Go Back

Savory Cottage Cheese Muffins

Delicious and fluffy muffins packed with cottage cheese and vibrant veggies, perfect for breakfast, brunch, or a snack at any time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup cottage cheese
  • 1 cup all-purpose flour Can substitute with whole wheat flour.
  • 1/2 cup grated cheese (cheddar or your choice) Feel free to use any cheese you prefer.
  • 2 large eggs Can be substituted with flax eggs for a vegan version.
  • 1/4 cup milk Use plant-based milk for a vegan option.
Seasoning and Leavening
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Add-Ins
  • 1/4 cup chopped fresh herbs (like chives or parsley) Fresh herbs elevate the flavor.
  • 1/2 cup chopped vegetables (like spinach, bell peppers, or onions) Can substitute with zucchini or kale.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a large bowl, mix together the cottage cheese, flour, grated cheese, eggs, and milk until well combined.
  3. In another bowl, whisk together baking powder, baking soda, salt, and pepper.
  4. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
  5. Fold in the fresh herbs and chopped vegetables.
Baking
  1. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
  3. Allow to cool slightly before serving.

Notes

Serve these muffins warm, alongside a fresh veggie salad, or with butter/sour cream. Store in the fridge for 3-5 days or freeze for up to a month. Reheat in the microwave or toaster oven.