Are cottage cheese muffins healthy?

Yes! These muffins are full of protein, healthy fats, and low in carbs. Made with almond flour and fresh herbs, they’re a balanced, nutrient-rich choice for breakfast or snacking. Plus, they’re gluten-free and low in sugar.

Can I freeze cottage cheese muffins?

Absolutely. Once cooled, wrap them individually and store in an airtight container in the freezer for up to 3 months. They’re perfect for meal prep and quick on-the-go bites.

Can I use ricotta instead of cottage cheese?

Yes, ricotta works well, but the texture will be slightly creamier and less firm. It’s a great substitute if you prefer a milder taste and smoother consistency.

What herbs go best with cottage cheese muffins?

Thyme, oregano, and chives are excellent. You can also try dill, parsley, basil, or even cilantro depending on your flavor preferences.

Can I make these muffins dairy-free?

Yes, you can! Use a dairy-free cottage cheese alternative and substitute parmesan with dairy-free cheese or nutritional yeast. The result is still flavorful and moist.

Do I need to drain the cottage cheese first?

If it’s especially watery, yes. Draining excess liquid prevents the muffins from becoming too wet or soggy inside. Use a fine mesh strainer for best results.

Cottage Cheese Muffins – The Best High-Protein Recipe (2025)

Ingredients

Scale

1 cup / 8 oz / 227g plain cottage cheese (low-fat is fine)
3/4 cup / 1 oz / 28g parmesan cheese, freshly grated
1/4 cup / 1.25 oz / 35g all-purpose or gluten-free flour
1 cup / 3.5 oz / 95g almond flour or almond meal
1 teaspoon baking powder
1/4 cup / 60 ml water
4 eggs, lightly beaten
1/2 teaspoon salt
1/3 cup fresh herbs (1 tbsp fresh thyme, 1 tbsp chopped oregano, 1/4 cup chopped chives)

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Instructions

Prep the Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with liners or grease well.
Mix Wet Ingredients: In a large bowl, whisk together eggs, cottage cheese, water, and parmesan until smooth.
Add Dry Ingredients: Stir in almond flour, all-purpose flour, baking powder, and salt until just combined.
Fold in Herbs: Add the chopped fresh herbs and mix gently.
Fill Muffin Cups: Spoon the batter evenly into prepared muffin cups, filling about ¾ full.
Bake: Bake for 20–25 minutes or until golden and a toothpick comes out clean.
Cool: Let muffins cool in the pan for 5 minutes before transferring to a rack. Serve warm or store for later!

Notes

For extra flavor, sprinkle a bit more parmesan on top before baking. You can also add chopped spinach, zucchini, or sun-dried tomatoes for variety. These muffins freeze well and can be reheated in the microwave or oven. Drain cottage cheese slightly if it’s too wet to prevent soggy texture.

Author: Tasty Dwell
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: Healthy, Low-Carb
Diet: Gluten Free