Cottage cheese muffins are soft, tender and lightly sweet, with a golden top and a moist crumb. The cottage cheese melts into the batter, so tyou taste no curds, only a rich and slightly tangy crumb.

You blend the wet ingredients, stir them into the dry ones and bake.

The whole recipe takes about 30 minutes, and the muffins work as a breakfast, a snack or a simple side with soup.

Ingredients

1 1/2 cups (190 g) all purpose flour
1/3 cup (65 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (225 g) full fat cottage cheese
2 large eggs
1/3 cup (80 ml) milk
1/4 cup (55 g) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
Zest of 1 lemon, optional

Why You’ll Love These Cottage Cheese Muffins

The cottage cheese adds moisture and a soft crumb, so the muffins do not dry out the way many plain muffins do.
A blender mixes the wet ingredients in under a minute, and the batter needs no mixer.
They are lightly sweet, so they work for breakfast, a snack or a savory meal.
The recipe uses basic pantry and fridge staples, with no special flour or equipment.

Ingredient Notes

Cottage cheese: Use full fat cottage cheese, either small curd or large curd. Full fat gives the softest crumb and the best flavor. Low fat versions hold more water and make the muffins a little rubbery. If your cottage cheese looks watery in the tub, drain it in a sieve for a few minutes before measuring.

Blending: Blending the cottage cheese with the eggs, milk and butter gives a smooth batter and a fine, even crumb. If you do not have a blender, mash the cottage cheese with a fork and whisk well. The muffins will have small soft curds inside, which is also fine.

Flour: All purpose flour works best. Measure it by spooning it into the cup and leveling it off. Too much flour makes the muffins dense and dry.

Sugar: This recipe is lightly sweet. You can increase the sugar to 1/2 cup for a more dessert style muffin, or reduce it to 2 tablespoons and add herbs and cheese for a savory version.

Butter and milk: Melted butter adds flavor, and a neutral oil gives a similar texture. Whole milk gives the best result, though any milk works. Plain yogurt can replace the milk if you want a slightly tangier crumb.

Eggs and dairy: This recipe is vegetarian, but it is not vegan, because it uses cottage cheese, eggs, milk and butter.

How to Make Cottage Cheese Muffins

Heat the oven to 375 F (190 C). Grease a 12 cup muffin pan or line it with paper liners. Greasing the pan without liners gives a crisper edge on the sides.

In a large bowl, whisk the flour, sugar, baking powder and salt. Whisk for 30 seconds so the baking powder spreads evenly.

Add the cottage cheese, eggs, milk, melted butter and vanilla to a blender, with the lemon zest if you use it. Blend for 20 to 30 seconds until smooth. Let the butter cool for a few minutes first, so it does not cook the eggs.

Pour the wet mixture into the dry mixture and fold with a spatula just until no dry flour remains. This is the first step where a mistake ruins the muffins. Overmixing builds gluten and makes them tough and rubbery. A few small lumps are fine.

Fill each cup about 3/4 full. Bake for 20 to 24 minutes, until the tops are golden and a toothpick comes out clean. The second step that matters is the timing. The muffins brown on top before the center is done, so check the center with a toothpick and not by color alone.

Cool the muffins in the pan for 5 minutes, then move them to a wire rack. They are best warm, though they also taste good at room temperature.

Tips for Success

Use room temperature eggs and milk. Cold ingredients can make the melted butter harden into small clumps.

Let the batter rest for 5 minutes before baking. The flour absorbs the liquid and the crumb turns more tender.
Do not overfill the cups. Three quarters full gives a nice dome without spilling over.
Bake on the center rack. A rack that sits too high browns the tops too fast.

Take the muffins out as soon as a toothpick comes out clean. Extra minutes in the oven dry them out.
Scoop the batter with a large spoon or a portion scoop. This keeps the muffins the same size so they bake at the same pace.

Storage

Counter: Keep the cooled muffins in an airtight container for up to 1 day. Because they contain cottage cheese, they should not sit out for long.

Fridge: Store them in an airtight container for up to 4 days. Warm each muffin for 15 seconds in the microwave before serving.

Freezer: Wrap the muffins one by one and place them in a freezer bag for up to 3 months. Thaw at room temperature for about an hour, or reheat from frozen in a 325 F (160 C) oven for 12 to 15 minutes.

FAQ

Can I taste the cottage cheese in the muffins?

Only a little. Blending the cottage cheese makes it disappear into the batter, and it adds a mild tang and a soft, moist crumb. If you do not blend it, you may find small soft curds inside the muffins.

Can I use low fat cottage cheese?

Yes, but the muffins will be less rich and slightly more rubbery. Drain the cottage cheese in a sieve for a few minutes if it looks watery.

Can I make these savory?

Yes. Reduce the sugar to 2 tablespoons and fold in 1/2 cup of shredded cheddar, 2 tablespoons of chopped chives and a pinch of black pepper.

Can I add fruit?

Yes. Fold in 1 cup of blueberries or chopped apple at the end. Toss the fruit in a teaspoon of flour first so it does not sink.

Can I bake the batter as a loaf?

Yes. Pour it into a greased 9 by 5 inch loaf pan and bake at 350 F (175 C) for 40 to 45 minutes, until a toothpick comes out clean. Cover the top loosely with foil if it browns too fast.

Why are my muffins dense?

The most common causes are overmixing, too much flour and old baking powder. Fold the batter just until combined, measure the flour carefully and check the date on your baking powder.