Cottage Cheese Muffins

Golden, puffy cottage cheese muffins are high in protein, filling, and endlessly adaptable. If you love a savory baked situation, these are for you.

Cottage Cheese Muffins

I'm always on the lookout for cookbooks by Rose Elliot. They aren't always easy to find, particularly if you are like me, living in the United States. For those of you who haven't heard of her, Rose is an accomplished UK-based cookbook author who focuses on vegetarian recipes - three million copies of her books are in print (and probably many more now!). I loved the idea behind her golden, puffy, sun-dried tomato muffins which I came across in Vegetarian Supercook (2006). Not only does the cottage cheese and ground almond base make them a smart way to start the day, but you can adapt the accent flavorings based on whatever you fancy. 
Cottage Cheese Muffins in a Muffin Tin

Rose highlights the combination of tomatoes, cheese, and basil in her version of cottage cheese muffins. The ingredients come together to make your kitchen smell like a cozy pizzeria. In the years since I first highlighted this recipe I’ve baked a good number of variations beyond the original. You can see an herb-flecked version here. It's loaded with fresh thyme, fresh oregano and lots of chives. I’ll include some other variation ideas down below.

Backing up a bit, one of the great things about Rose's recipes (generally speaking) is that many of them strike a nice nutritional balance. They tend to combine proteins, complex carbohydrates, vegetables and good fats together in interesting (and delicious) ways. This is something that is actually harder to do than it sounds and I always appreciate her approach. You see that in a recipe like this one.Cottage Cheese Muffins on a Marble Counter

Cottage Cheese Muffins: The Ingredients

The ingredients called for here are fairly straight forward - eggs, cottage cheese, a bit of flour, some almond meal, etc. Plus whatever accent flavors you want to work in. I do have a couple preference I’ll share though.

  • Cottage Cheese: I tend to grab the low-fat option here. And, the larger the curd the better here. The large curds leave nice pockets of oozy cottage cheese throughout the crumb and I love it. The smaller curd cottage cheese works great as well, you’ll just be missing out on some of those magic spots.
  • Almond meal: You want to use a fine almond meal here. You can buy it, or grind your own in a blender. If purchasing, the skin-on almond meal option is fine, it’s just a bit darker and more rustic. I used the lighter almond meal for the muffins pictured here.

Muffin Batter in Tin Before Baking

Other Things To Know

I encourage you to give these muffins a try (they’re *really* good), but keep a few things in mind. The texture here isn't attempting to emulate a traditional flour-based muffins. These are much moister, less bready, and more quiche-like.  Maybe a better way to think of them is like a souffle's heartier, denser, more portable cousin. 
Muffins Cooling on a Counter After Baking
The muffins can be made gluten-free, use a GF flour or GF flour blend. If you make the muffins mini-sized they are perfect party fare, whether you go Rose’s sun-dried tomato route, the herb-fleck route (pictured) or I’m sure you can dream up countless other ways to flavor the cottage cheese and almond flour-based batter.
Side View of Muffin

Cottage Cheese Muffins: Variations

A few variations, and people have been mentioning other ideas in the comments.

  • chopped olives, lemon zest and chopped herbs
  • roasted, chopped mushrooms and fresh thyme
  • chopped chipotles and adobo sauce
  • roasted garlic, pesto and toasted pine nuts
  • sautéed chopped potatoes and rosemary
  • No nuts version: Amanda noted in the comments, “ I used half cup flax meal and half cup ground pumpkin seeds. They turned out great.”

Muffins Cooling after Baking

Let me know what you think of these, I really enjoyed them hot, as well as room temperature as a quick snack.
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Cottage Cheese Muffins

4.66 from 20 votes

You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I tend to use white whole wheat flour, unbleached all-purpose flour will work as well. To make almond meal, grind 1 cup almond in food processor or blender. You are looking for a flour-like consistency. Be sure to stop short of turning the almonds into an almond paste. Lastly, for Rose’s sun-dried tomato version, omit the below herbs and add 1/4 cup sun-dried tomatoes (in oil), finely chopped and 1/4 cup basil, finely chopped.

Ingredients
  • 1 cup / 8 oz / 227g plain cottage cheese (low-fat is fine)
  • 3/4 cup / 1 oz / 28g parmesan cheese, freshly grated
  • 1/4 cup / 1.25 oz / 35g flour (see headnotes)
  • 1 cup / 3.5 oz / 95g almond meal or almond flour, finely ground
  • 1 teaspoon baking powder
  • 1/4 cup / 60 ml water
  • 4 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/3 cup fresh herbs (I like: 1 tablespoon fresh thyme, 1 tablespoon chopped, fresh oregano & 1/4 cup chopped chives)
Instructions
  1. Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need eight of them.

  2. Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, most of the herbs, water, and eggs, and season with salt, then mix all together.
  3. Spoon the mixture into the muffing cups 3/4 full (or a bit more). Scatter with the remaining Parmesan and herbs. Bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Notes

Makes 8 muffins.

Adapted & Inspired by the Sun-dried Tomato Cottage Cheese Muffins in Rose Elliot’s Vegetarian Supercook (2006).

Serves
8
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Can this be adjusted to make a sweet muffin? Omit the cheese add some sweetener and chocolate chips?

Rosemarie

    Hi Rosemarie - I haven't experimented with this, but let us know if you give it a try!

    Heidi Swanson

Great recipe! And indeed very adaptable! I used 1 chopped jalapeño and a fist-ful of cilantro, used cheddar instead of parmesan (but still gave a generous sprinkle of parm for depth). Came out amazing and looking forward to trying different combinations. Bacon is def on the horizon haha The only thing is I wouldn't use muffin liners next time, a lot of the muffin sticks to it :'(.

Irina

Love this recipe! I substituted coconut flour for almond flour and added diced mushroom, crumbled feta cheese, a few tablespoons of pesto. It turned out delicious. I can’t wait to try different variations. Thank you for sharing!

Kim

    Thanks Kim!

    Heidi Swanson

Delicious! Unfortunately mine stuck to the paper liners—any tips for minimizing this? Thank you!

Ella

So, so good! I used 1/4 cup olive tapenade in lieu of the herbs and cut the salt back to 1/4 tsp. The smell wafting from the oven was heavenly. Lots of stir-in options would work here.

dp

    Fantastic dp - thanks for the note!

    Heidi Swanson

How long can these be stored at room temparature?

leah

    Hi Leah, go ahead and refrigerate them, and then re-heat or let them come back to room temperature when you're ready to enjoy them.

    Heidi Swanson

Also tip for anyone: I used silicone muffin cups and the muffins came out perfectly without sticking to the cases. Love that no oil is needed.

Elizabeth

Wow these are incredible. I've made them 3 times in the last couple of weeks lol. Would you be able to confirm the nutrition info: is that per muffin if you've made 8? Thanks!

Elizabeth

I make these often and discovered they don’t stick to the unbleached liners often available in upscale and natural food stores.

Gail W-H

    Yes - thanks Gail. Great tip! Also, squares of parchment paper tucked into muffin tins are another liner option.

    Heidi Swanson

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