Description
These Cottage Cheese Muffins are light, fluffy, and packed with protein, making them a perfect healthy breakfast, snack, or dessert option. Available in two delicious variations—Pumpkin Chocolate Chip and Regular Chocolate Chip—these muffins combine wholesome ingredients like cottage cheese, maple syrup, and chocolate chips for a nutritious and satisfying treat loved by both kids and adults.
Ingredients
Pumpkin Cottage Cheese Muffins
- 3/4 cup cottage cheese (whole milk works best)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 2 large eggs
- 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or regular)
Chocolate Chip Cottage Cheese Muffins
- 3/4 cup cottage cheese (whole milk works best)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup applesauce
- 2 Tablespoons coconut oil (melted and cooled)
- 2 large eggs
- 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or regular)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy removal and cleanup.
- Combine Wet Ingredients: In a blender, combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree (for pumpkin muffins) or applesauce and coconut oil (for regular chocolate chip muffins), and eggs. Blend until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin spice (only for pumpkin muffins), and salt to ensure even distribution of leavening and spices.
- Combine Wet and Dry Ingredients: Pour the blended wet ingredients into the dry mixture and gently mix or lightly blend until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fold in Chocolate Chips: Carefully fold mini or regular chocolate chips into the batter to evenly distribute them without breaking them up.
- Prepare Muffin Liners and Fill: Lightly spray the muffin liners with oil to prevent sticking. Then fill each liner with batter, leaving some space at the top for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute all-purpose flour with gluten-free all-purpose flour for a gluten-free option.
- Using whole milk cottage cheese provides the best texture and flavor.
- Ensure not to overblend the batter to avoid dense muffins.
- Mini chocolate chips melt more evenly but regular chips work fine as well.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well—freeze individually wrapped and thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
