Q1: Can you actually taste the cottage cheese in the finished muffins?

No, not at all! That's the magic of this recipe. When you blend the cottage cheese with the other wet ingredients, the curds are completely puréed, resulting in a perfectly smooth, creamy base. The final muffins have no cheesy taste or texture whatsoever—just an incredibly moist and tender crumb.

Q2: What kind of cottage cheese is best for baking?

For the richest flavor and the most moisture, whole milk (full-fat) cottage cheese is the best choice. A small-curd variety will also blend a little more easily than a large-curd one.

Q3: Can I make these muffins without a blender?

You can, but you will need to use a food processor or an immersion blender to get the cottage cheese perfectly smooth. If you try to mix it by hand, you will likely have small curds of cottage cheese left in your finished muffins, which will affect the final texture.

Q4: Can I make these muffins gluten-free?

Yes! As noted in the recipe, you can easily make these gluten-free by substituting the all-purpose flour with your favorite high-quality gluten-free 1-to-1 baking blend .

Q5: How do I keep my muffins from sticking to the paper liners?

This is a common issue with low-fat muffins. The best trick, as mentioned in the recipe, is to give your paper or silicone liners a light spray with a non-stick cooking oil before you pour in the batter. This will ensure your muffins peel away cleanly every time.

The Best High-Protein Cottage Cheese Muffins (2 Ways!)

A healthy, high-protein muffin recipe featuring pumpkin and cottage cheese, with a batter that is made entirely in a blender for a smooth texture. The recipe combines cottage cheese, maple syrup, pumpkin puree, and eggs with flour and pumpkin spice. Mini chocolate chips are folded in at the end. The muffins are then baked until cooked through, creating a moist and flavorful breakfast or snack. Note: The source article was titled ‘Cottage Cheese Cinnamon Rolls’ but provided recipes for muffins; this data is for the Pumpkin Cottage Cheese Muffins.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 48 minutes (includes cooling time)
Yield: 12 muffins 1x
Category: Breakfast
Method: Blending, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3/4 cup cottage cheese (whole milk works best)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/3 cup pumpkin puree
2 large eggs
1 1/2 cup 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)
Cooking oil spray

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Instructions

Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
In a blender, combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree, and eggs.
Blend until the mixture is completely smooth.
Add the all-purpose flour, baking powder, pumpkin spice, and salt to the blender. Mix or lightly blend until just combined.
Fold in the chocolate chips by hand.
Spray the muffin liners with a little bit of oil to prevent sticking.
Pour the batter into each muffin liner, filling them about ¾ of the way.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Recipe Clarification: The source article was titled ‘Cottage Cheese Cinnamon Rolls’ but the provided recipe was for muffins. This entry has been filled out for the Pumpkin Cottage Cheese Muffins recipe.
Using a blender is key to achieving a smooth batter without the texture of cottage cheese curds.
Spraying the muffin liners with oil is recommended to prevent the muffins from sticking.
The recipe provides an option to use gluten-free all-purpose flour.

Nutrition

Serving Size: 1 muffin
Calories: 150-190
Sugar: 12-16 g
Sodium: 180-220 mg
Fat: 5-8 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 20-25 g
Fiber: 2-3 g
Protein: 6-8 g
Cholesterol: 35-50 mg

Find it online: https://cookupjoy.com/cottage-cheese-muffins-2/