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

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)

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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 1/2 cup of mini chocolate chips.
Spoon the batter into the muffin cups, filling about 3/4 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.

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 different flavors.

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

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Reheat frozen muffins in the microwave for 15–20 seconds for a fresh taste.