Introduction

These Cottage Cheese Muffins are a delicious high-protein snack or breakfast option. Packed with zucchini, cheese, and wholesome flours, they offer a savory twist on traditional muffins that’s both satisfying and nutritious.

Cottage Cheese Muffins (High Protein) Recipe - Recipe Image

Ingredients

6 oz zucchini
3/4 cup cottage cheese (2% fat recommended)
2 large eggs
1 cup einkorn flour
3/4 cup blanched almond flour
1 tsp baking powder
1/2 tsp sea salt
3/4 cup shredded Mexican blend cheese

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line 10 muffin cups with parchment paper liners.
Step 2: Using a food processor with a grating attachment, shred the zucchini. Transfer it to a large bowl and set aside.
Step 3: Switch the food processor to the knife blade. Add cottage cheese and eggs, then blend until smooth.
Step 4: Add einkorn flour, almond flour, baking powder, and sea salt to the processor. Blend again until the batter is smooth, scraping down the sides as needed.
Step 5: Pour the batter into the bowl with shredded zucchini. Add shredded cheese and gently fold everything together until evenly combined.
Step 6: Use a large cookie scoop to evenly divide the batter into the prepared muffin cups, filling them almost to the top.
Step 7: Bake for 25-30 minutes until the tops are golden and a toothpick inserted comes out clean.
Step 8: Let the muffins cool for 5-10 minutes in the pan before removing. Enjoy warm, or cool completely for a firmer texture.

Tips & Variations

For extra flavor, add herbs like chives, parsley, or oregano to the batter before baking.
You can swap the Mexican blend cheese for cheddar or mozzarella according to your preference.
If you don’t have einkorn flour, whole wheat or all-purpose flour can be substituted, but adjust liquid ratios as needed.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 300°F for about 10 minutes or microwave for 20-30 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap or foil and place in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or warm in the oven before eating.

Can I make these muffins dairy-free?

To make dairy-free muffins, substitute the cottage cheese and shredded cheese with plant-based alternatives like vegan cream cheese and dairy-free shredded cheese. The texture and flavor will be slightly different but still tasty.

Cottage Cheese Muffins (High Protein) Recipe

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★★★★★

4.6 from 116 reviews

These Cottage Cheese Muffins are a high-protein, savory snack or breakfast option featuring shredded zucchini, creamy cottage cheese, and a blend of einkorn and almond flours. They are moist, flavorful, and contain a Mexican cheese blend for added taste. Perfect for those seeking a nutritious and satisfying muffin with a protein boost.

Author: Marco
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 10 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

6 oz Zucchini

Dairy & Eggs

3/4 cup Cottage cheese (2%)
2 large Eggs
3/4 cup Mexican blend cheese (shredded)

Flours & Baking

1 cup Einkorn flour
3/4 cup Wholesome Yum Blanched Almond Flour
1 tsp Baking powder

Seasoning

1/2 tsp Sea salt

Instructions

Preheat the Oven: Preheat your oven to 350 degrees F (176 degrees C) and line 10 cups of a muffin tin with parchment paper liners to prepare for baking.
Grate the Zucchini: Using a food processor fitted with a grating attachment, shred the zucchini. Transfer the shredded zucchini into a large mixing bowl and set aside. You can keep the food processor for the next steps without cleaning.
Blend Cottage Cheese and Eggs: Swap the grating attachment for the knife blade (S blade) on the food processor. Add cottage cheese and eggs to the processor and blend until the mixture is smooth and creamy.
Add Dry Ingredients: To the same food processor bowl, add einkorn flour, blanched almond flour, baking powder, and sea salt. Blend again until the batter is smooth, stopping occasionally to scrape down the sides for even mixing.
Combine Batter and Zucchini: Pour the blended batter into the bowl containing shredded zucchini. Add the shredded Mexican blend cheese and gently fold together until the mixture is uniform and well combined.
Fill Muffin Cups: Using a large cookie scoop, evenly divide the batter into the prepared muffin cups. Fill each one almost to the top to ensure good muffin shape and size.
Bake Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes. Then remove the muffins from the tin and enjoy them warm, or allow them to cool completely for a firmer texture.

Notes

Using parchment liners makes muffin removal easier and helps keep the tin clean.
Blending the cottage cheese and eggs first ensures a smooth batter that incorporates well with the flours.
For a dairy-free version, substitute cottage cheese and shredded cheese with your favorite plant-based alternatives.
Store muffins in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
If you do not have einkorn flour, whole wheat or all-purpose flour can be substituted but the texture and nutrition will slightly differ.

Keywords: Cottage Cheese Muffins, High Protein Muffins, Zucchini Muffins, Healthy Muffins, Gluten Light Muffins, Savory Muffins, Einkorn Flour Muffins