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Cottage Cheese Protein Muffins - Easy, High-Protein Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese (full-fat or low-fat; small curd preferred)
  • 2 large eggs
  • 1/3 cup maple syrup or honey (or 1/2 cup if you like a sweeter muffin)
  • 1/4 cup neutral oil (avocado, light olive, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour (or half all-purpose, half whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional but nice)
  • 1/2 cup add-ins (blueberries, mini chocolate chips, chopped nuts, or diced strawberries)
  • Optional boosts: 2 tablespoons ground flaxseed or chia seeds; zest of 1 lemon

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Blend the wet ingredients. In a blender or food processor, add cottage cheese, eggs, maple syrup (or honey), oil, and vanilla. Blend until completely smooth and creamy, 20–30 seconds. This step removes any curd texture and helps the muffins turn out tender.
  3. Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. If using ground flax or chia, whisk it in now.
  4. Combine wet and dry. Pour the blended mixture into the bowl of dry ingredients. Stir with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing.
  5. Fold in add-ins. Gently fold in blueberries, chocolate chips, or your chosen mix-ins. If using juicy fruit, toss it with 1 teaspoon flour first to help prevent sinking.
  6. Fill the muffin cups. Divide the batter evenly among 12 cups, about 3/4 full. For bakery-style domes, let the filled tin rest for 5 minutes before baking.
  7. Bake. Bake 16–20 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs. If your oven runs hot, start checking at 15 minutes.
  8. Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. They continue to set as they cool, so resist cutting into them right away.
  9. Enjoy. Serve warm or at room temperature. Add a smear of peanut butter, almond butter, or a little honey if you like.