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!

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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

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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

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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%)