Cottage Cheese Muffins - The Easiest Recipe (2024)

Cottage cheese muffins are so easy to make and freezer-friendly. Eat them in the morning, or have them as a biscuit with dinner.

Cottage Cheese Muffins Overview

Looking for a simple muffin recipe that’s light and fluffy? Then you’ll love these cottage cheese muffins. These are mildly sweet and lend perfectly to toppings like butter, a dollop of yogurt, and of course cottage cheese!

This recipe is simple – there’s not a lot of fuss here. First, the dry ingredients are mixed in a medium bowl, then the wet ingredients are mixed in a large bowl. Add the dry to the wet ingredients, divide the batter between the muffin pan and bake.

You might also like my breakfast flaxseed muffin recipe or banana oatmeal muffins.

Recipe Ingredients

• 1cupall purpose flour
• 1cupwhole wheat flour
• 1tspbaking powder
• ½tspbaking soda
• ½cupgranulated white sugar
• ¼cupunsalted butter–softened and room temperature
• 1large egg
• ¾cupmilk
• 1cupcottage cheese

How To Make Cottage Cheese Muffins

Full ingredients and instructions are also in therecipe card at the bottom of this blog post.

STEP 1: Preheat the oven to 375°F. Spray a muffin pan with non-stick spray or add paper cupcake liners.

STEP 2: In a large bowl combine the dry ingredients: 1 cup all purpose flour, 1 cup whole wheat flour, 1 tsp baking powder, and ½ tsp baking soda. Mix together. Set aside.

STEP 3: In a large bowl, cream ¼ cup softened unsalted butter and ½ cup granulated sugar together until smooth and creamy.

STEP 4: Add in 1 large egg and ¾ cup milk. Mix together.

STEP 5: Now stir in 1 cup cottage cheese to the wet ingredients.

STEP 6: Next, add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix here.

STEP 7: Divide the batter into the greased muffin pan. Bake for 18-20 minutes, or until a toothpick comes out clean.

How To Store

These muffins can be stored on the counter or in the fridge in an airtight container for up to 1 week.

To Freeze: You can also freeze these muffins easily. I like to wrap mine individually in parchment and place them all in a large freezer bag. This helps to prevent freezer burn. You can store these indefinitely in the freezer, but they tend to taste freshest when eaten within 3 months.