Are these muffins a balanced meal?

Yes! These cottage cheese muffins savory are packed with protein, healthy fats, and veggies, making them a balanced, satisfying option for breakfast or snacks. Pair them with fruit or a small side salad for a complete meal.

How does cottage cheese affect baking?

Cottage cheese brings moisture, protein, and a creamy texture to baked goods. In these muffins, it keeps them soft and fluffy without making them soggy. Using full-fat cottage cheese gives the richest flavor and the best texture.

Can I use cottage cheese in muffins?

Absolutely! Cottage cheese works perfectly in muffin recipes, especially when blended into the batter. It adds moisture, boosts protein, and contributes to a fluffy, satisfying texture.

How long will cottage cheese muffins keep?

Keep these savory cottage cheese muffins in an airtight container in the fridge, and they’ll stay fresh for up to 4 days. For longer storage, freeze them for up to 2 months .

Can this recipe be made gluten-free?

Yes! This recipe is naturally gluten-free thanks to almond flour and protein powder. Just double-check that your protein powder is certified gluten-free.

Will cottage cheese melt when baked?

Cottage cheese doesn’t exactly melt like shredded cheese. Instead, it blends into the batter during baking, leaving the muffins moist and fluffy with a creamy interior.

Cottage Cheese Muffins Savory – High Protein, Easy Breakfast

Description

These cottage cheese muffins savory are the perfect high-protein breakfast or snack. Packed with veggies, cheddar cheese, and protein, they’re fluffy, satisfying, and ideal for meal prep. Gluten-free friendly and low-carb, they store well and reheat perfectly.

Ingredients

Scale

1 cup (220 g) cottage cheese (full-fat recommended)

2 large eggs

2 large egg whites

1 ½ cups (168 g) almond flour

½ cup (54 g) unflavored whey protein powder (or egg white protein)

2 teaspoons baking powder

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¼ cup (60 ml) unsweetened almond milk (or water)

6 slices smoked turkey or beef, cooked and chopped

½ cup (70 g) roasted red peppers, chopped

1 cup (113 g) grated cheddar cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin.

2. In a large bowl, whisk together the cottage cheese, eggs, egg whites, and almond milk.

3. Add the almond flour, protein powder, baking powder, garlic powder, salt, and pepper. Mix until just combined.

4. Fold in the smoked turkey, roasted red peppers, and ¾ cup of the cheddar cheese.

5. Divide batter evenly among muffin cups and top with remaining cheese.

6. Bake for 25–28 minutes, until golden and set.

7. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

Full-fat cottage cheese gives the fluffiest texture, but low-fat can be used.

Muffins store well in the fridge for 4 days or in the freezer for 2 months.

To reheat, microwave for 30–45 seconds from fridge or 60 seconds from frozen.

Feel free to swap turkey for cooked bacon, sausage, or go meat-free.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 2g
Sodium: 290mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 12g
Cholesterol: 100mg