Cottage Cheese Muffins
Deliciously moist and nutritious muffins made with protein-rich cottage cheese, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use organic for better quality
- 1 cup whole wheat flour Great for added nutrients!
- 1 tsp baking powder Make sure it's fresh!
- 1/2 tsp baking soda
- 1/2 cup granulated white sugar You can substitute with coconut sugar for a healthier option
Wet Ingredients
- 1/4 cup unsalted butter Softened at room temperature. Grass-Fed is recommended for an extra creamy flavor.
- 1 large egg
- 3/4 cup milk Almond milk is a fantastic dairy-free option
- 1 cup cottage cheese Use 2% for creaminess or go fat-free for a lighter touch
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Spray a muffin pan with non-stick spray or insert paper cupcake liners.
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, and baking soda. Whisk and set aside.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add the egg and milk to the butter mixture, mixing until smooth.
- Gently fold in the cottage cheese until combined.
- Carefully add the dry ingredients to the wet ingredients and gently mix until just combined.
- Divide the batter evenly into the greased muffin pan, filling each cup about 2/3 full.
Baking
- Bake the muffins for 18-20 minutes or until golden and a toothpick comes out clean.
- Let them cool in the pan for about 5-10 minutes before transferring them to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually. You can prepare the batter the night before and refrigerate it.