Description
Deliciously moist and chocolatey Double Chocolate Chip Cottage Cheese Muffins made with protein powder, coconut sugar, and cottage cheese for a soft, tender crumb. These muffins are perfect as a healthy breakfast or snack with a rich chocolate flavor and gooey chocolate chips in every bite.
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
- 1/2 cup chocolate chips (plus extra for topping)
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
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease the cups to prevent sticking.
- Blend Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until smooth and creamy, ensuring no curds remain for a uniform muffin texture.
- Combine 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 incorporated.
- Add Dry Ingredients: Add flour, chocolate protein powder, baking powder, baking soda, and salt to the wet mixture. Gently fold with a spatula until just combined, avoiding overmixing.
- Incorporate Milk and Chocolate Chips: Stir in the milk until the batter becomes thick and chocolatey. Fold in half of the chocolate chips, saving the rest for topping the muffins.
- Fill Muffin Cups and Bake: Divide the batter evenly among the muffin tin cups, filling them to the top. Sprinkle the reserved chocolate chips on each muffin for an appealing finish.
- Bake: Bake for approximately 25 to 30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Cool: Remove the muffins from the oven and let them cool on a wire rack before serving.
Notes
- Blending the cottage cheese smooths out the texture and ensures a soft muffin crumb.
- Do not overmix the batter to avoid dense muffins; fold ingredients gently.
- You can substitute honey with maple syrup for a different flavor profile or to keep it vegan (use flax eggs or vegan egg replacer if needed).
- If you prefer a dairy-free option, substitute the milk and cottage cheese with suitable plant-based alternatives.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
