High-Protein • Fluffy • Cheesy • Perfect for Meal Prep

These savory cottage cheese muffins are moist, fluffy, and packed with protein. Loaded with shredded zucchini, cheddar cheese, and herbs, they’re perfect for breakfast, lunchboxes, or a grab-and-go snack.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 12 muffins

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Ingredients

Wet Ingredients

• 1 cup (225g) cottage cheese
• 3 large eggs
• ¼ cup (60ml) milk
• 2 tbsp olive oil

Dry Ingredients

• 1½ cups (180g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Mix-Ins

• 1½ cups (150g) shredded zucchini, squeezed dry
• 1 cup (110g) shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 2 green onions, finely sliced

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Instructions

Step 1

Preheat the oven to 375°F (190°C).

Grease or line a 12-cup muffin tin.

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Step 2

In a large bowl, whisk together:

• Cottage cheese
• Eggs
• Milk
• Olive oil

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Step 3

In another bowl, combine:

• Flour
• Baking powder
• Baking soda
• Garlic powder
• Onion powder
• Italian seasoning
• Salt
• Black pepper

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Step 4

Add the dry ingredients to the wet ingredients and stir until just combined.

Fold in:

• Shredded zucchini
• Cheddar cheese
• Parmesan cheese
• Parsley
• Green onions

Do not overmix.

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Step 5

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Sprinkle a little extra cheddar cheese on top if desired.

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Step 6

Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Serve warm or at room temperature.

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Nutrition Information

Per Muffin (Approximate)

Nutrition values are estimates and may vary depending on the brands and ingredients used.

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Tips

• Squeeze as much moisture as possible from the zucchini to prevent soggy muffins.
• Blend the cottage cheese if you prefer a smoother texture.
• Add cooked bacon, diced ham, or chopped spinach for extra flavor.
• Don’t overmix the batter to keep the muffins light and fluffy.
• Sprinkle extra Parmesan on top before baking for a crisp, golden crust.

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Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Wrap individually and thaw overnight in the refrigerator.
• Reheating: Microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes.

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Frequently Asked Questions

Can I use low-fat cottage cheese?

Yes. Both full-fat and low-fat cottage cheese work well.

Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I use a different cheese?

Absolutely. Mozzarella, Monterey Jack, Swiss, Gruyère, or feta are delicious alternatives.

Can I add vegetables?

Yes! Finely chopped spinach, bell peppers, mushrooms, broccoli, or grated carrots all work well.

Why are my muffins dense?

Overmixing the batter or using too much liquid can make the muffins heavy. Stir just until combined and be sure to drain the zucchini well.

Can I make them ahead of time?

Yes. They’re excellent for meal prep and stay fresh in the refrigerator for several days.

What can I serve with these muffins?

They’re delicious with scrambled eggs, avocado, tomato soup, a fresh green salad, or a bowl of Greek yogurt for an even higher-protein meal.