Whipped Cottage Cheese Muffins
By Linley Hanson
5/6/2025
Bulk up your muffin game with these Whipped Cottage Cheese Muffins ! Made with protein-packed cottage cheese, these muffins are a great canvas for all sorts of tasty mix-ins. From raspberries to coconut butterscotch, you’ll never get bored!
Putting cottage cheese in desserts always feels like a magic trick! I’ve done it with our Cottage Cheese Chocolate Chip Cookies and Cottage Cheese Pancakes , and now I’m bringing you these blended cottage cheese muffins! They’re super moist and fluffy and will give you that extra protein boost (4g of protein per muffin!) to start your day off right. I’ve given you three of our favorite ways to enjoy them, but feel free to get creative with your own mix-ins and toppings!
Just blend your cottage cheese, mix your batter, fill your muffin cups, and bake! You can even make these ahead of time for a quick grab-and-go breakfast or snack. Or keep ’em in the freezer to always have on-hand like I do 😃
Delicious Mix-In Options
I love switching up this high-protein cottage cheese muffins recipe with different mix-ins! Here are a few of my favorites (you’ll also see ’em in these photos!). You can also try our Cottage Cheese Carrot Cake Muffins — they were developed based off this base recipe.
Coconut Butterscotch
- 1/3 cup unsweetened shredded coconut
- 1/3 cup butterscotch chips
Peanut Butter Chocolate
- 3 tablespoons peanut butter
- 1/3 cup mini chocolate chips
Raspberry
- 1/3 cup frozen raspberries
What other kinds of berries can I use?
You can use any frozen berry in this recipe, but I recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
How to Make Whipped Cottage Cheese
To make whipped cottage cheese for these muffins, all you have to do is add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth. That’s it!
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Storage and Freezing Instructions
These cottage cheese muffins can be stored in an airtight container in the fridge for up to 5 days .
To freeze, place muffins in gallon-size freezer bag. They will last up to 3 months in the freezer.
Ingredients1x2x3x
Dry Ingredients
- ▢ 1.5 cups all-purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 1/4 teaspoon salt
Wet Ingredients
- ▢ ½ cup maple syrup
- ▢ ½ cup packed light brown sugar
- ▢ 1/2 cup blended 2% cottage cheese
- ▢ 2 large eggs
- ▢ ½ cup unsweetened almond milk
- ▢ 1 teaspoon vanilla extract
- ▢ 2 tablespoons melted coconut oil
Mix-in Options: Coconut Butterscotch
- ▢ 1/3 cup shredded coconut
- ▢ 1/3 cup butterscotch chips
Peanut Butter Chocolate Chip
- ▢ 3 tablespoons peanut butter
- ▢ 1/3 cup mini choc chips
Raspberry
- ▢ 1/3 cup frozen raspberries
Instructions
- Preheat the oven to 350℉ and line a muffin tin with liners. Set aside.
- Place the dry ingredients into a bowl and mix to combine. Set aside.
- Place all the wet ingredients, except the melted coconut oil, into a bowl and whisk to combine. Slowly add the dry ingredients to the wet and whisk together. Then, whisk in the coconut oil.
- Separate the batter equally depending on how many flavor combinations you’re making. Add the flavor combination ingredients and stir to combine.
- Add about 3-4 tablespoons of batter to each muffin well. Top with additional add-ins.
- Bake for 15-18 minutes at 350℉.
- Allow to cool before serving. Store leftovers in an airtight container.
Tips & Notes
- To make blended cottage cheese, add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth.
- You can use any frozen berry in this recipe, but we recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
- Nutrition: nutrition information was calculated without any flavor add-ins.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Photography by: The Wooden Skillet
Whipped Cottage Cheese Muffins Recipe
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- ½ cup maple syrup
- ½ cup packed light brown sugar
- 1/2 cup blended 2% cottage cheese
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Mix-in Options: Coconut Butterscotch
- 1/3 cup shredded coconut
- 1/3 cup butterscotch chips
Peanut Butter Chocolate Chip
- 3 tablespoons peanut butter
- 1/3 cup mini choc chips
Raspberry
- 1/3 cup frozen raspberries
Instructions
- Preheat the oven to 350℉ and line a muffin tin with liners. Set aside.
- Place the dry ingredients into a bowl and mix to combine. Set aside.
