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

Scale

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

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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.