Go Back

Cottage Cheese Breakfast Muffins

A nutritious and delicious breakfast option, these muffins are packed with protein from cottage cheese and customizable with various vegetables and cheeses.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Preferably low-fat or fat-free for a lighter option.
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup honey or maple syrup Adjust sweetness to preference.
Dry Ingredients
  • 2 cups whole wheat flour For gluten-free option, use gluten-free flour blend.
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Optional Ingredients
  • 1/2 cup shredded cheese Add for a cheesy flavor.
  • 1/2 cup diced vegetables Spinach or bell peppers work well.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the cottage cheese, milk, eggs, and honey until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined.
  5. If using, fold in the shredded cheese and diced vegetables.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  3. Allow to cool slightly before enjoying.

Notes

Store leftovers in an airtight container. For longer storage, freeze the muffins wrapped well.