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Cottage Cheese Muffins: savory muffins — Snacks recipe | AfoodrinkSnacks

Cottage Cheese Muffins

These savory muffins make a perfect breakfast or snack with a delightful cheesy twist.

Total

40 min

Servings

12 muffins

Level

Easy

Cottage cheese muffins are a delightful way to start your day or enjoy a mid-afternoon snack. These muffins are not only savory but also packed with protein, making them both satisfying and nourishing.

With their golden tops and soft interiors, these muffins are versatile and can be enjoyed plain or with a bit of butter. They're quick to whip up and perfect for those who love a cheesy treat without the guilt.

Whether you're looking for a quick breakfast option or a snack to pack for school, these muffins are sure to please. They store well and can be made ahead, making them a convenient choice for busy mornings.

01What you'll need

Ingredients

9 items · 12 muffins

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup melted butter
  • 1/4 cup chopped chives

02How to make it

Step-by-step

  1. Preheat the Oven

    Set your oven to 375°F (190°C) so it's hot and ready when your batter is prepared.

  2. Prepare Dry Ingredients

    In a large bowl, whisk together the flour, baking powder, salt, and black pepper. This ensures even distribution of the leavening agent, which helps the muffins rise.

  3. Mix Wet Ingredients

    In another bowl, combine the cottage cheese, eggs, milk, and melted butter. Whisk until well blended. The cottage cheese will add moisture and protein.

  4. Combine Mixtures

    Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid over-mixing to keep the muffins tender.

  5. Add Chives

    Fold in the chopped chives. They add a fresh, mild onion flavor that complements the cheese.

  6. Fill Muffin Tin

    Line a muffin tin with paper liners or lightly grease it. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  7. Bake

    Bake in the preheated oven for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

  8. Cool and Serve

    Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

03From our kitchen

Cook's tips

  • These muffins can be made ahead and stored in an airtight container at room temperature for up to two days.
  • You can freeze them! Wrap individually and freeze for up to a month. Thaw overnight in the fridge or reheat in the microwave.
  • Feel free to swap chives with green onions or add a pinch of garlic powder for extra flavor.

Cook's note

These muffins are a great way to use leftover cottage cheese in your fridge. They're deliciously savory and easy to make!

04Frequently asked

Questions & answers

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour. The texture will be slightly denser, and you might need a bit more milk to keep the batter moist.

What type of cottage cheese works best?

Any type will work, but small curd cottage cheese blends more smoothly into the batter.

Can I add other ingredients?

Absolutely! Diced ham, cooked bacon bits, or shredded cheese are great additions. Just be careful not to overload the batter.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they're ready.

What if I don't have chives?

You can substitute with finely chopped green onions or omit them altogether if you prefer.

05Keep cooking

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