My mom will be 84 this summer—and while there are few recipes she has the energy to pull together, she’s still making these Cottage Cheese Muffins. When cottage cheese is on sale she scoops up three containers.
The only thing these Cottage Cheese Muffins have in common with muffins is that they are formed in muffin tins. They are more like heavenly, delicate cheese bagels without the sugary pastry wrapper.
Serve them for dessert, snack or a light meal, and you’ll lighten everyone’s mood, bite by yummy bite. Enjoy the Cottage Cheese Muffins – Au Natural and the Savoury Cottage Cheese Muffins—equally splendid! 
Cottage Cheese Muffins – Au Natural
- 1 container (500 g) 2% cottage cheese—an additional 1/4 of a container (about 600g) for larger muffins
- 2 eggs
- 1 cup flour
- 3 T sugar
- 1/2 c coconut oil or butter
- 2 t baking powder
- zest of 2 lemons
- 1/4 t grated nutmeg
- 1/2 t vanilla extract, or fresh vanilla
- 1/4 c pine nuts
- pinch of salt
Preheat oven to 400F. Lightly oil a 12 cup silicone muffin pan with coconut or olive oil. In a large bowl, mix all ingredients. Fill the tray with the batter. Bake for 20-25 minutes until it begins to bronze. Allow the muffins to cool to just warm before running a knife around the edges and removing them from the muffin pan. Serve with Greek yogurt and a dollop of Blackcurrant Jam. Delicious served warm. 
Savoury Cottage Cheese Muffins
- 1 container (500 g) 2% cottage cheese—an additional 1/4 of a container (about 600g) for larger muffins
- 2 eggs
- 1 cup flour
- 3 T sugar
- 1/2 c butter
- 2 t baking powder
- zest of 1 1/2 lemons
- 1/4 c pine nuts
- 1 t rosemary, thyme and/or sage
- 1/4 c grated parmesan
- 1/4 c chopped sun-dried tomatoes or olives
- pinch of salt
Preheat oven to 400F. Lightly oil a 12 cup silicone muffin pan with olive oil. In a large bowl, mix all ingredients. Fill the tray with the batter. Bake for 20-25 minutes until it just begins to bronze. Allow the muffins to cool to just warm before running a knife around the edges and removing them from the muffin tray.
Cottage Cheese Muffins Print Ready Recipe
Final notes:
- Thanks to my mom for sharing her wonderful Cottage Cheese Muffin recipe. My sister Julia adds in fresh vanilla and pine nuts. They both use silicone muffin pans, popping out the muffins when cool. Because the batter is sticky, the muffins are hard to remove from regular metal tins and hard to separate from muffin papers. You can buy silicone muffin pans at Canadian Tire.
- David Suzuki addresses the silicone bakeware question.
- Check out Heidi Swanson‘s Cottage Cheese Muffins recipe.
- Heading out tomorrow to pick berries for Blackcurrant Jam.
These look yummy! Can you cut down on the butter without sacrificing flavour and texture? Do you think adding blueberries to the batter would work? This is a very interesting way to use cottage cheese!
You can experiment with cutting down on butter. Let us know how it goes. I think blueberries in the batter would be fine. Thanks for liking!
Oops! That was me commenting above. Also want to say hi!
Hi back! Thanks for good questions.
These look delicious.
Thanks Jovina. Astonishingly good!
your mom was always an amazing cook, I still use many of her recipes. Remember her crushed corn flake cheese cake and her chocolate cake?
Thanks Liz! I do remember. Just the memory makes me put on weight!
These muffins sound simply delicious. If anyone could come up with an alternative of using less butter, please post.
Best way I can come up with off the top of my head is to limit portion to one muffin – rather than getting really happy with at least two!
It would take Herculean effort to limit portion to one muffin. But on latest thinking, the problem is not butter but white flour. So the question is, is there a substitute for that? – not wholemeal flour, which would sacrifice flavour and texture. And yes, your mom is a phenomenal cook. .
Thinking about my question: What about a combination of almond flour and spelt flour, together with Julia’s idea of pine nuts? That would alter flavour a bit but might be yummy and healthy.
That is really up my alley Ros. If you try it please share. Thanks for scheming along to get the healthiest and tastiest results.
A friend made them with half the butter and 1/4 cup of milk and said they came out great.
It is so special that you are sharing your Mom’s delicious recipes and that you are carrying forward her goodies. love,Carmela
Between our two moms we were so well fed – in every which way! Your mom was a big influence in my food loving ways. Who could resist her charms! Thanks for liking Carmela!
These sound and look amazing- I can’t wait to try them both!
Thanks Heather! Everyone keeps snitching them out of the freezer here. Supply is dwindling!
Great recipe. I tosted pine nuts to enhance taste. Greetings from Italy. Lorenzo
Good to hear Lorenzo! I like the toasted pine nut suggestion. Love getting greetings from Italy!