Go Back
–+ servings
Callie Brooks

Savory Cottage Cheese Muffins

Delicious and nutritious savory muffins packed with cottage cheese and fresh vegetables, perfect for any time of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1 cup cottage cheese
  • 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 2 large eggs
  • 1/2 cup chopped vegetables Suggestions include spinach, bell peppers, onions, zucchini, or tomatoes.
  • 1/2 cup shredded cheese Suggestions include cheddar or mozzarella.
  • 1 teaspoon baking powder
  • to taste salt and pepper
  • optional herbs or spices Consider oregano or garlic powder for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
  2. In a large mixing bowl, combine the cottage cheese, eggs, and chopped vegetables until well mixed.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and pepper.
  4. Gradually incorporate the dry ingredients into the wet mixture. Stir just until combined—don’t overmix!
  5. Gently fold in the shredded cheese along with any optional herbs or spices.
  6. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool slightly before removing them from the tin. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 7gFat: 4gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 1g

Notes

These muffins can be paired with a light salad, soup, or breakfast platter. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.

Tried this recipe?

Let us know how it was!