Cottage Cheese Chocolate Chip Muffins
These cottage cheese chocolate chip muffins are soft, moist, and packed with chocolate chips for a more balanced, high-protein muffin. Made with simple ingredients, they're perfect for breakfast or snacking.
Servings: 12
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet ingredients
- 1 cup whole milk cottage cheese (full fat)
- 1/3 cup milk
- 1/3 cup avocado oil (or other neutral oil)
- 1/2 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F.
- Add the flour, baking soda, baking powder, and salt to a large bowl and whisk to combine. Set aside.
- In a high speed blender, add the cottage cheese, milk, oil, honey, eggs, and vanilla. Blend until smooth.
- Add the wet ingredients to the dry ingredients, using a rubber spatula to make sure to get all of the wet ingredients out of the blender.
- Mix the wet and dry ingredients together until just combined. Avoid overmixing. Fold the chocolate chips into the batter last.
- Divide the muffin batter evenly in a muffin tin lined with muffin liners. Top with extra chocolate chips.
- Bake on the lower middle rack for 17 to 19 minutes until a toothpick comes out clean. Note: These muffins start to brown quickly when they're done, so make sure to check on them around 15-16 minute to avoid overbaking.
- Cool for 5 minutes and transfer to a wire rack to cool completely.
Notes
- Make sure to blend cottage cheese until smooth.
- Don't overmix the batter or muffins are more likely to be dense.
- Watch the baking time closely to avoid over baking and dry muffins.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 293mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 78IU | Calcium: 73mg | Iron: 1mg
