These Cottage Cheese Muffins are soft, yummy, and full of good stuff for your little one. They’re easy to make and perfect for breakfast or snacks. Just mix a few ingredients, bake, and you’ve got a tasty treat. Plus, they’re a great way to sneak in some extra protein.
Whether you’re looking for sweet muffins with chocolate chips or a savory option, I’ve got lots of fun ideas for you to try. Keep reading to learn how to make them and switch things up for different tastes.
Why You’ll Love This Recipe
These muffins are easy, quick, and yummy!
- Soft and easy for little hands.
- Packed with protein to keep them full.
- Simple to make with no fuss.
- Perfect for snacks or breakfast.
- Can be sweet or savory.
- Freezes well for busy days.
What You Need
- 1 cup cottage cheese
- 2 eggs
- 1 cup all-purpose flour (for healthier use whole wheat flour)
- 1 teaspoon baking powder
- 1/4 cup milk
- 2 tablespoons honey or maple syrup (Instead of 2 tb brown sugar )
- 1 teaspoon vanilla extract (optional)
- 1/4 cup mini chocolate chips
Substitutions
- No honey? Use maple syrup or brown sugar.
- No regular milk? Use almond, oat, or whatever milk you have.
- No chocolate chips? Leave them out for plain muffins.
- Want it healthier? Use whole wheat flour.
How to Make Cottage Cheese Muffins
- Preheat your oven to 375°F (190°C) and grease a muffin pan or line it with paper cups.
- In a bowl, mix 1 cup flour and 1 teaspoon baking powder.
- In another bowl, whisk together 1 cup cottage cheese, 2 eggs, 1/4 cup milk, 2 tablespoons honey or maple syrup (if using), and 1 teaspoon vanilla extract (if using).
- Slowly add the dry ingredients into the wet ingredients and stir until just mixed.
- Add 1/4 cup mini chocolate chips and stir gently.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
- Let the muffins cool completely before serving them.
How to Store
These muffins stay soft and yummy for days. Here’s how to keep them fresh:
- Keep them in an airtight box at room temperature for 2 days.
- Put them in the fridge for up to 5 days.
- Freeze them in a zip bag for up to 2 months.
- Warm them in the microwave for 10-15 seconds before serving.
Best Tips for Success
Want soft, tasty muffins every time? Try these easy tips:
- Don’t overmix the batter , stir just until it comes together.
- Use mini chocolate chips so they melt better for little bites.
- Check with a toothpick. if it comes out clean, they’re done.
- Let them cool before serving so tiny hands don’t get burned.
- Freeze extras so you always have a quick snack ready.
Try out our Muffins Variations like Sweet Potato Muffins, Raspberry Muffins, Pumpkin Muffins, Banana Blueberry Oat Muffins, Spinach Muffins and many more.
Cottage Cheese Muffins Variations
You can easily customize these muffins to fit your family’s tastes. Add different ingredients or try new flavors to keep things exciting. Here are some tasty twists you can try.
Cottage Cheese Muffins Savory
If your toddler isn’t big on sweet stuff, make them savory. These muffins are cheesy and soft — perfect for snack time.
Skip the honey and chocolate chips. Add a pinch of salt, some chopped spinach, or shredded cheese instead. You can also toss in soft veggies like grated zucchini or cooked carrots. Bake the same way.
Cottage Cheese Muffins No Flour
Want muffins without regular flour? No problem. You can still make them fluffy and toddler-approved.
Use oat flour or blended rolled oats instead of all-purpose flour. The muffins stay soft and moist, and they’re great for little tummies. Everything else stays the same.
Cottage Cheese Muffins No Eggs
No eggs at home? Or your little one can’t have them? You can still bake these soft, tasty muffins.
Use mashed banana, unsweetened applesauce, or a flax egg (1 tablespoon ground flax + 3 tablespoons water) for each egg. The muffins will be moist and perfect for tiny hands.
Cottage Cheese Muffins with Almond Flour
Almond flour makes muffins soft, nutty, and a little extra special. Great for a gluten-free snack.
Swap out the all-purpose flour for almond flour. The muffins will be moist and slightly denser but still toddler-friendly. Everything else can stay the same.
Cottage Cheese Muffins Blueberry
Tiny bursts of fruit in every bite! Blueberry cottage cheese muffins are sweet, soft, and a fun breakfast for kids.
Use fresh or frozen blueberries. Gently stir them into the batter before baking. Skip the chocolate chips or add both if your toddler loves them.
High-Protein Cottage Cheese Muffins Low Carb
Need a protein-packed snack without too many carbs? These muffins do the trick and still taste good for kids.
Use almond flour or coconut flour, skip honey, and add an extra spoon of cottage cheese. You can also mix in a bit of unflavored protein powder if your pediatrician says it’s okay.
Frequently Asked Questions
Can I use full-fat cottage cheese?
Yes. Full-fat cottage cheese makes the muffins soft and creamy. It’s great for toddlers.
Can I skip the chocolate chips?
Yes. You can leave them out or swap them with tiny fruit pieces like blueberries if you like.
Is it okay to give these to babies under 1?
Yes .But skip the honey or maple syrup. Use unsweetened applesauce or mashed banana for sweetness.
Can I use oat flour instead of regular flour?
Yes. Oat flour works great and makes the muffins soft and wholesome.
How do I know when the muffins are done?
Stick a toothpick in the middle. If it comes out clean, they’re ready.
Can I make these muffins dairy-free?
You can try using dairy-free cottage cheese and plant milk, but the texture may be a little different.
Cottage Cheese Muffins
These Cottage Cheese Muffins are soft, yummy, and full of good stuff for your little one. They’re easy to make and perfect for breakfast or snacks. Just mix a few ingredients, bake, and you’ve got a tasty treat. Plus, they’re a great way to sneak in some extra protein.
12
servings10
minutes20
minutes152
kcal30
minutesIngredients
1 cup cottage cheese
2 eggs
1 cup all-purpose flour (for healthier use whole wheat flour)
1 teaspoon baking powder
1/4 cup milk
2 tablespoons honey or maple syrup (Instead of 2 tb brown sugar )
1 teaspoon vanilla extract (optional)
1/4 cup mini chocolate chips
Directions
- Preheat your oven to 375°F (190°C) and grease a muffin pan or line it with paper cups.
- In a bowl, mix 1 cup flour and 1 teaspoon baking powder.
- In another bowl, whisk together 1 cup cottage cheese, 2 eggs, 1/4 cup milk, 2 tablespoons honey or maple syrup (if using), and 1 teaspoon vanilla extract (if using).
- Slowly add the dry ingredients into the wet ingredients and stir until just mixed.
- Add 1/4 cup mini chocolate chips and stir gently.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
- Let the muffins cool completely before serving them.
