Favorite Cottage Cheese Muffins – Yummy Toddler Food

With ample protein, flavor, and ultimate tenderness, these Cottage Cheese Muffins are a perfect breakfast or snack to share with the kids. Bonus: You can add any fruit you like, and they store SO well!

For years, we’ve relied on my Yogurt Muffins as the most epic base muffin recipe that can take any add-in or flavor we’re in the mood for. And I just discovered that a similar method works incredibly well using cottage cheese in place of the yogurt.

These muffins require zero electric cooking tools or hard-to-find ingredients. They are amazingly fluffy and tender, are nutrient dense with extra protein and calcium, and are just sweet enough. They are as good for toddlers as they are for us adults and also store really well.

This muffin recipe for kids is a nutritious breakfast or snack—it’s a great preschool snack since it’s nut-free—and is one of our favorite protein snacks for kids, too.

(If you have more cottage cheese, you might also like my Cottage Cheese Pancakes and Cottage Cheese Dip.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Cottage Cheese Muffins so you know what to pick up from the store or have ready.

• Whole-milk cottage cheese: I prefer to bake with whole milk cottage cheese, which is typically 4% milk fat. This helps the muffins be a little more filling and provides some of the fat that little kids need in their diets.
• Maple syrup: This recipe has a very small amount of added sugar from maple syrup. You can also use honey for kids over age 1 or granulated sugar with a splash of milk.
• Butter: I bake with unsalted butter so I can control the salt in the muffins, so that’s what I use here.
• Eggs: You need 2 large eggs in this recipe to help the muffins bake up tender, fluffy, and with nice structure.
• Vanilla extract and cinnamon: Adding pure or artificial vanilla extract adds pleasant flavor that pairs nicely with the cottage cheese and fruit.
• All-purpose flour: I like to make these muffins with all-purpose flour to ensure they are light and tender. You can use whole wheat pastry flour if you prefer.
• Baking powder and baking soda: We use a combination of these ingredients to ensure the muffins are tender but also bake through and rise properly.
• Blueberries, diced strawberries, or a handful of chocolate chips: Add any of these for flavor as you like.

Step-by-Step Instructions

Here’s a preview of how to make these Cottage Cheese Muffins so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the cottage cheese to a blender and blend smooth. You can also do this in an immersion blender or look for “whipped” cottage cheese at the store.

Step 2. In a medium bowl, stir together the dry ingredients. In another bowl, stir together the wet ingredients.

Step 3. Gently stir the cottage cheese mixture into the flour mixture. (Expect the batter to be thick.)

Step 5. Divide batter among the prepared muffin tin. Bake.

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• I like using whole-milk full-fat cottage cheese in this recipe.
• Gluten-free: Substitute all-purpose gluten-free flour in place of the wheat flour.
• Egg-free: Omit the eggs. Reduce the cottage cheese to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• Dice up muffins as needed for younger eaters.
• Top with butter, nut butter, or jam as desired.

I’d love to hear your feedback on this post, so please rate and comment below!

Get Recipe Ingredients

• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
• Add the cottage cheese to a blender and blend smooth. (You can also use an immersion blender.)
• Add the cottage cheese to a large bowl with the maple syrup, butter, eggs, and vanilla. Whisk to combine.
• In another bowl, combine the flour, baking powder, baking soda, and salt.

• Gently stir the cottage cheese mixture into the flour mixture. Expect the batter to be thick.

• Gently fold in the berries.

• Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.

• Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center of a muffin comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Serve at room temperature or warm slightly to serve from the fridge. (They firm up a bit when they’re cold so warming slightly when taking them out of the fridge returns them to their softer texture).
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• Gluten-free: Substitute all purpose gluten-free flour in place of the all-purpose flour.
• Egg-free: Omit the eggs. Reduce the cottage cheese to ¾ cup. Add ¼ cup milk. Proceed with the recipe.

Serving: 1 muffin, Calories: 152kcal, Carbohydrates: 21g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 197mg, Potassium: 78mg, Fiber: 1g, Sugar: 7g, Vitamin A: 189IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg