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Whipped Cottage Cheese Muffins

Light, savory muffins made by whipping cottage cheese into a silky batter—tender, cheesy, and studded with fresh chives. They’re great for breakfast, a grab-and-go snack, or served warm with a smear of butter.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12

Ingredients

Dry Ingredients

  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Wet Ingredients

  • 1 1/2 cup small-curd cottage cheese see note about smoothing
  • 3 large eggs
  • 1/4 cup milk (whole or 2%)
  • 3 tbsp unsalted butter, melted and cooled slightly

Mix-ins

  • 3/4 cup shredded sharp cheddar cheese reserve a tablespoon for sprinkling on top, optional
  • 2 tbsp fresh chives, finely chopped adds a bright onion note

Instructions

Preparation Steps

  • Preheat the oven to 375°F. Grease a 12-cup muffin tin or line with paper liners and set aside.
  • Place the cottage cheese in a blender or food processor and pulse until mostly smooth but still a little textured (about 20–30 seconds). This step lightens the curds so the muffins have a fine, tender crumb.
  • In a large bowl whisk the eggs, milk and melted butter together until combined. Stir in the whipped cottage cheese until evenly mixed.
  • In a separate bowl whisk the flour, baking powder, salt, and black pepper. Pour the dry ingredients into the wet mixture and stir with a spatula just until no dry streaks remain—don’t overmix.
  • Fold in the shredded cheddar and chopped chives, saving a little cheddar to sprinkle on top if you like. Let the batter rest for 10 minutes; this hydrates the flour and yields taller, moister muffins.
  • Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved cheese on top of a few muffins for extra color.
  • Bake at 375°F for 20 minutes, rotating the pan once halfway through for even browning. The muffins are done when tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling slightly. Serve warm or at room temperature.

Notes

For an even silkier texture, blend the cottage cheese and eggs together briefly before adding the flour. These muffins keep well in an airtight container for 3 days and freeze beautifully—toast or warm them straight from the freezer.
This recipe is an original creation inspired by classic Whipped Cottage Cheese Muffins flavors. All ingredient ratios and instructions are independently developed.