Name: Chocolate Chip Cottage Cheese Muffins
Prep time: 10 min
Cook time: PT-491906H37M12S
Total time: PT-491906H37M12S
Cuisine: American
Ingredients: 1 cup cottage cheese (full fat or low fat); 2 large eggs; 1/3 cup sugar (can reduce or substitute with honey/maple syrup); 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup mini chocolate chips (plus extra for topping)

Jump to Recipe·Print Recipe

These Chocolate Chip Cottage Cheese Muffins are a soft, moist, and slightly tangy treat that I can enjoy any time of day. The cottage cheese keeps them wonderfully tender while giving a subtle richness that pairs perfectly with melty chocolate chips. I find them perfect for breakfast, a snack, or even a light dessert.

Chocolate Chip Cottage Cheese Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese (full fat or low fat)
2 large eggs
⅓ cup sugar (can reduce or substitute with honey/maple syrup)
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup mini chocolate chips (plus extra for topping)

Directions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.

Mix wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, sugar, and vanilla extract until combined. It’s okay if the cottage cheese is a bit lumpy.

Combine dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, and salt.

Fold dry into wet: Gently fold the dry ingredients into the wet mixture until just combined. I make sure not to overmix—the batter will be thick.

Add chocolate chips: Fold in ½ cup of mini chocolate chips.

Fill muffin cups: Spoon the batter into the muffin tin, about ¾ full. I like to sprinkle a few extra chocolate chips on top for a prettier finish.

Bake: Bake for 18–22 minutes, until the tops are golden and a toothpick inserted comes out clean.

Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.

Servings and timing

Makes 12 muffins

Prep time: 10 minutes

Bake time: 18–22 minutes

Total time: 28–32 minutes

Variations

I like to mix things up with this base recipe:

Swap half of the all-purpose flour for whole wheat or oat flour for a heartier muffin.

Replace chocolate chips with fresh blueberries or chopped nuts for a different flavor.

Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced twist.

Storage/Reheating

I store my muffins in an airtight container at room temperature for up to 3 days. They also freeze really well for up to 2 months. When I want a fresh-tasting muffin, I pop it in the microwave for 15–20 seconds, and it tastes almost like it just came out of the oven.

FAQs

Can I use low-fat or non-fat cottage cheese?

Yes, I often use low-fat cottage cheese, and the muffins still turn out moist. Non-fat works too, but the texture is slightly less rich.

Can I make these muffins dairy-free?

I haven’t tried a full dairy-free version, but I think using a plant-based yogurt or ricotta-style substitute could work. I would need to test the texture first.

Can I reduce the sugar?

I usually reduce the sugar by a little or swap in honey or maple syrup. The muffins are still sweet enough, especially with the chocolate chips.

How do I prevent the muffins from sticking?

I always line my muffin tin with paper liners or grease it well. This keeps the muffins from sticking and makes cleanup easier.

Can I make the batter ahead of time?

I sometimes prepare the batter in the morning and refrigerate it for a few hours before baking. I just make sure to stir gently before scooping into the muffin tin.

Conclusion

I love these Chocolate Chip Cottage Cheese Muffins because they are simple, versatile, and always turn out tender and delicious. Whether I make them for breakfast, a snack, or a freezer-ready treat, they never disappoint. I can enjoy a little sweet indulgence that still feels a bit wholesome, and that’s a win in my book.

📖 Recipe:

Chocolate Chip Cottage Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 28–32 minutes
Yield: 12 muffins
Diet: Vegetarian

Print Recipe

Description

Soft, moist, and slightly tangy muffins made with cottage cheese and chocolate chips, perfect for breakfast, snacks, or light desserts.

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the cottage cheese, eggs, sugar, and vanilla extract until combined. A few lumps in the cottage cheese are fine.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix; the batter will be thick.
Fold in ½ cup of mini chocolate chips.
Spoon the batter into the muffin cups, filling about ¾ full. Sprinkle extra chocolate chips on top if desired.
Bake for 18–22 minutes, until the tops are golden and a toothpick inserted comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.