Cottage Cheese Oatmeal Muffins
Cottage Cheese Oatmeal Muffins
If you want to add a little extra protein to your baking, try these Cottage Cheese Oatmeal Muffins. I used my trie-and-true oatmeal muffin recipe, but powered up the protein by adding cottage cheese. These muffins are moist, delicious and everything you expect from an oatmeal muffin.
Make sure to read this entire post for helpful recipe tips!
Just simple ingredients
About these Mmmmmmuffins
These are a classic oatmeal muffin but with cottage cheese as an added ingredient for extra protein and muffin tenderness! I love these muffins fresh from the oven, but they’re also delightful with strawberry jam, making them perfect for breakfast. They also make great snacks, and are a nice addition to kids lunches.
Cottage Cheese Oatmeal Muffins Recipe Tips
- OATS: Use quick oats or rolled oats for this recipe (not instant oats). And don’t skip the step of mixing the oats + buttermilk together then letting them sit for 5 minutes!
- COTTAGE CHEESE: Any cottage cheese can be used: 1%, 2% or full fat cottage cheese. If the cottage cheese has a lot of liquid, drain it off first. I prefer to use full fat, small curd cottage cheese.
- BUTTERMILK: These muffins are made with buttermilk. If you don’t have try this buttermilk substitute or use 1/2 cup sour cream and 1/2 cup milk.
- OIL: Vegetable or canola oil. You can use melted butter as well. I have also used melted coconut oil which is good, but it definitely adds a coconut flavour to the muffins.
- STORAGE: Store these muffins in an airtight container on the counter at room temperature. Tip! If you want warm muffins, I like to put them in the microwave for about 10 seconds.
- FREEZING: These muffins freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.
Cottage Cheese Oatmeal Muffins
Ingredients
- 1 cup quick oats
- 1/4 cup oat bran or wheat bran
- 1 cup buttermilk
- 1 large egg
- 1/2 cup cottage cheese (see tips)
- 1/2 cup brown sugar
- 1/2 cup oil (vegetable oil or canola oil)
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees F.
- Line a muffin tin with 12 paper liners (I like to use parchment paper muffin liners).
- In a bowl mix the oats, oat bran and buttermilk, and let sit for about 5 minutes.1 cup quick oats, 1/4 cup oat bran or wheat bran, 1 cup buttermilk
- In another bowl combine the egg, cottage cheese, brown sugar and oil then add this to the oat mixture.1 large egg, 1/2 cup cottage cheese, 1/2 cup brown sugar, 1/2 cup oil
- In a separate large bowl whisk together the flour, baking soda, baking powder and salt.1 cup all purpose flour, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- Add the flour mixture to the oat mixture, mixing gently.
- Scoop the batter evenly between the 12 muffin cups.
- Bake for 25 minutes. The tops of the muffins should be puffed up and golden brown.
- Let the muffins rest in the muffin pan for about 5 minutes, then remove and let cool fully on a wire rack.
More Muffin Recipes
Includes classic recipes for oatmeal, bran, banana and blueberry. Plus new favourites like chocolate chip, buttermilk, morning glory, berry, rhubarb and many more.
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Have a delicious day!
