Introduction

These Cottage Cheese Muffins are a delicious, high-protein snack perfect for breakfast or any time you need a savory treat. Packed with zucchini and cheese, they’re moist, flavorful, and easy to make.

Cottage Cheese Muffins (High Protein) Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line 10 muffin cups with parchment paper liners.
Step 2: Using a food processor fitted 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 (S blade). Add the cottage cheese and eggs, then blend until smooth.
Step 4: Add the einkorn flour, almond flour, baking powder, and sea salt to the food processor. Blend again until the batter is smooth, scraping down the sides as needed.
Step 5: Pour the batter from the food processor into the bowl with zucchini. Add the shredded Mexican blend cheese and fold everything together until evenly combined.
Step 6: Use a large cookie scoop to fill each muffin liner nearly full with the batter, dividing it evenly.
Step 7: Bake for 25-30 minutes, or until the muffins turn golden on top and a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool in the pan for 5-10 minutes before removing. Enjoy warm or allow to cool completely to improve texture.

Tips & Variations

Try adding herbs like chopped chives or parsley for extra flavor.
If you don’t have einkorn flour, you can substitute with whole wheat flour, though the texture may change slightly.
Use a mix of your favorite cheeses for different flavor profiles, such as cheddar or mozzarella.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving. These muffins also freeze well; thaw overnight in the fridge and warm before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without a food processor?

Yes, you can grate the zucchini by hand and whisk the cottage cheese and eggs until smooth before mixing the dry ingredients. Folding the components together by hand might take a bit more time but will work well.

Are these muffins suitable for a low-carb diet?

These muffins use almond flour to keep the carbs lower than typical muffins, but the einkorn flour does add some carbohydrates. For a stricter low-carb version, you could try substituting all-purpose almond flour, though texture and taste may vary.

Cottage Cheese Muffins (High Protein) Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

These high-protein Cottage Cheese Muffins combine the freshness of shredded zucchini with the wholesome goodness of einkorn and almond flours. Perfectly moist and cheesy, they make a nutritious breakfast or snack option that supports a balanced diet with added protein and fiber.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 10 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

6 oz Zucchini

Dairy & Eggs

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

Dry Ingredients

1 cup Einkorn flour
3/4 cup Wholesome Yum Blanched Almond Flour
1 tsp Baking powder
1/2 tsp Sea salt

Instructions

Preheat oven and prepare muffin tin: Preheat the oven to 350°F (176°C) and line 10 muffin cups with parchment paper liners to prevent sticking and ease removal.
Shred the zucchini: Using a food processor fitted with a grating attachment, shred the zucchini into fine pieces. Transfer the shredded zucchini into a large mixing bowl and set aside. Keep the food processor ready for next steps without cleaning.
Blend wet ingredients: Switch the food processor to the knife blade (S blade). Add cottage cheese and eggs to the processor bowl, then blend until the mixture is smooth and creamy.
Add and blend dry ingredients: To the same processed wet mixture, add einkorn flour, almond flour, baking powder, and sea salt. Blend again until the batter is smooth, using a spatula to scrape down the sides as necessary for thorough mixing.
Combine zucchini and cheese: Transfer the batter from the food processor into the bowl with shredded zucchini. Add the shredded Mexican blend cheese and gently fold everything together until fully combined and uniform.
Portion batter into muffin cups: Using a large cookie scoop, evenly divide the batter among the prepared muffin cups, filling them nearly to the top for nicely sized muffins.
Bake the muffins: Place the muffin tin in the oven and bake for 25 to 30 minutes until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Cool and serve: Remove the muffins from the oven and allow them to cool for 5 to 10 minutes in the pan before transferring to a wire rack. Enjoy warm or allow to cool completely to firm up the texture.

Notes

Use parchment liners to ensure muffins do not stick and keep cleanup easy.
Blending wet and dry ingredients separately before combining helps achieve a smooth, even batter.
To test doneness, insert a toothpick into the center of a muffin; it should come out clean or with minimal crumbs.
Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
For a dairy-free version, substitute cottage and shredded cheese with suitable plant-based alternatives.

Keywords: cottage cheese muffins, high protein muffins, zucchini muffins, healthy breakfast, einkorn flour muffins, almond flour muffins, gluten reduced muffins