Double Chocolate Chip Cottage Cheese Muffins Recipe
These Double Chocolate Chip Cottage Cheese Muffins are a moist and protein-packed treat, combining the richness of chocolate with the creamy texture of cottage cheese. Perfect for breakfast or a healthy snack, these muffins blend protein powder and natural sweeteners for a delicious and satisfying bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 scoop chocolate protein powder
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs
- 1 cup cottage cheese
- 1/3 cup coconut oil (or any oil of your choice)
- 1/3 cup honey or maple syrup
- 1/2 cup milk
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Blend Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until smooth and creamy. This ensures a soft and even muffin crumb without curds.
- Mix Wet Ingredients: In a large bowl, whisk together the blended cottage cheese, eggs, coconut sugar, honey (or maple syrup), and coconut oil until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the flour, chocolate protein powder, baking powder, baking soda, and salt to the wet mixture. Gently fold together with a spatula until just combined, avoiding overmixing to maintain a tender texture.
- Incorporate Milk: Stir in the milk until fully incorporated and the batter looks thick and chocolatey.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins.
- Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling each up to the top. Sprinkle the reserved chocolate chips on top for a decorative finish.
- Bake: Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the muffins to cool on a wire rack before enjoying.
Notes
- You can substitute coconut sugar with brown sugar or regular granulated sugar if preferred.
- Use maple syrup instead of honey for a vegan option, but note it is not completely vegan due to eggs.
- Ensure not to overmix the batter to keep the muffins tender and moist.
- Feel free to swap coconut oil for any neutral-flavored oil like vegetable or canola oil.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Keywords: Double Chocolate Muffins, Cottage Cheese Muffins, Healthy Chocolate Muffins, Protein Muffins, Breakfast Muffins
