Apple Cinnamon Cottage Cheese Muffins
A delightful blend of apples, cinnamon, and cottage cheese, these muffins are a high-protein treat perfect for any time of day.
Equipment
- 1 muffin tin lined with paper liners or greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup sugar
Wet Ingredients
- 2 large eggs
- 1 cup cottage cheese
- 1/3 cup unsweetened applesauce
- 1/4 cup melted butter
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups diced apples
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and sugar. Stir well to blend the dry ingredients evenly.
- In another bowl, whisk together the eggs, cottage cheese, applesauce, melted butter, and vanilla extract until smooth and well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Gently fold in the diced apples.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Storage
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Notes
Pro Tips: For added texture, sprinkle oats on top before baking. Ingredient Substitutions: Use Greek yogurt instead of cottage cheese for a tangier flavor. How to Serve: Best enjoyed warm with a pat of butter. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: These muffins freeze well for up to 3 months.