Cottage Cheese Muffins (8.2g Protein)

These Cottage Cheese Muffins are simple high-protein sweet muffins with over 8 grams of natural protein and ready in under 30 minutes for a healthy breakfast or snack!

Table of contents

+ View More- View Less

I love making simple and healthy muffins, like my Coconut Flour Banana Muffins, Banana Bread Muffins, and Almond Flour Lemon Poppy Seed Muffins because they are the best way to fix a sweet craving any time of the days.

What’s really special about these cottage cheese muffins is that they are rich in protein without the need for any protein powder. As a result, their texture is super moist, soft, and smooth.

Ingredients and Substitutions

• Eggs – I use large free-range eggs. It might be possible to substitute the eggs with unsweetened applesauce per egg for an egg-free version, but I haven’t tried. Choose organic, free-range eggs for best quality.
• Cottage Cheese – Choose low-fat or full-fat based on dietary preferences but it works better with full-fat.
• Almond Flour – You need ultra-fine almond flour but almond meal also works. It might be possible to substitute with cashew flour or sunflower seed flour for a nut-free option, but I haven’t tried yet.
• Granulated Sweetener – You can use any granulated sweetener you like such as blends of stevia or monk fruit sweetener with allulose or erythritol for zero-calorie option. Choose a sweetener that measures like sugar for easy substitution.
• Baking Powder – For a fluffy texture.
• Vanilla Extract – Substitute with almond extract or omit if unavailable. Use pure vanilla extract for best flavor.
• Chocolate Chips – You can use dark chocolate chips, sugar-free chocolate chips, cacao nibs, or chopped nuts for low-carb options. Choose dark chocolate chips for added antioxidants.

How to Make Cottage Cheese Muffins

This is a really simple recipe to make with my recipe card further down. Here are a couple of pictures of key steps.

Combine all the batter ingredients until it reaches a thick but not ultra-smooth texture.

Use a cookie scoop to measure the same quantity for each muffin and fill the cups.

Expert Tips

• Texture control – For fluffier muffins, let the batter rest for 5-10 minutes before baking.
• Even distribution – Use an ice cream scoop to evenly distribute batter into muffin cups.
• Temperature trick – Ensure all ingredients are at room temperature for better mixing and texture. Eggs can stay out of the fridge for 2 hours safely.
• Moisture balance – If the batter seems too dry, add a tablespoon of milk or yogurt at a time until desired consistency is reached.
• Flavor variation – Add lemon zest or cinnamon for a flavor twist.
• Protein boost – Sprinkle additional cottage cheese on top before baking for extra protein and texture.
• Cooling method – Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to prevent them from becoming soggy.
• Storage tip – Store in an airtight container with a paper towel to absorb excess moisture and maintain texture.

More Healthy Muffin Recipes

Protein Muffins (Low-Carb)

Coconut Flour Banana Muffins

Coconut Flour Blueberry Muffins

Almond Flour Banana Muffins

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Cottage Cheese Muffins

These Cottage Cheese Muffins are simple high-protein sweet muffins with over 8 grams of natural protein and ready in under 30 minutes for a healthy breakfast or snack!

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 12 muffins

Serving Size: 1 muffin

5 from 2 votes

Pin Share Save Saved! Review Print

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• ▢ 3 large Eggs
• ▢ 1 cup Cottage Cheese
• ▢ 2 ½ cups Almond Flour (note 1)
• ▢ ½ cup Granulated Sweetener of Choice (note 2)
• ▢ 2 ½ teaspoons Baking Powder
• ▢ 1 tablespoon Vanilla Extract
• ▢ ½ cup Chocolate Chips (note 3)

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Slightly oil the muffin cases with oil spray. Set aside.
• In a large mixing bowl, whisk the almond flour, sweetener, and baking powder. Set aside.
• In a blender, pour the eggs, cottage cheese, and vanilla extract. Blend for 30 seconds on medium-high speed until smooth.
• Pour the cottage cheese mixture over the almond flour and use a rubber spatula to combine and form a smooth batter.
• Fold in the chocolate chips and stir the batter to incorporate.
• Fill each muffin paper liner evenly with the muffin batter.
• Bake the muffins for 20-30 minutes at 350 °F (180 °C) on the center rack of the oven or until golden brown on top and a toothpick inserted in the center of the muffin comes out clean.
• Let the muffins cool down on a cooling rack for an hour.

Notes

Note 1: Almond meal works as well, in the same amount. you can’t swap almond flour for coconut flour or all-purpose flour.

Note 2: Any crystal sweetener works in this recipe, I use monk fruit erythritol blend, but you can use allulose or coconut sugar if you don’t mind the carbs.

Note 3: You can swap chocolate chips for fresh or frozen blueberries or raspberries.

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 muffin

Yield: 12 muffins

Nutrition

Serving: 1 muffinCalories: 148.4 kcal (7%)Carbohydrates: 10.8 g (4%)Fiber: 1.7 g (7%)Net Carbs: 9.1 gProtein: 8.2 g (16%)Fat: 11.6 g (18%)Saturated Fat: 1.6 g (10%)Polyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.5 gTrans Fat: 0.01 gCholesterol: 47.3 mg (16%)Sodium: 182.5 mg (8%)Potassium: 33.6 mg (1%)Sugar: 1.4 g (2%)Vitamin A: 75.2 IU (2%)Vitamin B12: 0.2 µg (3%)Vitamin D: 0.3 µg (2%)Calcium: 116.5 mg (12%)Iron: 1.2 mg (7%)Magnesium: 2.7 mg (1%)Zinc: 0.2 mg (1%)