Indulge in rich, chocolaty goodness with these Chocolate Cottage Cheese Muffins! Enjoy a soft, moist, and slightly fudgy texture, thanks to protein-packed cottage cheese. Bake a batch for breakfast, a midday snack, or a guilt-free dessert. Whip up these muffins easily using simple ingredients from your kitchen. Savor every bite of this perfect balance between indulgence and wholesome goodness! Find a similar combo of cottage cheese and chocolate with my Chocolate Cottage Cheese Waffles recipe.
If you love waffle, I highly recommend trying variations of my Greek Yogurt Waffles with my Apple Cinnamon Waffles. Discover more ways to use cottage cheese in muffins with my Carrot Cottage Cheese Muffins, Pumpkin Cottage Cheese Muffins and Cottage Cheese Blueberry Muffins.
Ingredients
Find below the list of ingredients I used to make my Chocolate Cottage Cheese Muffins recipe.
- Flour
- Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Cottage Cheese
- Large Eggs
- Brown Sugar
- Canola Oil
- Vanilla Bean Paste
- Milk
- Chocolate Chips
See recipe card for quantities.
Instructions
Start making the Chocolate Cottage Cheese Muffins by preheating the oven to 375F and lining a muffin tray with liners, either paper or silicone.
- Whisk together in a smaller bowl, the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Use a stick blender of food processor to blend the cottage cheese, as smooth as possible.
- Transfer the blended cottage cheese to a large mixing bowl. Add the brown sugar and eggs to the cottage cheese and whisk until smooth.
- Pour the milk, vanilla, and canola oil into the wet ingredients and mix until incorporated.
5. Add all of the dry ingredients and the chocolate chips, to the wet ingredients. Use a rubber spatula to fold the the batter until there is no more dry flour mixture. Make sure to not overmix the batter.
6. Divide the batter between the 12 prepared muffin cavities. Notice that the batter should almost fill each liner. Place a couple of extra chocolate chips or shaved baking chocolate on top for an optional boost of chocolate.
7. Bake the Chocolate Cottage Cheese Muffins in the preheated 375F oven for 20-25 minutes. The muffins are ready when a toothpick, inserted in the middle comes out clean.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Cottage Cheese - Replace the cottage cheese with 1 cup of Greek Yogurt.
- Chocolate Chips - Substitute the chocolate chips with your desired flavored chips, like mint chips, butterscotch chips, yogurt chips, etc.
- Dairy - Use non-dairy milk like almond or soy and plant-based yogurts in the same quantities if you have dairy sensitivities.
Storage
Cool the freshly baked Chocolate Cottage Cheese Muffins completely at room temperature. Transfer them to an airtight container to maintain their moisture. Store at room temperature for up to 2 days, or refrigerate for up to 5 days for extended freshness. Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Thaw at room temperature or warm in the microwave for a few seconds before enjoying.
Recipe
Chocolate Cottage Cheese Muffins
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- ½ cup Cocoa Powder
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Wet Ingredients
- 1 cup Cottage Cheese
- 2 large Eggs
- ½ cup Brown Sugar
- ¼ cup Canola Oil
- ½ cup Milk
- 1 teaspoon Vanilla
- ½ cup Chocolate Chips
Instructions
- Start by preheating the oven to 375F and lining a muffin tray with liners, either paper or silicone.
- Whisk together in a smaller bowl, the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Use a stick blender of food processor to blend the cottage cheese, as smooth as possible.
- Transfer the blended cottage cheese to a large mixing bowl. Add the brown sugar and eggs to the cottage cheese and whisk until smooth.
- Pour the milk, vanilla, and canola oil into the wet ingredients and mix until incorporated.
- Add all of the dry ingredients and the chocolate chips, to the wet ingredients. Use a rubber spatula to fold the the batter until there is no more dry flour mixture. Make sure to not overmix the batter.
- Divide the batter between the 12 prepared muffin cavities. Notice that the batter should almost fill each liner. Place a couple of extra chocolate chips or shaved baking chocolate on top for an optional boost of chocolate.
- Bake the Chocolate Cottage Cheese Muffins in the preheated 375F oven for 20-25 minutes. The muffins are ready when a toothpick, inserted in the middle comes out clean. Cool the muffins or 10-15 minutes to help them set before eating.
Stefanie says
This has become another recipe I make regularly! I love that it’s not too sweet and that the cottage cheese adds extra protein. I even mix in a scoop of protein powder, and it still turns out great!