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Chocolate Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 778 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Double Chocolate Chip Cottage Cheese Muffins offer a delightful and moist treat combining rich chocolate flavor with the creamy texture of cottage cheese. Packed with protein from cottage cheese and chocolate protein powder, these muffins are a delicious and guilt-aware option for breakfast or snack time, featuring a perfect balance of sweetness and texture with coconut sugar, honey, and chocolate chips.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 scoop chocolate protein powder
  • 1/2 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1 cup cottage cheese
  • 1/3 cup coconut oil or any oil of your choice
  • 1/3 cup honey or maple syrup
  • 1/2 cup milk

Add-ins

  • 1/2 cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Blend Cottage Cheese: Place the cottage cheese into a blender or food processor and blend until smooth and creamy, eliminating curds to ensure a soft and even muffin crumb.
  3. Mix Wet Ingredients: In a large bowl, whisk together the smooth cottage cheese, eggs, coconut sugar, honey or maple syrup, and coconut oil until the mixture is smooth and well combined.
  4. Add Dry Ingredients: Add the flour, chocolate protein powder, baking powder, baking soda, and salt to the wet mixture. Gently fold with a spatula until just combined, being careful not to overmix to maintain a tender muffin texture.
  5. Incorporate Milk: Stir in the milk fully until the batter becomes thick and chocolatey.
  6. Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins before baking for a decorative touch.
  7. Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle the reserved chocolate chips on top and bake for about 30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. Cool and Serve: Allow the muffins to cool on a wire rack before serving to ensure they set properly and offer the best texture.

Notes

  • Using a blender to smooth the cottage cheese is essential for a tender muffin crumb and to avoid curdiness.
  • Do not overmix the batter once the dry ingredients are added to prevent tough muffins.
  • You can substitute coconut oil with any neutral-flavored oil or melted butter.
  • Honey and maple syrup are interchangeable; pick your preferred natural sweetener.
  • For a dairy-free option, substitute the milk and cottage cheese with suitable plant-based alternatives, though texture will vary.
  • Ensure muffins are completely cooled before storing to avoid sogginess.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 9 g
  • Sodium: 160 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 9 g
  • Cholesterol: 50 mg

Find it online: https://emilyquickdinners.com/chocolate-cottage-cheese-muffins-recipe/