Description
Apple cinnamon cottage cheese muffins combine finely diced apple, warm cinnamon, oats, and smooth blended cottage cheese. Maple syrup adds gentle sweetness while neutral oil keeps the crumb tender. These easy homemade muffins make a comforting breakfast or afternoon snack.
Ingredients
- 1½ cups (190 g) all-purpose flour
- ½ cup (45 g) rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (225 g) cottage cheese
- 2 large eggs
- ⅓ cup (80 ml) maple syrup
- ¼ cup (60 ml) neutral oil
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
- 1 firm apple, about 6 oz (170 g), finely diced
Instructions
1. Preheat the oven to 375°F (190°C). Line or grease a 12-cup muffin tin. Stir the flour, oats, baking powder, cinnamon, and salt together in a large bowl. Finely dice the apple.
2. Add the cottage cheese, eggs, maple syrup, oil, milk, and vanilla to a blender. Blend until smooth, scraping down the sides if necessary.
3. Pour the blended cottage cheese mixture into the dry ingredients. Fold gently just until combined. Fold in the diced apple without overmixing. Divide the batter evenly among 12 muffin cups, filling each about three-quarters full.
4. Bake for 20–25 minutes, or until the muffins turn golden and a tester inserted into the center comes out without wet batter. Rest in the pan for 5 minutes, then transfer the muffins to a cooling rack. Cool before serving.
Notes
- Blend the cottage cheese before adding it to the flour for a smoother muffin texture.
- Finely dice the apple so the pieces soften evenly during baking.
- Avoid overmixing once the flour meets the wet ingredients.
- Drain only obvious excess liquid from very wet cottage cheese; do not squeeze it dry.
- Rolled oats or quick oats work well. Do not substitute steel-cut oats.
- Store cooled muffins appropriately or freeze individual muffins for convenient breakfasts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin