Bulk up your muffin game with these Whipped Cottage Cheese Muffins! Made with protein-packed cottage cheese, these muffins are a great canvas for all sorts of tasty mix-ins. From raspberries to coconut butterscotch, you’ll never get bored!
Putting cottage cheese in desserts always feels like a magic trick! We’ve done it with our Cottage Cheese Chocolate Chip Cookies and Cottage Cheese Pancakes, and now we’re bringing you these blended cottage cheese muffins! They’re super moist and fluffy and will give you that extra protein boost (4g of protein per muffin!) to start your day off right. We’ve given you three of our favorite ways to enjoy them, but feel free to get creative with your own mix-ins and toppings!
Just blend your cottage cheese, mix your batter, fill your muffin cups, and bake! You can even make these ahead of time for a quick grab-and-go breakfast or snack. Or keep ’em in the freezer to always have on-hand like we do 😃
Delicious Mix-In Options
We love switching up this high-protein cottage cheese muffins recipe with different mix-ins! Here are a few of our favorites (you’ll also see ’em in these photos!), and the amounts you’ll need if you separate this batter into 3 equal flavor variations:
- 2 tablespoons coconut
- 2 tablespoons butterscotch chips
- 2 tablespoons frozen raspberries
What other kinds of berries can I use?
You can use any frozen berry in this recipe, but we recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
How to Make Whipped Cottage Cheese
To make whipped cottage cheese for these muffins, all you have to do is add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth. That’s it!
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Storage and Freezing Instructions
These cottage cheese muffins can be stored in an airtight container in the fridge for up to 5 days.
Mix-in Options: Coconut Butterscotch
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Preheat the oven to 350℉ and line a muffin tin with liners. Set aside.
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Place the dry ingredients into a bowl and mix to combine. Set aside.
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Place all the wet ingredients, except the melted coconut oil, into a bowl and whisk to combine. Slowly add the dry ingredients to the wet and whisk together. Then, whisk in the coconut oil.
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Separate the batter equally depending on how many flavor combinations you’re making. Add the flavor combination ingredients and stir to combine.
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Add about 3-4 tablespoons of batter to each muffin well. Top with additional add-ins.
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Bake for 15-18 minutes at 350℉.
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Allow to cool before serving. Store leftovers in an airtight container.
- To make blended cottage cheese, add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth.
- You can use any frozen berry in this recipe, but we recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
- For the flavor variations: the amounts listed in this recipe are how many you’ll need if you separate this batter into 3 equal flavor variations. Adjust amounts accordingly if you are only making one flavor.
Calories: 216 kcal, Carbohydrates: 38 g, Protein: 4 g, Fat: 5 g, Fiber: 1 g, Sugar: 24 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
