Enjoy a nutritious and delicious snack with these jumbo-sized Carrot Cottage Cheese Muffins! Pack protein-rich cottage cheese, naturally sweet carrots, and warm spices into every bite. Savor their moist texture and comforting flavor with minimal effort. Bake a batch for breakfast, a midday snack, or a light dessert. Sneak in extra veggies while keeping things irresistibly tasty. Share with family, meal prep for the week, and indulge guilt-free in these wholesome muffins. Make regular sized muffins with my Cottage Cheese Blueberry Muffins or Carrot Cake Zucchini Muffins.
Add cottage cheese to more recipes like my Cottage Cheese Alfredo and Cottage Cheese Cosmic Brownies. Discover savory muffins by using leftover pizza dough in my Pepperoni Pizza Muffins, or make a batch of my Blueberry Corn Muffins.
Ingredients
Find below the list of ingredients for my Carrot Cottage Cheese Muffins.
- All Purpose White Flour
- Ground Cinnamon
- Baking Powder
- Baking Soda
- Cottage Cheese
- Brown Sugar
- Unsalted Butter
- Large Eggs
- Grated Carrots
- Raisins
See recipe card for quantities.
Instructions
Start the Carrot Cottage Cheese Muffins by preheating your oven to 375F.
- Combine in a medium bowl, the flour, cinnamon, baking powder, and baking soda. Whisk to combine.
- Use an immersion blender to puree the cottage cheese until smooth.
- Pour the blended cottage cheese in a large mixing bowl. Add to it, the eggs, melted butter, and brown sugar. Whisk until smooth.
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula to start mixing the two together.
5. Add the grated carrots and the raisins to the batter. Fold in the ingredients until the the batter comes together, without over mixing.
6. Line 6 jumbo muffin cavities with liners. Divide the batter equally in the muffins liners.
7. Bake the Carrot Cottage Cheese Muffins in the preheated 375F oven for 23-25 minutes. Muffins are ready when a toothpick inserted in the middle comes out clean.
Substitutions and Variations
- 12 Muffins - Use the same recipe to bake in 12 regular sized muffins cavities.
- Apple Muffins - Replace the carrots with the same amount of chopped apples.
- Nuts - Replace ¼ cup of the raisins with ¼ cup of pecans or walnuts. You may also substitute the entire ½ cup of raisins with the same amount of nuts.
Storage
Store your freshly baked Carrot Cottage Cheese Muffins in an airtight container at room temperature for up to two days to maintain their moisture and flavor. Refrigerate them in a sealed container for up to five days to preserve their texture and prevent spoilage.
Freeze the muffins by placing them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for long-term storage. Reheat the frozen muffins in the microwave or oven when ready to enjoy.
Recipe
Carrot Cottage Cheese Muffins
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- 1½ teaspoon Ground Cinnamon
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
Wet Ingredients
- 1 cup Cottage Cheese
- 2 large Eggs
- ½ cup Brown Sugar
- ¼ cup Unsalted Butter melted
- 1¾ cup Carrots grated
- ½ cup Sultana Raisins
Instructions
- Preheat the oven to 375F and line a 6-cavity Jumbo Muffin mold.
- Combine in a medium bowl, the flour, cinnamon, baking powder, and baking soda. Whisk to combine.
- Use an immersion blender to puree the cottage cheese until smooth.
- Pour the blended cottage cheese in a large mixing bowl. Add to it, the eggs, melted butter, and brown sugar. Whisk until smooth.
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula to start mixing the two together.
- Add the grated carrots and the raisins to the batter. Fold in the ingredients until the the batter comes together, without over mixing.
- Divide the batter equally in the 6 muffins cavities.
- Bake the Carrot Cottage Cheese Muffins in the preheated 375F oven for 23-25 minutes. Muffins are ready when a toothpick inserted in the middle comes out clean.
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