Fluffy Cottage Cheese Egg Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan cavities, filling each about three-quarters full for good rise and shape.
- 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.
- 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.
- 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
