These cottage cheese muffins are soft, fluffy, and packed with protein! Naturally sweetened with honey and bananas, they’re a great healthy breakfast or snack.

Cottage Cheese Muffins
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You guys know I love finding ways to add a little extra protein to my snacks and lately, I’ve been turning to cottage cheese. After falling in love with this cottage cheese banana bread, I couldn’t resist making a batch of cottage cheese muffins. They’re a high-protein twist on classic banana muffins, thanks to creamy cottage cheese. The result? Soft, tender muffins with just the right amount of natural sweetness.

Ingredients & Substitutions

  • Bananas – Use very ripe bananas for the best flavor and natural sweetness. You’ll need about 1 1/3 cups mashed (around 3 medium bananas).
  • Cottage Cheese – Whole milk cottage cheese keeps the muffins moist and adds protein. If you prefer, you can use low-fat cottage cheese.
  • Honey – Naturally sweetens the muffins. You can swap it for maple syrup if desired.
  • Egg – Helps bind the ingredients and adds structure.
  • Vanilla Extract – Enhances the flavor of the muffins.
  • Flour – White whole wheat flour gives a slightly hearty texture, but all-purpose flour works just as well.
  • Leavening Agents – Baking soda and baking powder help the muffins rise and stay fluffy.
  • Salt – Balances the sweetness and enhances the overall flavor.
  • Optional Add-ins – Stir in chocolate chips or chopped nuts for extra texture and flavor!

How to Make Cottage Cheese Muffins

In a medium bowl, combine flour, salt, baking powder, and baking soda. Stir well to remove any lumps.
In a stand mixer (or with a hand mixer), mash the ripe bananas and cottage cheese together until combined. Mix in the honey, egg, and vanilla until fully combined.
Cottage Cheese Muffins
Gradually add the flour mixture, stirring until just combined. Be careful not to overmix.
Use a 1/4 cup scoop to evenly distribute the batter into the prepared muffin tin. Tap the pan lightly on the counter to settle the batter.
Bake for 18-20 minutes. If the tops begin to brown too quickly, loosely cover with foil for the last 3-5 minutes of baking.

Tips for Perfect Muffins

  • Don’t overmix – Overmixing leads to dense muffins. Stir just until the ingredients are combined.
  • Check for doneness – Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready!
  • Watch the browning – If the tops darken too quickly, cover loosely with foil for the last few minutes of baking.
  • Experiment with mix-ins – Try adding a handful of blueberries, chocolate chips, or walnuts to change up the flavors!

How to Store Leftover Muffins

Store cottage cheese muffins in an airtight container at room temperature for up to three days. For longer freshness, refrigerate them for up to five days or freeze for up to a month in a freezer-safe bag. When ready to eat, simply thaw at room temperature or warm in the microwave for 15-20 seconds.

More Ways to Use Cottage Cheese

If you love these muffins, check out some of my other cottage cheese recipes:

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Cottage Cheese Muffins

Cottage Cheese Muffins

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 large muffins 1x
  • Category: Breakfast or Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These cottage cheese muffins are soft, flully, and packed with protein! Naturally sweetened with honey and bananas, they’re a great healthy breakfast or snack.

Ingredients

Units Scale
  • 1/3 cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • 3 bananas, ripe (360g or about 1 1/4 cup)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cottage cheese (I used 4% milk fat)

Instructions

  1. Preheat the oven to 350 degrees and grease a muffin tin or line with paper liners.
  2. In a medium bowl, combine flour, salt, baking powder, and baking soda. Stir well to remove any lumps.
  3. In a stand mixer (or with a hand mixer), mash the ripe bananas and cottage cheese together until mostly smooth.
  4. Mix in the honey, egg, and vanilla until fully combined.
  5. Gradually add the flour mixture, stirring until just combined. Be careful not to overmix.
  6. Use a 1/4 cup scoop to evenly distribute the batter into the prepared muffin tin. Tap the pan lightly on the counter to settle the batter.
  7. Bake for 18-20 minutes. If the tops begin to brown too quickly, loosely cover with foil for the last 3-5 minutes of baking.
  8. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.