Cottage Cheese Bakery-Style Muffins (Egg-Free)
These cottage cheese bakery-style muffins are soft, fluffy, egg-free, and high-protein. A kid-friendly muffin recipe that stays moist for days and is perfect for breakfast, snacks, or school lunches.
Ingredients
- 1 cup cottage cheese blended smooth
- ½ cup milk any, whole works best
- ⅓ cup vegetable oil
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour or gluten-free baking flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Optional Add-In's
- blueberries
- chocolate chips
- cinnamon sugar
- sprinkles
Instructions
- Preheat oven to 400°F. Line and grease your cupcake liners, if using, or grease a standard 12-cup muffin pan. *Use my code above for a true non-stick pan!
- Blend cottage cheese. This step is what makes these muffins taste like bakery muffins instead of “healthy muffins.
- In a large bowl, whisk together cottage cheese, milk, oil, sugar, and vanilla.
- In a medium bowl, mix together your flour, baking powder, baking soda, and salt.
- Fold your dry ingredients into your wet ingredients. Combine until ingredients come together and a few lumps are left.
- Fill each muffin cup almost to the top. Let the batter rest for 5 minutes.
- Bake for 5 minutes at 400℉, then reduce the temperature to 350℉ and bake for another 14-15 minutes. Or until the toothpick comes out with a few crumbs. If you are using my Caraway brand (above in the blog), then bake a minute or so less. These ceramic pans bake everything fast!
Notes
Nutrition Information (Per Muffin – Approximate)
Calories: 205Protein: 7g
Carbohydrates: 26g
Sugar: 12g
Fat: 8g
Fiber: 1g (Protein varies depending on cottage cheese brand used.)