mix-ins — from raspberries to coconut and butterscotch or peanut butter and chocolate. They bake up fluffy, travel well for breakfasts and snacks, and freeze beautifully for quick grab-and-go options.
Using cottage cheese in baked goods delivers extra protein and keeps the texture moist without adding heavy fats. For this recipe we blend the cottage cheese until silky smooth, which incorporates seamlessly into the batter and yields muffins with a light, cakey structure. The base recipe makes a dozen muffins and can be split to create a variety of flavor combinations in one batch.
Delicious Mix-In Options
These high-protein muffins are a great blank canvas. Try one of the combinations below or mix and match to suit your tastes.
Coconut Butterscotch
- 1/3 cup unsweetened shredded coconut
- 1/3 cup butterscotch chips
Peanut Butter Chocolate
- 3 tablespoons peanut butter
- 1/3 cup mini chocolate chips
Raspberry
- 1/3 cup frozen raspberries
What other berries can I use?
Any frozen berries will work in this recipe, but raspberries and blueberries are especially reliable. If you prefer sweeter berries, taste a sample before adding them to the batter so you can adjust sweetener if needed.
How to Make Whipped Cottage Cheese
To make the whipped cottage cheese used in the batter, simply place 1 cup of cottage cheese in a high-speed blender and blend on high until silky smooth. This step turns the curds into a creamy base that mixes evenly into the wet ingredients and ensures a tender muffin texture.
Storage and Freezing Instructions
Store cooled muffins in an airtight container in the refrigerator for up to 5 days. To freeze, place muffins in a gallon-size freezer bag or an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave for a quick breakfast.
More Cottage Cheese Desserts
Cottage Cheese Dessert Ideas
- High-Protein Cottage Cheese Pumpkin Cheesecake
- Protein Strawberry Cheesecake Jars with Cottage Cheese
- Peanut Butter Banana Ice Box Cake
- Peanut Butter Chocolate Cottage Cheese Cheesecake Cups
Whipped Cottage Cheese Muffins Recipe
These cottage cheese muffins are made with blended cottage cheese for added protein and a moist texture. Customize them with chocolate chips, berries, coconut, or peanut butter for a variety of flavors.
Prep: 20 mins • Cook: 15 mins • Total: 35 mins • Servings: 12
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup maple syrup
- 1/2 cup packed light brown sugar
- 1/2 cup blended 2% cottage cheese (see notes)
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil (or neutral oil)
Mix-in Options (choose one or several)
Coconut Butterscotch:
- 1/3 cup shredded coconut
- 1/3 cup butterscotch chips
Peanut Butter Chocolate:
- 3 tablespoons peanut butter
- 1/3 cup mini chocolate chips
Raspberry:
- 1/3 cup frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk the wet ingredients (except the melted coconut oil): maple syrup, brown sugar, blended cottage cheese, eggs, almond milk, and vanilla until smooth. Slowly add the dry ingredients to the wet mixture and whisk until just combined. Finally, whisk in the melted coconut oil.
- If making multiple flavors, divide the batter evenly into bowls depending on how many variations you want. Fold in the chosen mix-ins for each portion (for example, shredded coconut and butterscotch chips, peanut butter plus mini chips, or frozen raspberries).
- Scoop about 3–4 tablespoons of batter into each muffin well, filling cups nearly full. Top with a few extra mix-ins if desired.
- Bake for 15–18 minutes at 350°F, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary, so check toward the end of baking.
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container once cooled.
Tips & Notes
- To make blended cottage cheese: add 1 cup of cottage cheese to a high-speed blender and blend on high until creamy and smooth.
- Use frozen berries straight from the freezer to prevent them from bleeding too much into the batter; gently fold them in to avoid crushing.
- Nutrition values listed are for the base muffin without additional flavor add-ins. Adjust nutrition estimates if you add chips, nut butters, or other mix-ins.
- If you prefer a lower-sugar version, reduce the brown sugar or maple syrup and add a splash more milk to keep the batter consistency similar.
Nutrition (per muffin, approximate)
Calories: 169 kcal • Carbohydrates: 31 g • Protein: 4 g • Fat: 4 g • Fiber: 0.5 g • Sugar: 17 g
Photography by: The Wooden Skillet