- Place all the wet ingredients, except the melted coconut oil, into a bowl and whisk to combine. Slowly add the dry ingredients to the wet and whisk together. Then, whisk in the coconut oil.
- Separate the batter equally depending on how many flavor combinations you’re making. Add the flavor combination ingredients and stir to combine.
- Add about 3-4 tablespoons of batter to each muffin well. Top with additional add-ins.
- Bake for 15-18 minutes at 350℉.
- Allow to cool before serving. Store leftovers in an airtight container.
Video
Notes
- To make blended cottage cheese, add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth.
- You can use any frozen berry in this recipe, but we recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
- Nutrition: nutrition information was calculated without any flavor add-ins.
Nutrition
Whipped Cottage Cheese Muffins
By Linley Hanson
5/6/2025
Bulk up your muffin game with these Whipped Cottage Cheese Muffins ! Made with protein-packed cottage cheese, these muffins are a great canvas for all sorts of tasty mix-ins. From raspberries to coconut butterscotch, you’ll never get bored!
Putting cottage cheese in desserts always feels like a magic trick! I’ve done it with our Cottage Cheese Chocolate Chip Cookies and Cottage Cheese Pancakes , and now I’m bringing you these blended cottage cheese muffins! They’re super moist and fluffy and will give you that extra protein boost (4g of protein per muffin!) to start your day off right. I’ve given you three of our favorite ways to enjoy them, but feel free to get creative with your own mix-ins and toppings!
Just blend your cottage cheese, mix your batter, fill your muffin cups, and bake! You can even make these ahead of time for a quick grab-and-go breakfast or snack. Or keep ’em in the freezer to always have on-hand like I do 😃
Delicious Mix-In Options
I love switching up this high-protein cottage cheese muffins recipe with different mix-ins! Here are a few of my favorites (you’ll also see ’em in these photos!). You can also try our Cottage Cheese Carrot Cake Muffins — they were developed based off this base recipe.
Coconut Butterscotch
- 1/3 cup unsweetened shredded coconut
- 1/3 cup butterscotch chips
Peanut Butter Chocolate
- 3 tablespoons peanut butter
- 1/3 cup mini chocolate chips
Raspberry
- 1/3 cup frozen raspberries
What other kinds of berries can I use?
You can use any frozen berry in this recipe, but I recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
How to Make Whipped Cottage Cheese
To make whipped cottage cheese for these muffins, all you have to do is add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth. That’s it!
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Storage and Freezing Instructions
These cottage cheese muffins can be stored in an airtight container in the fridge for up to 5 days .
To freeze, place muffins in gallon-size freezer bag. They will last up to 3 months in the freezer.
Ingredients1x2x3x
Dry Ingredients
- ▢ 1.5 cups all-purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 1/4 teaspoon salt
Wet Ingredients
- ▢ ½ cup maple syrup
- ▢ ½ cup packed light brown sugar
- ▢ 1/2 cup blended 2% cottage cheese
- ▢ 2 large eggs
- ▢ ½ cup unsweetened almond milk
- ▢ 1 teaspoon vanilla extract
- ▢ 2 tablespoons melted coconut oil
Mix-in Options: Coconut Butterscotch
- ▢ 1/3 cup shredded coconut
- ▢ 1/3 cup butterscotch chips
Peanut Butter Chocolate Chip
- ▢ 3 tablespoons peanut butter
- ▢ 1/3 cup mini choc chips
Raspberry
- ▢ 1/3 cup frozen raspberries
Instructions
- Preheat the oven to 350℉ and line a muffin tin with liners. Set aside.
- Place the dry ingredients into a bowl and mix to combine. Set aside.
- Place all the wet ingredients, except the melted coconut oil, into a bowl and whisk to combine. Slowly add the dry ingredients to the wet and whisk together. Then, whisk in the coconut oil.
- Separate the batter equally depending on how many flavor combinations you’re making. Add the flavor combination ingredients and stir to combine.
- Add about 3-4 tablespoons of batter to each muffin well. Top with additional add-ins.
- Bake for 15-18 minutes at 350℉.
- Allow to cool before serving. Store leftovers in an airtight container.
Tips & Notes
- To make blended cottage cheese, add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth.
- You can use any frozen berry in this recipe, but we recommend raspberries or blueberries. It is always good to try a frozen berry before using it to test for sweetness.
- Nutrition: nutrition information was calculated without any flavor add-ins.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Photography by: The Wooden Skillet
