Description
Craving a delicious, wholesome treat that’s perfect for breakfast or a snack? Cottage Cheese Muffins come in two delightful variations—Pumpkin and Chocolate Chip—both featuring cottage cheese for a moist, protein-rich texture
Ingredients
Cottage Cheese Muffins use simple ingredients to create moist, flavorful results. Below are the ingredients for both variations, each yielding about 12 muffins.
Pumpkin Cottage Cheese Muffins:
- ¾ cup cottage cheese (whole milk): Adds protein and moisture for a tender crumb.
- ⅓ cup maple syrup: Provides natural sweetness.
- 1 teaspoon vanilla extract: Enhances flavor with a sweet, aromatic note.
- ⅓ cup pumpkin puree: Adds moisture, flavor, and fall-inspired warmth.
- 2 large eggs: Bind the batter and add structure.
- 1 ½ cups all-purpose flour (or gluten-free all-purpose flour): Forms the muffin’s structure.
- 1 ½ teaspoons baking powder: Leavens for a light texture.
- 2 teaspoons pumpkin spice: Brings warm, cozy flavors.
- ¼ teaspoon salt: Balances sweetness.
- ½ cup mini chocolate chips (or regular): Adds sweet bursts of chocolate.
Chocolate Chip Cottage Cheese Muffins:
- ¾ cup cottage cheese (whole milk): Ensures a moist, protein-rich texture.
- ½ cup maple syrup: Sweetens the muffins naturally.
- 1 teaspoon vanilla extract: Enhances sweetness.
- ¼ cup applesauce: Adds moisture and a subtle fruitiness.
- 2 tablespoons coconut oil (melted and cooled): Contributes richness and tenderness.
- 2 large eggs: Provide structure and binding.
- 1 ½ cups all-purpose flour (or gluten-free all-purpose flour): Forms the muffin’s base.
- 1 ½ teaspoons baking powder: Ensures a light rise.
- ¼ teaspoon salt: Balances flavors.
- ½ cup mini chocolate chips (or regular): Adds sweet, chocolatey goodness.
Why These Ingredients Matter
- Cottage Cheese: Boosts protein and keeps muffins moist without extra oil.
- Pumpkin Puree/Applesauce: Adds natural sweetness, moisture, and nutrients.
- Maple Syrup: Offers a healthier sweetener with a rich flavor.
- Mini Chocolate Chips: Provide sweet bursts without overwhelming the batter.
Substitutions and Variations
- Cottage Cheese: Substitute with full-fat Greek yogurt for similar moisture and protein.
- Maple Syrup: Replace with honey or agave nectar; adjust to taste (use ¼ cup for pumpkin muffins if using honey).
- Pumpkin Puree: Swap with mashed banana or sweet potato puree for a different flavor.
- Applesauce: Use mashed banana or yogurt for similar moisture.
- Vegan Option: Use plant-based cottage cheese, flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), and vegan chocolate chips.
- Gluten-Free: Use a 1:1 gluten-free flour blend; ensure baking powder is gluten-free.
- Nutty Muffins: Add ¼ cup chopped walnuts or pecans with the chocolate chips.
- Berry Muffins: Replace chocolate chips with ½ cup fresh or frozen blueberries or raspberries
Instructions
Step 1: Gather and Prep
- Gather ingredients for your chosen variation (Pumpkin or Chocolate Chip).
- Preheat the oven to 350°F (175°C).
- Line a standard 12-cup muffin tin with liners and lightly spray the liners with oil to prevent sticking.
Tip: Use paper or silicone liners for easy removal; spraying ensures no sticking.
Step 2: Blend Wet Ingredients
- For Pumpkin Muffins: In a blender, combine ¾ cup cottage cheese, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ⅓ cup pumpkin puree, and 2 large eggs.
- For Chocolate Chip Muffins: In a blender, combine ¾ cup cottage cheese, ½ cup maple syrup, 1 teaspoon vanilla extract, ¼ cup applesauce, 2 tablespoons melted and cooled coconut oil, and 2 large eggs.
- Blend until smooth, about 30-60 seconds.
Tip: Blend until completely smooth to avoid curd-like texture in the batter.
Step 3: Mix the Batter
- In a large mixing bowl, combine 1 ½ cups all-purpose flour (or gluten-free flour), 1 ½ teaspoons baking powder, ¼ teaspoon salt, and (for Pumpkin Muffins only) 2 teaspoons pumpkin spice.
- Add the blended wet ingredients to the dry ingredients.
- Mix gently until just combined, being careful not to overmix.
- Fold in ½ cup mini chocolate chips (or regular) with a spatula.
Tip: Mix just until no dry flour remains to keep muffins tender.
Step 4: Fill and Bake
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.
Tip: Check at 25 minutes to avoid overbaking; muffins should be soft but set.
Step 5: Cool and Serve
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
- Serve warm or at room temperature for the best flavor.
Tip: Enjoy warm for a soft, melty chocolate chip experience.