Cottage cheese muffins are so easy to make and freezer-friendly. Eat them in the morning, or have them as a biscuit with dinner.
Cottage Cheese Muffins Overview
Looking for a simple muffin recipe that’s light and fluffy? Then you’ll love these cottage cheese muffins. These are mildly sweet and lend perfectly to toppings like butter, a dollop of yogurt, and of course cottage cheese!
This recipe is simple – there’s not a lot of fuss here. First, the dry ingredients are mixed in a medium bowl, then the wet ingredients are mixed in a large bowl. Add the dry to the wet ingredients, divide the batter between the muffin pan and bake.
You might also like my breakfast flaxseed muffin recipe or banana oatmeal muffins.
Recipe Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup granulated white sugar
- ¼ cup unsalted butter – softened and room temperature
- 1 large egg
- ¾ cup milk
- 1 cup cottage cheese
How To Make Cottage Cheese Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 375°F. Spray a muffin pan with non-stick spray or add paper cupcake liners.
STEP 2: In a large bowl combine the dry ingredients: 1 cup all purpose flour, 1 cup whole wheat flour, 1 tsp baking powder, and ½ tsp baking soda. Mix together. Set aside.
STEP 3: In a large bowl, cream ¼ cup softened unsalted butter and ½ cup granulated sugar together until smooth and creamy.
STEP 4: Add in 1 large egg and ¾ cup milk. Mix together.
STEP 5: Now stir in 1 cup cottage cheese to the wet ingredients.
STEP 6: Next, add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix here.
STEP 7: Divide the batter into the greased muffin pan. Bake for 18-20 minutes, or until a toothpick comes out clean.
Recipe Tips
- The butter needs to be softened to room temperature before creaming with sugar.
- Do not overmix the muffin batter as this will activate the gluten which can create dense muffins. Instead, just mix together until all ingredients are combined.
- Be sure to grease the muffin pan before adding the batter.
How To Store
These muffins can be stored on the counter or in the fridge in an airtight container for up to 1 week.
To Freeze: You can also freeze these muffins easily. I like to wrap mine individually in parchment and place them all in a large freezer bag. This helps to prevent freezer burn. You can store these indefinitely in the freezer, but they tend to taste freshest when eaten within 3 months.
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Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup granulated white sugar
- ¼ cup unsalted butter - softened and room temperature
- 1 large egg
- ¾ cup milk
- 1 cup cottage cheese
Instructions
- Preheat the oven to 375°F. Spray a muffin pan with non-stick spray or add paper cupcake liners.
- In a large bowl combine the dry ingredients: 1 cup all purpose flour, 1 cup whole wheat flour, 1 tsp baking powder, and ½ tsp baking soda. Mix together. Set aside.
- In a large bowl, cream ¼ cup softened unsalted butter and ½ cup granulated sugar together until smooth and creamy.
- Add in 1 large egg and ¾ cup milk. Mix together.
- Now stir in 1 cup cottage cheese to the wet ingredients.
- Next, add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix here.
- Divide the batter into the greased muffin pan. Bake for 18-20 minutes, or until a toothpick comes out clean.
Recipe Notes:
- These muffins can be stored in an airtight container in the fridge or on the counter for up to 1 week.
- You can freeze these muffins too – just wrap them individually in parchment paper and store in a freezer bag for up to 3 months.
Nutrition
The nutritional information provided is an estimate and is per serving.