Cottage cheese chocolate chip muffins
These healthier chocolate chip muffins are rich, moist, chocolatey, and filled with wholesome goodness—plus a secret protein boost from cottage cheese. They’re a total hit in my house, and the best part? They are freezer friendly, which makes them perfect for batch baking!
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.
Tried this recipe?Let us know how it was!