Fluffy Cottage Cheese Egg Muffins Recipe

Introduction

Fluffy Cottage Cheese Egg Muffins are a delightful, protein-packed breakfast or snack option. Light and airy, these muffins combine creamy cottage cheese with sharp cheddar and fresh scallions for a savory treat that’s easy to prepare and perfect for busy mornings.

Ingredients

• 1 cup + ½ tbsp (240 g) full fat cottage cheese
• 6 large eggs
• ½ cup (50 g) shredded cheddar cheese
• 4 tablespoons finely chopped scallions (spring onions)
• 2 tablespoons all-purpose (plain) flour
• ½ teaspoon baking powder (gluten free if required)
• ⅓ teaspoon fine sea salt
• Pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F (180°C, 160°C fan, gas mark 4). Grease a 6-hole muffin pan with about 1 teaspoon of butter or cooking spray, then set it aside.
2. Step 2: In a large mixing bowl, whisk the eggs until smooth and well combined.
3. Step 3: Add the cottage cheese, shredded cheddar, chopped scallions, salt, and pepper to the eggs. Whisk together until thoroughly incorporated.
4. Step 4: Sift the flour and baking powder into the mixture, then gently stir in using a whisk just until no flour is visible. Avoid overmixing.
5. Step 5: Spoon the batter evenly into the prepared muffin pan.
6. Step 6: Bake in the center of the oven for 30 to 33 minutes. Remove and allow the muffins to cool in the pan for 10 to 15 minutes before serving to prevent them from falling apart.

Tips & Variations

• Use gluten free flour such as rice flour to make this recipe gluten free without compromising texture.
• Be cautious not to overmix once the flour and baking powder are added to keep the muffins light and fluffy.
• Cool muffins in the pan for at least 10 minutes to allow them to set properly and hold their shape.
• For extra flavor, add finely chopped herbs like chives or parsley.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Warm them gently in the microwave for a few seconds before serving. Muffins freeze well for up to 3 months; defrost overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a non-dairy substitute for cottage cheese?

While traditional cottage cheese is best for texture and flavor, you can experiment with firm tofu or vegan cottage cheese alternatives, though results may vary.

Can these muffins be made ahead of time?

Yes, you can prepare the batter in advance and store it in the fridge for a few hours before baking. Once baked, they also store well as mentioned.

Fluffy Cottage Cheese Egg Muffins Recipe

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★★★★★

4.7 from 71 reviews

Fluffy Cottage Cheese Egg Muffins are a delicious, protein-packed breakfast or snack option, combining creamy full-fat cottage cheese, eggs, cheddar cheese, and scallions. Light, fluffy, and easy to prepare, these muffins bake to perfection in just over 30 minutes, making them an ideal make-ahead dish that can be enjoyed warm or reheated.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 33 minutes
• Total Time: 43 minutes
• Yield: 6 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup + ½ tbsp (240 g) full-fat cottage cheese
• 6 large eggs
• ½ cup (50 g) shredded cheddar cheese
• 4 tablespoons scallions/spring onions, finely chopped
• 2 tablespoons all-purpose/plain flour (use gluten-free flour like rice flour if needed)
• ½ teaspoon gluten-free baking powder
• ⅓ teaspoon fine sea salt
• Black pepper, to taste

For Greasing

• Approx. 1 teaspoon butter or cooking spray

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C, 160°C fan, gas mark 4). Grease a 6-hole muffin pan with butter or cooking spray to prevent sticking.
2. Whisk Eggs Smooth: In a large mixing bowl, whisk the eggs until they are smooth and uniform in texture to create the base of your muffins.
3. Add Cottage Cheese and Flavorings: Whisk in the full-fat cottage cheese, shredded cheddar cheese, finely chopped scallions, salt, and pepper until the mixture is thoroughly combined.
4. Incorporate Flour and Baking Powder: Sift together the flour and baking powder, then gently stir them into the egg mixture using a whisk. Be careful to stop mixing as soon as the flour is no longer visible to keep the batter light and fluffy.
5. Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan cavities, filling each about three-quarters full for good rise and shape.
6. Bake Muffins: Place the muffin pan in the center of the oven and bake for 30 to 33 minutes, until the muffins are set and slightly golden on top.
7. Cool Before Serving: Remove the muffins from the oven and let them cool in the pan for 10 to 15 minutes. This resting time helps the muffins firm up and prevents them from falling apart when removed.
8. Serve Warm: These muffins are best enjoyed warm. Reheat leftovers briefly in the microwave if desired.

Notes

• Avoid overstirring the batter after adding the flour and baking powder to maintain fluffiness.
• Allow muffins to cool in the pan for at least 10-15 minutes to ensure they hold their shape and texture.
• Best served warm to enjoy their soft and fluffy texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly before serving.
• Freeze muffins for up to 3 months; thaw overnight in the refrigerator.
• For gluten-free option, substitute all-purpose flour with rice flour or any preferred gluten-free flour.
• Using a ceramic muffin pan may yield slightly larger muffins; a regular aluminum pan may give you one extra muffin.
• Adjust oven temperature if using a fan-assisted oven according to manufacturer’s guidelines.

Keywords: cottage cheese muffins, egg muffins, healthy breakfast, gluten free muffins, cheesy egg muffins, protein muffins