Go Back Email Link
–+ servings

Savory Cottage Cheese Muffins

Freshly baked savory cottage cheese muffins on a wooden table
These savory cottage cheese muffins are fluffy, protein-packed, and perfect for breakfast or as a snack on the go.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 6 muffins

Ingredients

Muffin Mixture

  • 1 cup cottage cheese Provides a creamy texture and protein.
  • 1 cup flour Whole wheat or all-purpose.
  • 2 large eggs
  • 1/4 cup milk Use almond or oat milk for non-dairy option.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mixed vegetables Such as spinach, bell peppers, or zucchini.
  • 1/2 cup shredded cheese Cheddar or your choice.
  • Optional herbs and spices Like garlic powder or pepper for seasoning.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C) and grease a muffin tin.
  • In a large bowl, mix together the cottage cheese, eggs, and milk until well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the cottage cheese mixture, stirring until just combined.
  • Fold in the mixed vegetables and shredded cheese.
  • Evenly distribute the batter into the prepared muffin tin.

Baking

  • Bake for 20-25 minutes or until the muffins are golden brown and a toothpick comes out clean.
  • Allow to cool slightly before removing from the tin. Serve warm or store for later.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins for up to three months.