Cottage Cheese Muffins, what? Cottage Cheese muffins are definitely not your traditional muffin. But they are absolutely delicious, protein packed, and moist alternative to traditional muffins. Cottage Cheese Muffins offer a healthy and satisfying treat that is perfect for breakfast or a mid-day snack. Plus, they are a fantastic on-the-go breakfast for your toddler. Yes, kids love these. Especially if you call them cupcakes.
Why are Cottage Cheese Muffins Great
- High in Protein: Cottage Cheese adds a significant amount of protein, making the muffins more filling and satisfying.
- Moist and Fluffy: The cottage cheese also offers a tender, moist, and fluffy texture without having to add any butter or oil.
- Versatile and Customizable: You can easily incorporate various flavors and ingredients, like blueberries, chocolate chips, or savory additions like vegetables or cheese. This recipe will show you how to bake Spinach and Cheddar cottage cheese muffins, but do not let that stop you from omitting the veggies and cheese and adding in a cup of fresh chopped strawberries. Feel free to use this recipe as a base.
- Healthy Alternative: Cottage Cheese Muffins are a healthier option to traditional muffins because they contain less sugar and fat.
- Good Source of Calcium: Cottage Cheese is an excellent source of calcium, which makes these muffins beneficial for bone health.
Cottage Cheese Muffins are the perfect treat for someone looking to live a healthier lifestyle, gain muscle, or even lose weight!
Ingredients Needed for Cottage Cheese Muffins
Let’s talk about what ingredients you will need and why!
Parmesan Cheese
You can use fresh shredded parmesan cheese or grated parmesan cheese. Click Here for my favorite grated parmesan and Romano cheese.
Coconut Flour
Coconut flour is a gluten-free and grain-free alternative to traditional flours. Boasting its high fiber and protein content, while offering improved digestion and blood sugar regulation benefits. Click here to get certified organic low carb and high fiber unbleached and unrefined coconut flour.
Almond Flour
Almond flour is another gluten-free option. It has a rich nutritional profile, as well as full of healthy fats, fiber, and vitamins. Click Here to get Gluten Free Almond Flour that is made in a peanut-free facility.
Eggs
I recommend using cage free and pasture raised eggs to support better animal welfare and contributing to a more sustainable food system. Click Here to get organic pasture raise Large Brown Eggs
Fine Ground Sea Salt
Sea Salt and table salt have the same sodium content. However, sea salt offers trace minerals like magnesium, calcium, and potassium. Click Here to get my favorite Fine Ground Sea Salt
Baking Powder
Baking powder is an essential baking ingredient for a good light and fluffy rise. Almost every kitchen pantry has baking powder. However, if you do not you can Click Here for 100% pure and natural baking powder.
Cottage Cheese
When using cottage cheese, I highly recommend that you stick with whole milk cottage cheese and do not get low fat. This will ensure your muffins have optimal flavor and protein. Click Here to get Organic Cottage Cheese.
Shredded Cheese
Now you really could use any kind of shredded cheese. Mozzarella, Colby Jack, Pepper Jack, Sharp Cheddar, or whatever kind you want. It is really up to you. Click Here to get Sharp Cheddar Shredded Cheese.
Psyllium Husk Powder
Psyllium Husk Powder is a soluble fiber that is derived from a plant. It offers multiple health benefits related to digestive health, heart health, blood sugar control, and weight management. Click here to get Organic Psyllium Husk Powder.
Frozen Spinach
It is no secret that spinach is a super food. In this recipe you could also use fresh spinach; you will just need to wilt it in a pan first. Click here to get organic chopped spinach.
Will I need Special Equipment to make Cottage Cheese Muffins?
Nope, not at all. You will need the same equipment that you use to make blueberry muffins. This includes:
- Muffin Pan and Liners
- A muffin pan is absolutely necessary for this recipe. Liners are not. However, they will make cleanup and packing the muffins much easier.
- Click Here to get my Favorite Stainless-Steel Muffin Pan. It is dishwasher safe and non-toxic!
- Click Here to get my favorite reusable Silicone Baking Liners. They are nonstick, easy to clean, and come in a 24 pack for less than $10.
- A muffin pan is absolutely necessary for this recipe. Liners are not. However, they will make cleanup and packing the muffins much easier.
- Stand Mixer with Bowl
- You could absolutely use a whisk and a mixing bowl if you do not have a stand mixer. However, I definitely think that stand mixers are 100% worth the investment.
- Rubber Spatula
- I absolutely love a good set of rubber spatulas. Next to my stand mixer they are the most used item within my kitchen.
- Click Here to get a set of Rubber Spatulas. This particular set is heat resistant up to 600 degrees F and made of food grade rubber. They also come in fun colors.
- I absolutely love a good set of rubber spatulas. Next to my stand mixer they are the most used item within my kitchen.
- Sauté Pan
- This is necessary for wilting your fresh spinach or warming your frozen spinach.
I told you, it is pretty standard.
Let’s Get Cooking!
Easy Cottage Cheese Breakfast Muffins
These delicious cottage cheese muffins are perfect for breakfast. They are also a healthier high protein low fat alternative to traditional muffins.
Ingredients
- 2/3 Cup of Whole Fat Cottage Cheese
- 1/4 Cup of Grated Parmesan Cheese
- 1/4 Cup of Coconut Flour
- 2/3 Cup of Almond Flour
- 1 teaspoon of Baking Powder
- 1/2 teaspoon of Salt
- 3 Tablespoons of Water
- 5 Medium Eggs (Beaten)
- 1`/2 Cup of Shredded Cheddar Cheese
- 1/2 Cup of Frozen Spinach (Warmed)
- 1 1/2 Tablespoons of Psyllium Husk
Instructions
- Preheat Oven to 400 degrees and prep your baking pan.
- Combine cottage cheese, parmesan cheese, coconut flour, almond flour, psyllium husk, salt, water, warm spinach, and beaten eggs.
- Add in shredded cheddar cheese (save some to sprinkle on the tops of your muffins).
- Allow mixture to sit for 5 to 10 minutes to thicken.
- Add baking powder and combine.
- Fill each muffin cup 1/2 to 2/4 full.
- Sprinkle each muffin with remaining cheddar cheese.
- Bake in a preheated oven for 15 minutes or until they pass the toothpick test.
- Serve hot or at room temperature.
Notes
Store remaining in fridge for 3-4 days
Heat up in a 200-degree F oven for 5 minutes
Nutrition Information:
Yield:
12Serving Size:
2 MuffinsAmount Per Serving: Total Fat: 17gCarbohydrates: 8.5 gProtein: 14.2g
Nutrition information isn't always accurate and should be treated as an estimation.
Remember you can add anything to these muffins! Bell Peppers, Ham, Celery, Carrots–the sky is the limit! This specific recipe makes a basic cheese and spinach cottage cheese muffin. If you wish to add fruit all you need to do is omit the shredded cheese, the grated cheese, and the spinach. You will then add 1/2 to 1 Cup of fresh or frozen fruit. Frozen fruit you will need to allow to thaw completely before using. Do not warm it.
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