Oh, friends, I’m so happy you’re here! Today I’m sharing one of my favorite savory bakes: Savory Cheddar & Chive Cottage Cheese Muffins. These are not your average muffins—each bite is bursting with cheesy goodness, soft yet hearty texture, and a subtle oniony freshness from the chives. They’re high in protein, low in carbs, and even gluten-free if you use almond flour. Truly, the perfect grab-and-go breakfast, snack, or meal prep hero.
If you love recipes that are healthy and satisfying, you’re going to adore this one. And hey—don’t forget to subscribe to my email list so you never miss a new recipe from my kitchen!
Overview of Recipe Content
These cheddar & chive cottage cheese muffins fit beautifully into breakfast meal prep, afternoon snacks, or even a side dish for dinner. I love whipping up a batch on Sunday night so I’ve got portable protein-packed muffins ready to fuel me through the week.
- Why you’ll love them: High-protein, flavorful, easy to make, meal-prep friendly, and naturally low-carb.
- Taste: Savory, cheesy, moist from cottage cheese, and fresh with chives.
- Nutritional boost: 12g protein per muffin, making them ideal for a healthy, filling snack.
Ingredients You’ll Need
- 1 cup cottage cheese
- 2 eggs
- ¾ cup shredded cheddar cheese
- ¼ cup almond flour (or whole wheat flour)
- 2 tbsp chopped fresh chives
- ½ tsp baking powder
- Salt & pepper to taste
Tools Needed
- Mixing bowl
- Muffin tin + liners or nonstick spray
- Whisk or fork
- Measuring cups/spoons
Substitutions & Additions
- Swap cheddar for gouda, mozzarella, or pepper jack for a spicy kick.
- Add diced bell peppers, spinach, or crumbled cooked bacon for more flavor.
- Make it gluten-free with almond flour, or heartier with oat flour.
How to Make Savory Cheddar & Chive Cottage Cheese Muffins
- Preheat oven: Set to 375°F (190°C) and line or grease your muffin tin.
- Mix wet ingredients: In a bowl, whisk cottage cheese and eggs until smooth.
- Add the dry: Stir in almond flour, baking powder, salt, and pepper.
- Fold in flavor: Mix in shredded cheddar and fresh chives. The batter will be thick but spoonable.
- Fill the tin: Divide batter evenly between muffin cups (makes 6–8 muffins).
- Bake: 20–25 minutes, until golden brown and set in the middle.
- Cool & enjoy: Let muffins cool slightly before removing from tin.
The aroma of bubbling cheddar and fresh herbs will have you hovering by the oven—trust me, it’s worth the wait!
What to Serve with Cheddar & Chive Cottage Cheese Muffins
These muffins are so versatile. I love pairing them with:
- A side of scrambled eggs for a protein-packed breakfast.
- Fresh fruit and coffee for a balanced brunch.
- A hearty soup or salad for a cozy lunch.
Try them alongside my Cozy Chicken Pot Pie or dunked into Hearty Lentil Soup.
Tips for Making It Perfect
- Don’t overmix the batter—gentle folds keep the muffins fluffy.
- Use full-fat cottage cheese for richer flavor.
- For crispier edges, skip the liners and bake directly in a greased tin.
- Double the batch and freeze half for future busy mornings.
Storage Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Wrap individually and freeze up to 2 months.
- Reheat: Microwave 20–30 seconds or reheat in oven at 325°F until warm.
General Information
Savory muffins are a wonderful alternative to sugary breakfast pastries, especially when you’re focused on high-protein, low-carb eating. Cottage cheese adds creaminess and keeps them moist without excess oil or butter. These muffins are perfect for spring brunches or meal prepping for back-to-school season.
Frequently Asked Questions
Can I use ricotta instead of cottage cheese?
Yes! Ricotta will make the muffins a bit denser but equally delicious.
Do these muffins taste eggy?
Not at all. The cheddar and chives shine through, making them taste more like a cheesy biscuit.
Can I make them dairy-free?
You can try with dairy-free cottage cheese alternatives and vegan cheddar shreds.
Can I bake these as mini muffins?
Absolutely—just reduce baking time to 12–15 minutes.
Conclusion
There you have it—Savory Cheddar & Chive Cottage Cheese Muffins that are cheesy, hearty, and oh-so-satisfying. Whether you meal-prep them for busy mornings or enjoy them warm from the oven, they’ll quickly become a family favorite.
If you love high-protein snacks, also check out my Protein Cookie Dough or my Cottage Cheese Pancakes.
Happy baking, friends! 💛
Interactive Elements
If you try these muffins, I’d love to hear from you! Leave a comment or review below, and don’t forget to share a photo on Pinterest @poulefrecipe.
Nutritional Information (per muffin)
| Calories | Protein | Fat | Carbs | Fiber | Net Carbs |
|---|---|---|---|---|---|
| 170 kcal | 12g | 8g | 7g | 1g | 6g |
Savory Cheddar & Chive Cottage Cheese Muffins (High-Protein & Low-Carb)
- Total Time: 35 minutes
- Yield: 6 muffins 1x
Description
These high-protein Cheddar & Chive Cottage Cheese Muffins are moist, cheesy, and perfect for breakfast, snacks, or meal prep. Low-carb and gluten-free friendly.
Ingredients
1 cup cottage cheese
2 eggs
3/4 cup shredded cheddar cheese
1/4 cup almond flour (or whole wheat flour)
2 tbsp chopped fresh chives
1/2 tsp baking powder
Salt & pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Line or grease a muffin tin.
2. Whisk cottage cheese and eggs until smooth.
3. Stir in almond flour, baking powder, salt, and pepper.
4. Fold in shredded cheddar and chopped chives.
5. Divide batter evenly into muffin cups.
6. Bake 20–25 minutes until golden and set in the center.
7. Cool slightly before serving.
Notes
Store in an airtight container in the refrigerator up to 4 days, or freeze up to 2 months. Reheat in microwave for 20–30 seconds or warm in oven at 325°F before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 90mg
