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Soft, fluffy baked donuts are one of my favorite treats to make at home, and the cottage cheese just happens to make them even better. Blended until smooth, it melts right into the batter, creating tender Cottage Cheese Donuts with a little extra protein. They’re just as good for weekend brunch as they are with an afternoon cup of coffee.
The more I bake with cottage cheese, the more I find myself reaching for it. It has a way of making baked treats softer and more tender without changing the flavor, which is exactly why I love it in these donuts.
These Cottage Cheese Donuts have all the qualities I want in a baked donut. They’re light, fluffy, and just sweet enough, without tasting like cottage cheese at all. In fact, they’re one of the first recipes I recommend to anyone who is curious about baking with cottage cheese.
Why Cottage Cheese Works So Well in Donuts
Baking with cottage cheese does a lot more than add protein. Once it’s blended smooth, it practically disappears into the batter, helping create baked donuts with the same light texture you’d expect from your favorite bakery.
Here’s why I love using cottage cheese in these donuts:
- You won’t taste it. Blending the cottage cheese until completely smooth is the key. Instead of tasting cheesy, it simply creates a richer, more tender crumb.
- More protein without changing what makes a good donut. Rather than relying on protein powder, the cottage cheese naturally adds protein while letting the donuts still taste like donuts.
- It keeps the donuts soft. Cottage cheese adds moisture to the batter, which helps these baked donuts stay tender without feeling dense or dry.
- Perfect for baked donuts. Since baked donuts don’t have the richness that comes with frying, cottage cheese helps create a texture that’s light and fluffy right from the oven.
- Easy to customize. Whether you finish them with cinnamon sugar, vanilla frosting, or sprinkles, the donuts have a simple flavor that works with just about any topping.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Cottage Cheese: The cottage cheese is what makes these donuts special. Once it’s blended smooth, the cottage cheese completely disappears into the batter. All that’s left is a softer texture and a little extra protein. I like using 4% milk fat cottage cheese, but you can also use low fat cottage cheese (2% milk fat).
- Whole Wheat Pastry Flour: Whole wheat pastry flour gives these donuts a soft texture while adding a little more whole grain than all-purpose flour. If you don’t have it, white whole wheat flour or all-purpose flour both work well.
- Honey or Maple Syrup: Both work well, so use whichever you prefer. Honey gives the donuts a slightly more classic bakery-style flavor, while maple syrup adds a subtle caramel-like sweetness. Both are delicious for donuts!
- Avocado Oil: A neutral oil keeps the donuts soft for several days. Melted butter works too, but I prefer avocado oil because it lets the vanilla and toppings stand out.
- Toppings: These donuts are delicious with either cinnamon sugar or a simple chocolate or vanilla frosting. If I’m making them for breakfast, I usually reach for cinnamon sugar. For birthdays, holidays or brunch, frosting and sprinkles make them feel a little more special.
How to Make Cottage Cheese Donuts
- Blend the wet ingredients: Preheat the oven to 350°F. Add the cottage cheese, honey, eggs, milk, oil, and vanilla to a blender. Blend on high until smooth.
- Combine the dry ingredients: In a medium bowl, combine the flour and baking powder.
- Mix the wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
- Fill the donut pan: Spray a donut pan with nonstick cooking spray or wipe with a small amount of oil. Fill the donut pans 2/3-3/4 full. I like to use a muffin scoop and then smooth the top of the batter.
- Bake: Bake the donuts for 12-15 minutes until a toothpick comes out clean and the tops are lightly golden brown. Cool in the donut pan for 5 minutes and then remove to finish cooling on a wire rack.
- Coat or frost the donuts: If you’re coating with cinnamon sugar, melt 2-3 tablespoons of butter and brush evenly while they’re still slightly warm before dipping in cinnamon sugar mixture. Wait until they’re completely cool before frosting.
jamie’s tips
Tips for the Best Cottage Cheese Donuts
- Blend the cottage cheese until completely smooth. This is the most important step in the recipe. Blending removes the curds so they disappear into the batter, leaving you with soft, tender donuts instead of a lumpy texture.
