As a mum, I’m always looking for ways to sneak in a little extra goodness without anyone noticing. These healthier chocolate chip muffins are just the trick! They’re rich, moist, chocolatey, and made with wholesome ingredients that will make you feel good about serving them up. And yes, the secret ingredient is cottage cheese!
I know what you’re thinking — Lou you can’t put cottage cheese in muffins, but just trust me on this one-You’d never know it’s in there… and honestly? The kids don’t need to know either!
These muffins have become a total hit in our house (even with my “fussy eater”, which always makes me so happy). They’re perfect for lunchboxes, after-school snacks, or a little treat to enjoy with a cup of tea while the kids are playing “quietly”. The best part? They’re freezer friendly , so I often batch bake them and have a stash ready for those “I want a snack” moments. I hope you enjoy them just as much as we do!
Why You’ll Love These Muffins
- Made with cottage cheese for extra protein (great for growing kids!)
- Rich in chocolate flavour with less sugar
- A mix of plain + wholemeal flour for added fibre
- Super soft, fluffy texture—thanks to the cottage cheese!
- Kid-approved (even if they never know what’s in them)
- Freezer-friendly for grab-and-go snacks or lunchbox wins
Don’t forget to save & share the recipe if you love it—and tell me in the comments if your kids guessed what’s inside?
Cottage cheese chocolate chip muffins
Ingredients
- 160 g plain flour
- 50 g wholemeal flour
- 40 g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 90 g caster or coconut sugar
- 180 g cottage cheese – or substitute for greek yoghurt
- 2 large eggs
- 1 teaspoon vanilla paste or extract
- 100 g butter melted and left to cool for 5 mins (or 100ml vegetable oil)
- 30 ml milk
- 125 g jumbo chocolate chips
Instructions
- Preheat the oven 180ºc fan, line a 12 hole muffin tin with cupcake cases.
- Measure the plain and wholemeal flour into a mixing bowl, sieve in the cocoa powder, baking powder, bicarbonate of soda and sugar. Mix well to combine.
- In a blender add the cottage cheese, eggs, melted and cooled butter, milk and vanilla, blend until smooth.
- Stir through ¾ of the jumbo chocolate chips and pour in the blender wet mix. Stir until no flour remains, but don’t over mix.
- Scoop into the muffin tray, top with remaining choc chips, bake for 18-20 minutes, check with a cocktail stick, when it comes out clean they are done.
- Leave to cool. Warning warm muffins will stick to the paper cases.
- Storage & Freezing Tips:Keep muffins in an airtight container at room temperature for up to 3 days. (Though they rarely last that long in our house.)Let muffins cool completely.Pop them into a freezer-safe zip bag or container.Store for up to 3 months.Take out the number you need and place in an airtight container on the counter. They’ll defrost in 1–2 hours—perfect for lunchboxes or mid-afternoon pick-me-ups.
