Apple Cinnamon Cottage Cheese Muffin Recipe
Soft, moist, and packed with warm cinnamon flavor, these Apple Cinnamon Cottage Cheese Muffins are a satisfying and protein-rich twist on a classic.
The cottage cheese creates a tender crumb and adds a subtle creaminess, while chopped apples offer natural sweetness and texture in every bite.
Ingredients
1 cup all-purpose flour
½ cup whole wheat flour (or use all-purpose for a lighter muffin)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
⅓ cup maple syrup or honey
½ cup plain Greek yogurt
¾ cup cottage cheese (full-fat or low-fat)
¼ cup milk of choice
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract
1 medium apple, peeled and finely chopped (Honeycrisp or Fuji work well)
Optional Add-ins:
¼ cup chopped walnuts or pecans
2 tablespoons raisins or dried cranberries
Instructions
1. Preheat the Oven and Prep Your Pan
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line with paper muffin liners for easy cleanup.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until well combined and fragrant.
3. Combine Wet Ingredients
In another bowl, whisk the eggs with maple syrup, Greek yogurt, cottage cheese, milk, melted butter, and vanilla extract. Mix until smooth, though it’s okay if the cottage cheese stays slightly lumpy.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix or the muffins may turn out dense.
5. Fold in Apples and Add-ins
Fold in the chopped apple and any optional mix-ins like nuts or raisins. Distribute the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
6. Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Tips & Notes
Don’t overmix: Stir the batter just until everything is combined to keep the muffins light and fluffy.
Cottage cheese texture: Small curd cottage cheese works best and blends smoothly into the batter. If you prefer a completely smooth texture, pulse it briefly in a blender before using.
Add crunch: For a crispier top, sprinkle each muffin with a little turbinado sugar or chopped nuts before baking.
Storage: These muffins keep well in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. Freeze for up to 3 months and reheat in the microwave.
Serving Suggestions
Enjoy warm with a pat of butter or a drizzle of honey
Pair with your morning coffee or tea for a cozy breakfast
Serve alongside a dollop of Greek yogurt and extra apple slices for added protein
Pack in lunchboxes for a wholesome snack
Make a batch ahead for grab-and-go weekday breakfasts
