Uploaded March 2026 | Updated September 2026, 2 weeks ago
These savory cottage cheese muffins are fluffy, protein-packed, and incredibly easy to make. Perfect for breakfast, meal prep, or a quick healthy snack, they’re made with simple ingredients and come together in minutes. Soft inside, golden on the outside, and full of flavor, you’re going to love this one.
►Full written recipe: thecookingfoodie.com/recipe/savory-cottage-cheese-muffins
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the muffin batter:
1 cup (225g) Cottage cheese
4 Eggs, large
1/4 cup (60ml) Milk of choice
3 tablespoons (45ml) Olive oil
1½ cups (190g) All-purpose flour *read notes
1½ teaspoons Baking powder
1 teaspoon Salt *or to taste
Black pepper to taste
1 teaspoon Dried oregano
For the mix-ins:
1 cup (50g) Fresh spinach, roughly chopped
1 cup (120g) Shredded carrot
1/3 cup (50g) Olives, sliced
1 cup (100g) Grated cheese *read notes
1/3 cup (50g) Feta, crumbled
Instructions:
1. Prep: Preheat oven to 180°C (350°F). Lightly grease a muffin tin with butter or cooking spray and set aside.
2. Mix the wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, milk, and olive oil until mostly smooth. (It’s fine if small curds remain, they melt into the muffins while baking.)
3. Combine dry ingredients: Add the flour, baking powder, salt, black pepper, and oregano directly into the same bowl. Stir just until combined. Do not overmix.
4. Fold in mix-ins (read notes): Fold in the spinach, shredded carrot, olives, grated cheese, and feta. The batter will be thick, that’s exactly what you want.
5. Fill and bake: Divide the batter evenly between the muffin cavities, filling each about ¾ full.
6. Bake for 24–26 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
7. Cool: Let the muffins cool in the pan for 5–10 minutes, then gently loosen the edges with a knife and transfer to a wire rack.
8. Serve warm or at room temperature.
These savory cottage cheese muffins are fluffy, protein-packed, and incredibly easy to make. Perfect for breakfast, meal prep, or a quick healthy snack, they’re made with simple ingredients and come together in minutes. Soft inside, golden on the outside, and full of flavor, you’re going to love this one.
►Full written recipe: thecookingfoodie.com/recipe/savory-cottage-cheese-muffins
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the muffin batter:
1 cup (225g) Cottage cheese
4 Eggs, large
1/4 cup (60ml) Milk of choice
3 tablespoons (45ml) Olive oil
1½ cups (190g) All-purpose flour *read notes
1½ teaspoons Baking powder
1 teaspoon Salt *or to taste
Black pepper to taste
1 teaspoon Dried oregano
For the mix-ins:
1 cup (50g) Fresh spinach, roughly chopped
1 cup (120g) Shredded carrot
1/3 cup (50g) Olives, sliced
1 cup (100g) Grated cheese *read notes
1/3 cup (50g) Feta, crumbled
Instructions:
1. Prep: Preheat oven to 180°C (350°F). Lightly grease a muffin tin with butter or cooking spray and set aside.
2. Mix the wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, milk, and olive oil until mostly smooth. (It’s fine if small curds remain, they melt into the muffins while baking.)
3. Combine dry ingredients: Add the flour, baking powder, salt, black pepper, and oregano directly into the same bowl. Stir just until combined. Do not overmix.
4. Fold in mix-ins (read notes): Fold in the spinach, shredded carrot, olives, grated cheese, and feta. The batter will be thick, that’s exactly what you want.
5. Fill and bake: Divide the batter evenly between the muffin cavities, filling each about ¾ full.
6. Bake for 24–26 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
7. Cool: Let the muffins cool in the pan for 5–10 minutes, then gently loosen the edges with a knife and transfer to a wire rack.
8. Serve warm or at room temperature.
