Best High Protein Chocolate Chip Muffins With Cottage Cheese

I’ve tried countless desserts in my life, from high-end patisseries to “exclusively for elites” restaurants, but this recipe? It beats them all.

These high-protein chocolate chip muffins with cottage cheese are a game-changer.

They’re moist, fluffy, and packed with just the right amount of sweetness. Plus, they’re loaded with protein, making them a guilt-free treat.

I stumbled upon this recipe during one of my late-night baking experiments. I was skeptical at first: Is cottage cheese in muffins? But trust me, it works. The cottage cheese keeps the muffins tender while adding a protein boost. And the chocolate chips? They’re the perfect indulgence.

What I love most about these muffins is how simple they are. There are no fancy techniques or hard-to-find ingredients, just straightforward, wholesome baking. They’re perfect for breakfast, a snack, or even dessert.

I’ve made these muffins countless times now, and they never disappoint. They’re a hit with my family, my friends, and even my picky neighbour, who rarely compliments anything. If you’re looking for an easy, delicious, and nutritious recipe, this is it.

So, grab your mixing bowl, and let’s get baking. These muffins are about to become your new favourite.

Ingredients

You’ll probably need to go shopping for a good cottage cheese. The rest of the ingredients for this recipe are already in your pantry. Each ingredient is simple, but together, they create something magical.

Cottage Cheese

I used full-fat cottage cheese for richness, but low-fat works, too. It adds moisture and a subtle tanginess that balances the sweetness. Plus, it’s packed with protein.

Eggs

Two large eggs bind everything together, add structure, and provide some extra protein. I always use room-temperature eggs for even mixing.

Maple Syrup

This is my go-to natural sweetener. It adds a hint of caramel-like flavour without being overly sweet. I love how it complements the chocolate chips.

Almond Milk

I used unsweetened almond milk to keep the muffins light. Any milk works, but almond milk adds a subtle nuttiness that I enjoy.

Vanilla Extract

A teaspoon of vanilla enhances all the flavours. I always use pure vanilla extract for the best taste.

Oat Flour

I blended rolled oats to make oat flour, which is gluten-free and gives the muffins a hearty texture.

Baking Powder and Baking Soda

These are essential for that perfect rise. They make the muffins light and fluffy.

Salt

Just a pinch to balance the sweetness and enhance the flavours.

Chocolate Chips

The star of the show! I used semi-sweet chips, but dark chocolate works too.

How To Make High-Protein Chocolate Chip Muffins

1- Start by preheating the oven to 350°F (175°C) and lining a muffin tin with parchment liners. In a blender or food processor, combine the cottage cheese, eggs, maple syrup, almond milk, and vanilla extract. Blend until smooth and creamy. This step ensures the cottage cheese is fully incorporated, giving the muffins their signature texture.

2- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt. Pour the blended wet ingredients into the dry ingredients and gently fold until just combined. Overmixing can lead to dense muffins, so it’s best to stop as soon as the batter comes together.

3- Next, fold in the chocolate chips. I like to reserve a handful to sprinkle on top for an extra chocolatey finish. Divide the batter evenly among the muffin cups, filling each about three-quarters full. This allows room for the muffins to rise beautifully in the oven.

4- Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean. The tops should be golden and slightly springy to the touch. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. They’re best enjoyed warm, but they store well for days.

Serving Suggestions

These muffins work for any occasion. For breakfast, top them with Greek yogurt and honey for a creamy, sweet touch. If you’re in the mood for something richer, add almond butter or a pinch of sea salt to enhance the flavors.

Enjoy them as a dessert with vanilla ice cream or a light dusting of powdered sugar. They’re also a perfect standalone snack, especially with a cup of coffee or tea. This recipe effortlessly fits any occasion.

Tips

Blend The Cottage Cheese Well

Ensuring the cottage cheese is fully blended creates a smooth batter. Lumps can affect the texture, so I always take an extra minute to blend until it’s completely creamy.

This step is key to achieving that perfect, velvety consistency in the muffins.

Use Room Temperature Ingredients

Cold eggs or milk can make the batter uneven and harder to mix. Room-temperature ingredients blend more seamlessly, resulting in a smoother batter and better rise. If I forget to remove the eggs ahead of time, I simply place them in warm water for a few minutes.

Don’t Overmix

Overmixing can result in dense muffins, which is the opposite of what we want. I gently fold the wet and dry ingredients together until they are combined. A few lumps are okay; they’ll work themselves out in the oven.

FAQs

Can I use a different flour? 

I’ve experimented with almond flour, and it works well for a keto-friendly version. The texture will be slightly denser but still delicious. If you’re not gluten-free, regular all-purpose flour can also be used, though the muffins will have a different, slightly lighter texture.

Can I make these ahead? 

Absolutely. These muffins stay fresh for up to five days in an airtight container. I often make a batch on Sunday to enjoy throughout the week. They also freeze beautifully. Just wrap them individually and thaw them at room temperature or in the microwave when you’re ready to eat.

Can I skip the chocolate chips? 

Yes, but they add a delightful sweetness and texture. If you’re skipping them, consider adding nuts, dried fruit, or even a handful of shredded coconut for variety. I’ve tried adding blueberries once, and it turned out wonderfully; just be mindful of the extra moisture they release.