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Pumpkin and Chocolate Chip Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 111 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 Muffins 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Description

Delicious and moist cottage cheese muffins available in two tasty variations: Pumpkin Cottage Cheese Muffins with warm pumpkin spice, and Chocolate Chip Cottage Cheese Muffins with rich chocolate flavor. These muffins combine wholesome ingredients like cottage cheese, maple syrup, and pumpkin puree or applesauce to create a healthier, flavorful treat that’s perfect for breakfast or snack time.

Ingredients

Units Scale

Pumpkin Cottage Cheese Muffins

  • 3/4 cup whole milk cottage cheese
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree
  • 2 large eggs
  • 1 1/2 cups all-purpose flour or gluten-free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin spice
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips or regular chocolate chips

Chocolate Chip Cottage Cheese Muffins

  • 3/4 cup whole milk cottage cheese
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 2 tablespoons coconut oil, melted and cooled
  • 2 large eggs
  • 1 1/2 cups all-purpose flour or gluten-free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips or regular chocolate chips

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Lightly spray the liners with oil to prevent sticking.
  2. Blend wet ingredients: For pumpkin muffins, combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree, and eggs in a blender and blend until smooth. For chocolate chip muffins, blend the cottage cheese, maple syrup, vanilla, applesauce, coconut oil, and eggs until smooth.
  3. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin spice (for pumpkin muffins only), and salt until evenly mixed.
  4. Mix batter: Pour the blended wet ingredients into the bowl with the dry ingredients and mix gently until just combined. Avoid overmixing to keep the muffins tender.
  5. Fold in chocolate chips: Carefully fold in the mini chocolate chips to distribute them evenly through the batter.
  6. Fill muffin liners: Spoon the batter into the prepared muffin liners, filling each about 2/3 full to allow room for rising.
  7. Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool and serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Make sure to use whole milk cottage cheese for the best texture and flavor.
  • Using gluten-free flour can make these muffins suitable for gluten-sensitive diets.
  • Don’t overblend the batter once the dry ingredients are added to avoid tough muffins.
  • Chocolate chips can be substituted with nuts or dried fruit for variation.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 50mg

Find it online: https://yumyy.com/pumpkin-and-chocolate-chip-cottage-cheese-muffins-recipe/