Step up your muffin game with these Whipped Cottage Cheese MuffinsMade with protein-packed cottage cheese, these muffins are a great canvas for all kinds of delicious mix-ins. From raspberry to coconut butterscotch, you’ll never get bored!
Adding cheese to desserts always seems like a magic trick! we did it to ourselves Cottage Cheese Chocolate Chip Cookies And Cheese PancakeAnd now we bring you these Mixed Cheese Muffins! They’re super moist and fluffy and will give you an extra protein boost (4 grams of protein per muffin!) to start your day off right. We’ve given you three of our favorite ways to enjoy them, but feel free to get creative with your own mix-ins and toppings!
Simply add your cheese, mix your batter, fill your muffin cups and bake! You can even make these ahead of time for a quick breakfast or snack. Or put them in the freezer so we always have them on hand like that 😃
Tasty Mix-In Options
We love changing up this high-protein cheese muffin recipe with different mix-ins! Here are some of our favorites (you’ll see them in these photos, too!), and how much you’ll need if you separate this batter into 3 identical flavor variations:
- 2 tbsp coconut
- 2 tbsp butterscotch chips
- 2 tablespoons frozen raspberries
What other types of berries can I use?
you can use any frozen berries in this recipe, but we recommend raspberries or blueberries. It’s always best to taste frozen berries before testing their sweetness.
How to Make Whipped Cottage Cheese
All you need to do to make whipped cheese for these muffins 1 cup cheese to one high-speed blender And blend on high flame until silky smooth. That’s it!
our favorite
animal blender
animal blender Our favorite blender for smoothies, dips, soups, and everything in between. It’s the perfect size and reasonably priced. Oh, and oh-so powerful!
Storage and Freezing Instructions
These cheese muffins can be stored for a long time in the refrigerator in an airtight container. 5 days,
Mix-In Option: Coconut Butterscotch
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Preheat oven to 350℉ and line a muffin tin. Cancel.
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Place the dry ingredients in a bowl and stir to combine. Cancel.
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Place all the wet ingredients except the melted coconut oil in a bowl and whisk to combine. Gradually add the dry ingredients to the wet ingredients and whisk together. Then, whisk in the coconut oil.
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Divide the batter evenly depending on how many flavor combinations you are making. Add the flavoring ingredients and stir to combine.
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Add about 3-4 tablespoons of batter to each muffin and mix well. Top with additional add-ins.
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Bake at 350℉ for 15-18 minutes.
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Let cool before serving. Store leftover food in an airtight container.
- To make blended paneer, add 1 cup paneer to a high-speed blender and blend on high speed until silky smooth.
- You can use any frozen berries in this recipe, but we recommend raspberries or blueberries. It’s always best to taste frozen berries before testing their sweetness.
- For flavor variations: The quantities listed in this recipe are the amounts you will need if you separate this batter into 3 identical flavor variations. If you are making only one flavor then adjust the quantity accordingly.
Calories: 216 kilo calories, Carbohydrates: 38 Yes, Protein: 4 Yes, thick: 5 Yes, Fiber: 1 Yes, Sugar: 24 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
