Easy Cottage Cheese Muffins Recipe (45 Minutes, Meal Prep Friendly)

I’ll be the first to admit that it took me a while to get on the cottage cheese trending train. As a kid, there was nothing appealing to me about eating the curds, but those opinions have certainly changed.

I still won’t eat cottage cheese on its own, but I’ve become a little bit obsessed with finding new ways to incorporate it into breakfasts, snacks, and even dinner. These cottage cheese “muffins” are easily one of my favorites.

What Are Cottage Cheese Muffins?

These aren’t your typical fluffy baked muffins—the texture more closely resembles an egg bite. However, they’re sweet rather than savory and a bit heartier than egg bites thanks to the addition of rolled oats, which help to absorb moisture. They’re made with maple syrup and a touch of cinnamon, with plenty of juicy berries baked right in.

I prep a batch of these muffins every week with blueberries and raspberries, and then make them again as soon as I run out. They only take five minutes to mix together and come out of the oven in no time. I keep these little fruity muffins on hand to pair with my morning coffee every day, and truly can’t get enough of them. 

Variations for Cottage Cheese Muffins

• Add nuts or seeds: Play with the texture of these cottage cheese muffins by adding chopped toasted pecans or walnuts, or incorporate chia seeds or ground flaxseed. I love to top mine with pepitas for a touch of crunch. 
• Use another fruit: Berries like blueberries and raspberries shine with this recipe, but you can use any fruit, whether you’re choosing fresh or using frozen for ease. Just be sure you chop larger fruits like peaches or strawberries into small pieces. 
• Add extra protein: This recipe calls for rolled oats, but more often than not, I swap them for protein oats, using brands like Kodiak or Bob’s Red Mill. 
• Use another sweetener: Maple syrup is my preferred sweetener here, but there are plenty of sugar alternatives you could use instead. Swap the maple syrup for honey or date syrup if desired. 
• Add a pinch of salt: If you like a sweet-salty combo, add 1/4 teaspoon kosher salt to the muffin batter, or sprinkle the tops of the muffins with flaky salt as they come out of the oven.

Serving Suggestions 

Enjoy these cottage cheese muffins straight out of the oven, or grab a few from the fridge if you’ve prepped them ahead of time. I love them cold, but room temperature is great as well. Try them plain or add an extra drizzle of maple syrup, which is my favorite go-to when I want something sweeter. You could also pair them with yogurt or dust the tops with powdered sugar.