Cottage Cheese Protein Muffins – Soft, High-Protein & Guilt-Free Snack

Thank you so much for stopping by today, my friend! I’m beyond excited to share these Cottage Cheese Protein Muffins with you. They’re the kind of snack that makes you feel good inside and out—soft, fluffy, and packed with protein without being heavy. Perfect for breakfast on the go, a pre-gym boost, or that mid-afternoon “I need something but not too much” craving.

I’ve been baking these little gems for years, ever since my nonna taught me to sneak protein into recipes without sacrificing flavor. And now I’m sharing them with you! Before we dive in, don’t forget—you can subscribe to my email list to get recipes like this straight to your inbox.

Overview of Recipe Content

What are Cottage Cheese Protein Muffins?
These muffins are wholesome, lightly sweet, and protein-packed thanks to the magic of cottage cheese and eggs. They’re a healthier twist on classic muffins but still give you that satisfying, soft bite.

Why you’ll love them:

• High in protein and low in carbs.
• Simple ingredients you already have.
• Kid-friendly but gym-approved.
• Versatile—you can go sweet or savory with add-ins!

Flavor & Texture:
Think light, airy, and slightly custardy inside, with a tender muffin top. If you use honey or maple syrup, you’ll get just the right touch of sweetness.

Nutritional Benefits:

• Cottage cheese adds protein and calcium.
• Oats bring fiber and slow-digesting carbs.
• Almond flour option keeps it low-carb and gluten-free.

Ingredients You’ll Need:

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• ½ cup cottage cheese
• 2 large eggs
• ¼ cup oats (or almond flour for a low-carb version)
• ½ teaspoon baking powder
• 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
• ½ teaspoon vanilla extract (optional)
• A pinch of salt

Tools You’ll Need:

• Blender or food processor (for smooth batter)
• Mixing bowl
• Muffin tin
• Nonstick spray or muffin liners

Substitutions & Additions:

• Swap oats with almond flour or coconut flour for keto-friendly muffins.
• Add blueberries, chocolate chips, or cinnamon for variety.
• Skip the sweetener and toss in chopped spinach or herbs for a savory version.

How to Make Cottage Cheese Protein Muffins

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1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with spray.
2. Blend cottage cheese, eggs, oats (or almond flour), baking powder, honey/maple syrup, vanilla, and salt until smooth. The batter should look creamy and pourable.
3. Pour the batter evenly into muffin cups, filling about ¾ full.
4. Bake for 18–20 minutes, until golden on top and a toothpick comes out clean.
5. Cool slightly before enjoying. These are best warm, but also taste wonderful chilled!

(Pro tip: I sometimes spread almond butter on top for a post-workout snack. Game changer!)

What to Serve with Cottage Cheese Protein Muffins

• A warm mug of coffee or matcha.
• A smoothie bowl for a balanced breakfast.
• A savory egg scramble for a protein-packed brunch.

Tips for Making It Perfect

• Blend well: This ensures no cottage cheese chunks remain.
• Don’t overbake: They can dry out if left too long. Watch for that golden top.
• Flavor boost: A sprinkle of cinnamon or nutmeg adds cozy vibes.
• Meal prep: Double the batch—they keep really well!

Storage Instructions

• Fridge: Store in an airtight container up to 5 days.
• Freezer: Wrap muffins individually and freeze up to 3 months. Reheat in the microwave for 20–30 seconds.
• On-the-go: Keep in a sealed baggie for a quick snack (no frosting means no mess).

General Information

Did you know cottage cheese has been a protein staple in American kitchens since the 1800s? It was especially popular during WWII as a meat alternative. Today, it’s making a comeback in fitness circles, but I love that it also connects me to old family recipes.

Frequently Asked Questions

Can I make these muffins dairy-free?
Yes! Use dairy-free cottage cheese alternatives made from almond or soy.

Can I use protein powder instead of oats?
You can swap half the oats for vanilla protein powder, but keep some oats or flour for structure.

Can I make them savory?
Absolutely—leave out the honey/vanilla and add herbs, spinach, or shredded cheese.

Do they taste like cottage cheese?
Not at all! Once baked, they taste like soft muffins with a hint of vanilla (if added).

Conclusion

These Cottage Cheese Protein Muffins are proof that healthy doesn’t mean boring. Soft, high-protein, low-carb, and customizable—they’re the snack that fits into every lifestyle.

If you loved this, you might also enjoy:

• Protein Cookie Dough

Interactive Elements

If you try this recipe, I’d love to hear from you! Leave a comment below or share a photo on Pinterest: Poulef on Pinterest 💕

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Nutritional Information (per muffin, based on 6 muffins)

Calories	Protein	Carbs	Fat	Fiber	Sugar	Sodium
95	8g	5g	4g	1g	2g	90mg

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