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Chocolate Cottage Cheese Protein Muffins Recipe

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★★★★★

4.9 from 76 reviews

These Chocolate Cottage Cheese Protein Muffins are a deliciously rich and moist treat packed with protein and chocolate flavor. Perfect for a nutritious breakfast or snack, they combine the creamy tang of cottage cheese with cocoa and chocolate chips for an indulgent yet healthy muffin option that supports muscle repair and satisfies your sweet tooth.

Ingredients

Scale

Dairy & Wet 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 tsp vanilla extract
  • 1/4 cup (60 ml) milk (dairy or plant-based) — only if batter seems too thick

Sweeteners

  • 1/2 cup (100 g) brown sugar or coconut sugar (packed)
  • 1/4 cup (50 g) granulated sugar (optional — adjust sweetness)

Dry Ingredients

  • 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

Add-ins

  • 3/4 cup (120 g) chocolate chips or chopped chocolate (plus extra for topping)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease each well thoroughly to prevent sticking.
  2. Puree Cottage Cheese (Optional): If you prefer a smoother texture without visible curds, puree the cottage cheese in a blender or food processor for 10–20 seconds until smooth.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the cottage cheese, eggs, oil or melted butter, brown sugar, granulated sugar (if using), and vanilla extract until fully combined and smooth. This forms the moist base of your batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, protein powder, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  5. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients in two batches, folding gently each time to avoid overmixing. If the batter feels too thick or stiff, slowly add up to 1/4 cup of milk to achieve a moist, scoopable consistency.
  6. Add Chocolate Chips: Gently fold in 3/4 cup of chocolate chips or chopped chocolate, reserving a handful to sprinkle on top of the muffins.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Smooth the tops with the back of a spoon and press the reserved chocolate chips gently onto the surface of each muffin for an attractive finish.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when the tops spring back lightly to touch and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  9. Cool: Allow the muffins to cool in the tin for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. They can be served warm or at room temperature for best flavor and texture.

Notes

  • You can puree the cottage cheese for a smoother muffin texture or leave it as is for added curd texture.
  • Adjust sweetness by using all brown sugar, coconut sugar, or add granulated sugar depending on your preference.
  • If the batter is too thick, adding a little milk helps to loosen it and yield moist muffins.
  • Use chocolate or vanilla protein powder according to your flavor preference.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, use plant-based milk, melted coconut oil, and a vegan protein powder.

Keywords: chocolate muffins, protein muffins, cottage cheese muffins, healthy muffins, high protein baking, chocolate protein snacks

Find it online: https://amayaharis.com/chocolate-cottage-cheese-protein-muffins-recipe/