Introduction

Chocolate Cottage Cheese Protein Muffins are a delicious and nutritious way to satisfy your chocolate cravings while boosting your protein intake. These muffins combine creamy cottage cheese and rich cocoa for a moist, tender texture that’s perfect for breakfast or a snack.

Several chocolate chip muffins are placed on a surface with a white marbled texture, each muffin wrapped in white paper liners. The muffins have a golden brown top with a soft, fluffy texture, dotted generously with dark brown chocolate chips both on top and slightly melting into the muffins. The shape is rounded and dome-like, with some muffins in clear focus and others softly blurred in the background, giving a sense of depth. Scattered around the muffins are a few loose chocolate chips, enhancing the chocolate theme. The lighting is soft and natural, highlighting the texture and warm colors of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (225 g) cottage cheese (small or medium curd; puree if you dislike curds)
2 large eggs
1/3 cup (80 ml) neutral oil (vegetable, canola, or melted coconut oil) or 6 tbsp melted butter
1/2 cup (100 g) brown sugar or coconut sugar (packed)
1/4 cup (50 g) granulated sugar (optional — adjust sweetness)
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1/2 cup (50 g) protein powder (chocolate or vanilla)
1/2 cup (45 g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup (60 ml) milk (dairy or plant-based) — only if batter seems too thick
3/4 cup (120 g) chocolate chips or chopped chocolate (plus extra for topping)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with liners or grease the wells to prevent sticking.
Step 2: (Optional) Puree the cottage cheese in a blender or food processor for 10–20 seconds until smooth to avoid visible curds, especially if you prefer a finer texture.
Step 3: In a large bowl, whisk together the cottage cheese, eggs, oil (or melted butter), brown sugar, granulated sugar (if using), and vanilla extract until well combined.
Step 4: In a separate bowl, whisk the all-purpose flour, protein powder, cocoa powder, baking powder, baking soda, and salt to evenly distribute the dry ingredients.
Step 5: Add the dry ingredients to the wet mixture in two additions, folding gently after each addition to avoid overmixing. If your batter feels too thick or stiff, stir in up to 1/4 cup milk to loosen it.
Step 6: Fold in the chocolate chips, reserving a handful to scatter on top of the muffins for an appealing finish.
Step 7: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Smooth the tops gently and press the reserved chocolate chips onto each muffin.
Step 8: Bake in the preheated oven for 18–22 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted near the center comes out mostly clean, with just a few moist crumbs.
Step 9: Allow the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely. They can be enjoyed warm or at room temperature.

Tips & Variations

Use chocolate or vanilla protein powder depending on your flavor preference; vanilla powder gives a milder taste while chocolate reinforces the cocoa flavor.
If you want an extra flavor twist, add 1 tsp espresso powder or a teaspoon of orange zest when mixing the wet ingredients.
For a dairy-free version, use plant-based milk and butter substitutes.
Pureeing the cottage cheese is optional but helps create a smoother crumb without curds.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, warm them briefly in the microwave or oven. These muffins can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

A close-up view of several chocolate muffins on a white marbled surface, each muffin wrapped in a white paper liner. The muffins have a rich brown color and a soft, slightly cracked top generously dotted with shiny, dark chocolate chips, which add texture and contrast. Scattered chocolate chips around the muffins create a casual, inviting look. The background shows more muffins softly blurred, giving a sense of depth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese instead of regular?

Yes, low-fat cottage cheese can be used, but the muffins might be slightly less rich and moist. The protein content remains a plus.

What type of protein powder works best?

Chocolate or vanilla flavored protein powders work best, depending on whether you want a stronger chocolate flavor or a subtler one. Make sure to use a powder that blends easily for smooth batter.