Delicious savory muffins with cottage cheese, baby spinach and some parmiggiano for extra rich texture. Easy to make and very tasty.
You can make easily at home delicious naturally high protein muffins with pantry staples! Indeed, these Savory Cottage Cheese Muffins are perfect for breakfast or brunch, rich and delicious.
Did you know that you can also make Protein Cake and Protein Cheesecake with simple ingredients!
Why are these muffins good
- They are delicious and with rich texture
- Naturally high on protein: the cottage cheese, parmesan and yogurt are full of proteins. You can use skyr instead of yogurt for even higher protein content.
- They are super easy to make
- A perfect savory breakfast and snack that you can also bring everywhere with you.
Recipe tips
- Make sure you whisk well the baking powder and the flour and then beware of lumps while you mix the dry and wet ingredients. The number one reason for flat baked goods is when the baking powder does not get absorbed evenly in the batter.
- Bake correctly the muffins: they have to be golden brown on top and well set inside. Don't forget to test with a toothpick!
Variations
The protein content was calculated with these specific ingredients but if it doesn't matter for you, here are some possible substitutions:
- Sour cream or buttermilk instead of yogurt
- Ricotta or feta instead of cottage cheese
- Any parmesan style cheese instead of Parmigiano Reggiano or Grana Padano
You can also use oil instead of butter which will make the batter and later the muffin texture a bit softer.
This is a very easy and delicious recipe that is worth trying. I am sure you will love these muffins!
If you made them, don't forget to share your feedback!
Here are some more delicious recipes that you can prepare easily at home:
📝 Recipe
Cottage Cheese and Spinach Breakfast Muffins
Delicious savory muffins with cottage cheese, baby spinach and some parmiggiano for extra rich texture. Easy to make and very tasty.
Servings: 12 muffins
Calories: 150kcal
Ingredients
- 1 ½ cups/ 180 g all purpose flour
- 2 large eggs, room temperature
- ⅞ cup/ 200 g plain yogurt, room temperature
- 3.5 oz/ 100 g baby spinach, chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 7 oz/ 200 g cottage cheese
- 4 tbsp/ 50 g butter, melted
- 2 oz/ 60 g parmigiano, grated
- 1 tablespoon sesame, optional for topping
Instructions
- Preheat the oven to 374℉/ 190°C. Line a 12 cup muffin tin with paper cases.
- In a medium bowl combine the yogurt and the baking soda.
- Whisk the eggs shortly and add in the yogurt which by this time will have started bubbling. Keep whisking and add also the melted butter.
- Mix together the flour, salt and baking powder in a bowl and gradually add them to the wet mixture, mixing slowly and carefully with a rubber spatula until the batter becomes smooth.
- Fold in the ricotta, spinach leaves and parmigiano until incorporated.
- Spoon the batter into the muffin cases filling them around ⅔ full. Sprinkle with sesame on top.
- Bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean and the muffins turn golden brown. Cool them on a rack for half an hour before serving.
Notes
- Keep the muffins in the fridge for up to 3 days. Preheat them lightly before serving or place them for 30 minutes at room temperature.
- You can also freeze these muffins for up to 2 months in airtight containers or freezer bags.
- Instead of cottage cheese you can use ricotta or any white crumbly cheese.
Nutrition
Calories: 150kcal | Carbohydrates: 13g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 468mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1026IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg
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