What causes the muffins to be tough, heavy, or rubbery?

The most common cause is overmixing the batter . Stirring too much develops gluten, which leads to dense, chewy muffins. Other culprits include using too much liquid (especially from undrained cottage cheese), expired leavening agents, or baking at the wrong temperature. Always mix gently, use room-temperature ingredients, and preheat your oven fully.

What does cottage cheese do in baking?

Cottage cheese adds moisture, creaminess, and protein to baked goods. In this cottage cheese muffins recipe , it helps create a tender, fluffy texture without the need for heavy fats. It also provides a subtle tang that balances both sweet and savory flavors beautifully.

Can cottage cheese replace oil in muffins?

Yes. In many muffin recipes, including this one, cottage cheese can replace oil or butter partially or entirely. It maintains a moist texture while lowering overall fat content and increasing protein, making your muffins lighter and more nutritious.

How do you store cheese muffins?

Let muffins cool completely, then store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze them for 1–2 months. To reheat, microwave for 30 seconds or warm in the oven at 350°F for 5–10 minutes.

Cottage Cheese Muffins Recipe – The Best Moist & Healthy Muffins (Easy Guide)

Name: Cottage Cheese Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cottage cheese (full-fat or low-fat); 1 ½ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 2 large eggs; ¼ cup olive oil or melted butter; ¼ cup honey or maple syrup; 1 tsp vanilla extract (optional); ¼ cup milk or buttermilk; Optional: ½ cup blueberries, chocolate chips, or shredded cheese

Description

A moist, high-protein cottage cheese muffins recipe made with simple ingredients. Perfect for breakfast, meal prep, or a healthy snack.

Ingredients

Scale

1 cup cottage cheese (full-fat or low-fat)
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
2 large eggs
¼ cup olive oil or melted butter
¼ cup honey or maple syrup
1 tsp vanilla extract (optional)
¼ cup milk or buttermilk
Optional: ½ cup blueberries, chocolate chips, or shredded cheese

Instructions

Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
In a bowl, whisk cottage cheese, eggs, oil, sweetener, vanilla, and milk until smooth.
In a separate bowl, mix flour, baking powder, and salt.
Combine wet and dry ingredients; mix until just combined.
Fold in any add-ins like fruit or cheese.
Fill muffin cups ¾ full and bake 18–22 minutes.

Let cool for 5 minutes before transferring to a rack.

Notes

Don’t overmix the batter—lumps are okay.
Muffins can be frozen up to 2 months.

Great for both sweet and savory variations.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Muffins, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 160 kcal
Sodium: 190 mg
Protein: 7 g
Cholesterol: 35 mg

Keywords: cottage cheese muffins recipe, high protein muffins, easy muffin recipe, healthy snack, low-fat muffins, savory muffins, sweet muffins, protein breakfast