Cottage Cheese Muffins

These easy and delicious bakery style cottage cheese muffins are moist and fluffy and use pantry staple ingredients. They make a wholesome dessert or snack. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 17

Total Time 19

Servings servings

Calories 142kcal

Author Arman Liew

Ingredients

3/4 cup whipped cottage cheese
1/4 cup olive oil or any neutral-flavored oil
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chocolate chips

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
In a large bowl, add the whipped cottage cheese, oil, eggs, milk, and vanilla extract and whisk until combined.
Add the flour, sugar, baking powder, and salt and mix until just combined. Fold through the chocolate chips.
Evenly distribute the muffin batter amongst the muffin liners, about 2/3 full.
Bake the muffins for 17-19 minutes or until a toothpick inserted into the center of the muffin comes out mostly clean with a few moist crumbs.
Remove the muffins from the oven and let them cool for five minutes in the pan before transferring them to a wire rack to cool completely.

Video

Notes

TO STORE: Leftover muffins can be kept at room temperature, covered, for up to three days. If you want them to keep longer, place them in the fridge for up to one week.

TO FREEZE: Place the cooked and cooled muffins in a ziplock bag and store in the freezer for up to 6 months.

Flavor variations

Cottage cheese blueberry muffins- Fold through 1/2 cup of fresh or blueberries.
Banana cottage cheese muffins- Replace the oil with equal parts mashed banana.
Cottage cheese pumpkin muffins- Replace the oil with equal parts pumpkin puree.
Cottage cheese cinnamon roll muffins- Add 1 teaspoon of cinnamon and swirl through 1/2 cup of cream cheese frosting before baking.

Nutrition