These Cottage Cheese Muffins are going to be a crowd pleaser at your house! These are perfect for fall or winter times or just about any holiday occasion and can be made in under 30 minutes! Made with warm spices and chocolate chips, these bring the perfect warmth and chocolate chip goodness in each bite.
As a busy mom who's always looking for ways to have easy, healthy and delicious meals - these cottage cheese muffins hit the jackpot!
Adding in cottage cheese to staple foods has been a game changer because it is so versatile to use that it is now infused into our daily diet - whether it is cottage cheese avocado toast, cottage cheese egg bites or even my cottage cheese pasta.
These cottage muffins are no different - they are healthy, packed with protein compared to your traditional chocolate chip muffins. Yet they are also delicious filled with chocolate chip goodness mixed in with warm spices - perfect for a fall or winter treat! Check out the recipe and comment to let me know what you think!
Table of contents
Why you'll love this recipe
- Protein-Packed Treat: Cottage cheese adds a protein boost, which makes these muffins both satisfying and nutritious breakfast or snack!
- Balanced Flavor: Cottage cheese adds a subtle tang that pairs well with the sweetness of chocolate chips. its mild flavor allows the chocolate and spices to shine without overpowering the muffin.
- Stores well: These blender cottage cheese muffins are super easy to make in batches and store well. You can make and store ahead for any holiday parties or for the week
Ingredients and Substitutions
For these muffins, you will need the following wet and dry ingredients. For exact measurements, see the recipe card section below.
Wet Ingredients
- Cottage Cheese: Use 4% milk fat if possible. Using low fat cottage cheese can make your batter runny.
- Maple Syrup (or sweetener of your choice): Primarily to sweeten your muffins. You can use the sweetener of your choice. For sugar free sweeteners, cut the quantities by ⅓ since they tend to be on the sweeter side.
- Unsweetened Applesauce: Applesauce adds moisture to the muffins and helps balance out the tangy flavor of cottage cheese.
- Vanilla Extract: For enhanced flavor.
- Eggs: Eggs help create structure and stability within a batter, especially for baked goods. For a vegan version, use just egg (3 tablespoons = 1 egg). For more options, check out my 11 vegan substitutes for egg in baking.
Dry Ingredients
- Baking Soda and Powder: This will help your muffins rise during baking.
- All Purpose Flour: Substitute for gluten free flour (1:1 ratio) for a gluten-free version of this recipe.
- All Spice Powder: If you don't have all spice powder, you can make your own by combining cinnamon, cloves and nutmeg powders.
- Chocolate Chips (Dairy Free or Regular).
- Ginger Powder (Optional): For extra spice flavor to these muffins.
- Coconut Oil (Optional): To help thin out the batter if needed.
Step-by-Step Instructions
Before starting, preheat the oven to 350 degrees Fahrenheit.
Step 1: Blend the wet ingredients. Combine the wet ingredients: cottage cheese, maple syrup, vanilla, applesauce, vanilla extract and eggs in a blender or food processor until smooth and you see no lumps in the mixture.
Step 2: Mix in the Dry ingredients. Combine the dry ingredients together: Flour, baking powders, spice powders, and salt in a large mixing bowl. Fold in the chocolate chips towards the end.
Step 3: Combine wet and dry ingredients. Fold in the wet ingredients slowly with the dry ingredients. Mix well until the mixture is blended into a batter form.
Step 4: Scoop the batter into muffin tins. Spoon the batter into the prepared muffin tin, filling each cup almost to the top. If desired, sprinkle a few extra chocolate chips on top of each muffin. Bake for 20-25 minutes at 350 degrees.
Step 5: Remove allow the muffins to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
Equipment Needed
For these muffins, you will need the following equipment:
For this recipe, you will mainly need a food processor or a blender.
You will also need a muffin baking pan and parchment paper liners. Check out the links above to get the same items used in this recipe!
Top Tips
For best results:
- Use 4% Milk Fat Cottage Cheese: I find that full fat cottage cheese gives these muffins the best texture. Low fat cottage cheese tends to be runny and not great for baking recipes.
- Use Coconut Oil to soften the batter: Adding 1-2 tablespoon of oil can smoothen out your batter and adds a slightly nutty flavor to these muffins!
Storing Your Muffins
Store the remaining an airtight container at room temperature for up to 1 week (great for meal prep!). You can also freeze your muffins (tightly wrapped) in a ziplock or an airtight container for up to 4 months.
To reheat, simply place in the microwave for 15-20 seconds until warm and enjoy!
Variations Of These Muffins
- Make these Pumpkin Cottage Cheese Muffins by substituting applesauce for pumpkin puree. Jar of Lemons has a great recipe for pumpkin cottage cheese muffins you can check out!
- Add in nuts such as walnuts or pecans to make this more festive which chocolate, spices and nuts into these muffins!
- Make these gluten-free by substituting all purpose flour for gluten free flour.
- Make these vegan by using just egg (6-7 tbsp) or vegetable oil (¼ cup). Try my vegan pumpkin muffins if you are a fall baking mood!
More Muffin Recipes To Try
If you liked the above recipe, check out our other muffins recipes that you'll love!
Conclusion
Did you enjoy this recipe? Rating and sharing recipes is one of the best ways you can support your favorite food bloggers!
If you made this recipe, let us know how it turned out by leaving a comment below!
Recipe Card
Equipment
- 1 Blender or Food Processor
- 1 Muffin Tin Pan
- 1 Parchment Paper Liners
Ingredients
- 1 cup cottage cheese 4% milk fat works best
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup apple sauce
- 2 large eggs
- 1 ¾ cup all-purpose flour or gluten-free all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon allspice powder
- ½ cup dairy-free chocolate chips plus extra for topping, if desired
- ¼ teaspoon ground ginger Optional
- 1 tablespoon coconut oil Optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Combine the wet ingredients: cottage cheese, maple syrup, vanilla, applesauce, vanilla extract and eggs in a blender. Blend until batter is smooth with minimal lumps.
- Combine the dry ingredients together: Flour, baking powders, spice powders, and salt in a large mixing bowl. Fold in the chocolate chips at the end.
- Fold in the wet ingredients slowly with the dry ingredients. Mix well until the mixture is blended into a batter form
- Spoon the batter into the prepared muffin tin, filling each cup almost to the top. If desired, sprinkle a few extra chocolate chips on top of each muffin. Bake for 20-25 minutes at 350 degrees.
- Remove the pan from the oven and allow the muffins to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
Notes
- Use 4% Milk Fat Cottage Cheese: I find that full fat cottage cheese gives these muffins the best texture. Low fat cottage cheese tends to be runny and not great for baking recipes.
- Use 1 tablespoon of Coconut Oil to soften the batter: Adding 1-2 tablespoon of oil can smoothen out your batter and adds a slightly nutty flavor to these muffins!
Leave a Reply