- Fill the donut pan about 2/3 to 3/4 full. It can be tempting to add more batter, but overfilling prevents the donuts from baking into that classic donut shape. Too little batter, on the other hand, can leave them a little dry.
- Mix the batter just until combined. Once the flour disappears, stop mixing. Overmixing can make baked donuts tougher instead of light and fluffy.
- Use a silicone donut pan if you have one. I’ve tested both, and I always reach for my silicone donut pan because the donuts pop right out without sticking. If you’re using a metal pan, be sure to grease it well before adding the batter.
- Don’t overbake them. Baked donuts can dry out quickly. Start checking around the 12-minute mark and remove them as soon as a toothpick comes out clean.
Serving Ideas
These Cottage Cheese Donuts are delicious on their own, but here are a few of my favorite ways to enjoy them.
- Breakfast on the go. Pair a donut with a bowl of Greek yogurt and fresh berries for an easy breakfast with even more protein.
- Weekend brunch. Serve them alongside scrambled eggs, fresh fruit, and coffee for a brunch that feels a little special without much extra work.
- Coffee break. Enjoy one with a latte or cup of tea when you’re craving something sweet but still want a snack that’s a little more filling.
- Make it dessert. Warm a donut for a few seconds in the microwave and serve it with frozen yogurt or vanilla ice cream.
- For the kids. Frost them with vanilla icing and sprinkles for birthdays, playdates, or a fun weekend baking project.
Storage and Make Ahead
These donuts stay soft for several days, making them easy to bake ahead for breakfast, snacks, or brunch.
- Room temperature: Store unfrosted donuts in an airtight container for up to 2 days.
- Refrigerator: For longer storage, refrigerate the donuts in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted donuts in a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.
- Make-Ahead Tip: Bake the donuts a day ahead, then frost or coat them in cinnamon sugar the day you plan to serve them. They’re perfect for holiday breakfasts, weekend brunches, or anytime you want a homemade treat without baking that morning.
More Cottage Cheese Snacks and Desserts
If you’ve made and loved these Cottage Cheese Donuts or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Cottage Cheese Donuts
Soft, fluffy Cottage Cheese Donuts made with blended cottage cheese for a little extra protein and a tender texture. Bake them with cinnamon sugar or your favorite frosting for an easy breakfast, brunch, or sweet treat.
Ingredients
- 1 1/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 cup cottage cheese
- 1/4 cup honey or maple syrup
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
Toppings
- Frosting + sprinkles
- Melted butter/coconut oil + cinnamon sugar coating
Instructions
- Preheat oven to 350°F. Prep a donut pan by spraying with nonstick cooking spray or wiping with a small amount of oil. Note: I prefer a silicone donut pan, so the donuts pop right out without sticking
- In a medium bowl, combine the flour and baking powder.
- In a blender, add the cottage cheese, honey, eggs, milk, avocado oil, and vanilla extract. Blend on high until smooth.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Fill the donut pan 2/3 to 3/4 full. If you over fill them, they won't bake in the donut shape. If you under fill them, they'll be dry. I like to use a muffin scoop and then smooth the top of batter.
- Bake for 12-15 minutes until a toothpick comes out clean and the tops are lightly golden brown. Cool in the donut pan for 5 minutes and then remove to finish cooling on a wire rack.
- To frost, wait until they are completely cool before frosting. If you're coating with cinnamon sugar, melt about 2 tablespoons of butter or coconut oil and brush each donut evenly before dipping in a cinnamon sugar mixture.
Notes
- Whole wheat pastry flour: You can substitute white whole wheat flour or all-purpose flour with similar results.
- Blend the cottage cheese until completely smooth so it disappears into the batter and creates a tender texture.
- Fill the donut pan only ⅔ to ¾ full. Overfilling prevents the donuts from baking into their classic donut shape.
- A silicone donut pan works best because the donuts release easily.
- Nutrition information is for the plain donuts only and does not include frosting, cinnamon sugar, sprinkles, or other toppings.
Nutrition
Serving: 2donuts | Calories: 228kcal | Carbohydrates: 30g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 222mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 86IU | Calcium: 43mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
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Food photography by Marie-Catherine Dubé.
