Introduction

These Cottage Cheese Muffins are a delicious high-protein snack or breakfast option, packed with wholesome ingredients like zucchini and almond flour. They’re moist, savory, and easy to make, perfect for anyone looking to add more protein to their day.

Cottage Cheese Muffins (High Protein) Recipe - Recipe Image

Ingredients

6 oz zucchini
3/4 cup cottage cheese (2% fat recommended)
2 large eggs
1 cup einkorn flour
3/4 cup blanched almond flour
1 tsp baking powder
1/2 tsp sea salt
3/4 cup shredded Mexican blend cheese

Instructions

Step 1: Preheat your oven to 350°F (176°C). Line a 10-cup muffin tin with parchment paper liners.
Step 2: Using a food processor with a grating attachment, shred the zucchini. Transfer the shredded zucchini to a large bowl and set aside.
Step 3: Replace the grating attachment with the blade (S blade). Add the cottage cheese and eggs to the food processor and blend until smooth.
Step 4: Add the einkorn flour, almond flour, baking powder, and sea salt. Blend again until the batter is smooth, scraping down the sides as needed.
Step 5: Pour the batter from the food processor into the bowl with the shredded zucchini. Add the shredded cheese and fold gently until everything is evenly combined.
Step 6: Use a large cookie scoop to divide the batter evenly into the lined muffin cups. Fill each cup almost full.
Step 7: Bake the muffins for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 8: Remove the muffins from the oven and let them cool for 5 to 10 minutes before removing them from the pan. They can be enjoyed warm or cooled completely for a firmer texture.

Tips & Variations

For a dairy-free version, try substituting the cottage cheese and shredded cheese with your favorite plant-based alternatives.
If you don’t have einkorn flour, you can substitute with regular whole wheat flour, but the texture may be slightly different.
Add herbs like chives or parsley to the batter for an extra burst of flavor.
Make sure to shred the zucchini finely to avoid excess moisture in the muffins.

Storage

Store the muffins in an airtight container in the refrigerator for up to 5 days. To reheat, warm them in a toaster oven or microwave until heated through. You can also freeze the muffins for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of einkorn flour?

Yes, you can substitute einkorn flour with whole wheat or all-purpose flour. The texture may change slightly, but the muffins will still turn out tasty.

Can I make these muffins without a food processor?

While a food processor makes the prep quicker, you can grate the zucchini by hand and whisk the wet ingredients together. Combine the dry and wet ingredients manually and fold in the cheese before baking.

Cottage Cheese Muffins (High Protein) Recipe

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★★★★★

4.6 from 134 reviews

These high-protein Cottage Cheese Muffins are a delicious and nutritious snack or breakfast option. Made with fresh zucchini, cottage cheese, einkorn and almond flours, and a blend of Mexican cheeses, they offer a moist texture and savory flavor perfect for anyone seeking a healthy, protein-packed treat.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 10 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables and Dairy

6 oz zucchini
3/4 cup cottage cheese (2% fat)
3/4 cup Mexican blend cheese, shredded

Dry Ingredients

1 cup einkorn flour
3/4 cup blanched almond flour
1 tsp baking powder
1/2 tsp sea salt

Other

2 large eggs

Instructions

Preheat the oven and prepare the muffin tin: Preheat your oven to 350°F (176°C). Line 10 muffin cups with parchment paper liners to prevent sticking.
Shred the zucchini: Attach the grating blade to your food processor and shred the zucchini. Transfer the shredded zucchini to a large bowl and set aside.
Blend wet ingredients: Replace the grating blade with the knife blade (S blade) in the food processor. Add the cottage cheese and eggs, then blend until the mixture is smooth and well combined.
Add dry ingredients: To the wet mixture in the food processor, add the einkorn flour, blanched almond flour, baking powder, and sea salt. Blend again until the batter is smooth, stopping to scrape down the sides as needed.
Combine batter and zucchini: Transfer the batter from the food processor to the bowl with the shredded zucchini. Add the shredded Mexican blend cheese and gently fold everything together until evenly combined.
Portion the batter into muffin cups: Using a large cookie scoop or spoon, evenly distribute the batter into the prepared muffin tin cups. Fill each nearly full for nicely rounded muffins.
Bake the muffins: Place the muffin tin in the oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan, then transfer to a wire rack if desired. Enjoy them warm or cool completely for a firmer texture.

Notes

Using parchment liners helps prevent sticking and makes cleanup easier.
For best texture, shred the zucchini finely using the food processor grating attachment.
These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
The combination of einkorn and almond flour keeps these muffins moist while adding nutrition.
Feel free to substitute the Mexican blend cheese with cheddar or mozzarella if preferred.

Keywords: Cottage cheese muffins, high protein muffins, healthy muffins, zucchini muffins, einkorn flour muffins, savory muffins, protein breakfast, gluten free alternative