Chocolate chip cottage cheese muffins are moist muffins made with simple ingredients in less than 30 minutes. These freezer-friendly muffins make a great make-ahead breakfast or snack.
Chocolate chip cottage cheese muffins are the perfect way to enjoy an easy breakfast treat that also has a protein boost. The muffins are made with cottage cheese, which adds moisture and a little bit of protein to the muffins.
The muffins are studded with mini chocolate chips, and they make a tasty breakfast, lunch box treat, or snack. Best of all, the come together in less than 30 minutes, are made with simple ingredients in one bowl, and they freeze well for make-ahead batch baking.
Ingredient notes and substitutions
- Neutral oil: I like to use light olive oil, but any neutral oil, like canola oil, will work well.
- Cottage cheese: I recommend using full-fat cottage cheese for the moistest muffins. Also, using small-curd cottage cheese helps the curds to incorporate into the muffins.
- Milk: For the moistest muffins, use whole milk.
- Chocolate chips: I like to use mini chocolate chips so that there are little bites of chocolate in each bite. You can use regular semisweet chocolate chips if you prefer.
- Coarse sugar: The coarse sugar adds a sweet crunchy crust to to the muffins. You can omit it if you prefer.
How to make chocolate chip cottage cheese muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425F. Grease or line a 12-cup muffin tin with paper liners. Set aside. I like to use parchment paper liners. I’ve never had any issues with a muffin sticking when using parchment paper liners.
Step 2: In a large bowl, whisk the sugar, eggs, oil, and vanilla together until combined. I highly recommend mixing the batter by hand to avoid overmixing.
Step 3: Add the cottage cheese and milk, and whisk in until combined.
Step 4: Stir in the flour, baking powder, and salt just until combined.
Step 5: Fold in the chocolate chips.
Step 6: Divide the batter evenly among the prepared muffin tins. I like to use an ice cream scoop to portion and divide the batter.
Step 7: Sprinkle with coarse sugar.
Step 8: Bake for 5 minutes.
Step 9: Without removing the muffins, decrease the oven temperature to 350F and continue baking for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips!
- Variations: You can use different flavors of chips and/or different flavors of extract to change the flavor of the muffins. For instance, you could use orange extract and dark chocolate chips for chocolate orange muffins.
- Freezing: The muffins freeze well. Let the baked muffins cool to room temperature on a wire cooling rack. Place them in a freezer-safe container, and freeze for up to 1 month.
Storage
Store any leftover muffins in an airtight container at room temperature. The muffins will keep for up to 3 days when properly stored.
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Chocolate Chip Cottage Cheese Muffins
Equipment
Ingredients
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ⅔ cup full-fat small curd cottage cheese at room temperature
- ⅓ cup milk at room temperature
- 1 ½ cups sifted all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup mini semisweet chocolate chips
- Coarse sugar
Instructions
- Preheat oven to 425F. Grease or line a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, whisk the sugar, eggs, oil, and vanilla together until combined.¾ cup granulated sugar, 2 large eggs, ¼ cup canola oil, 1 teaspoon vanilla extract
- Add the cottage cheese and milk, and whisk in until combined.⅔ cup full-fat small curd cottage cheese, ⅓ cup milk
- Stir in the flour, baking powder, and salt just until combined.1 ½ cups sifted all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
- Fold in the chocolate chips.¾ cup mini semisweet chocolate chips
- Divide the batter evenly among the prepared muffin tins.
- Sprinkle with coarse sugar.
- Bake for 5 minutes.
- Without removing the muffins, decrease the oven temperature to 350F and continue baking for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Neutral oil: I like to use light olive oil, but any neutral oil, like canola oil, will work well.
- Cottage cheese: I recommend using full-fat cottage cheese for the moistest muffins. Also, using small-curd cottage cheese helps the curds to incorporate into the muffins.
- Milk: For the moistest muffins, use whole milk.
- Chocolate chips: I like to use mini chocolate chips so that there are little bites of chocolate in each bite. You can use regular semisweet chocolate chips if you prefer.
- Coarse sugar: The coarse sugar adds a sweet crunchy crust to to the muffins. You can omit it if you prefer.
- Nutrition values are estimates.
Nutrition
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