These Apple Cinnamon Cottage Cheese Muffins are one of those cozy, feel-good recipes that make your kitchen smell amazing and your mornings a whole lot better.
They’re moist, packed with fall flavor, and have a little protein boost thanks to the cottage cheese.
I’ve made these more times than I can count — they’re great fresh out of the oven, or even the next day as a grab-and-go breakfast or snack.
Why I Love This Recipe
This one’s close to my heart. I first started baking these on chilly fall mornings when apples were overflowing at the farmer’s market. I was trying to eat more protein and had some cottage cheese to use up — next thing I knew, this recipe became a go-to.
- It smells incredible while baking — like apple pie
- Super moist and never dry
- Cottage cheese adds protein and keeps it soft
- No mixer needed — just a bowl and a spoon
- Perfect for breakfast or an afternoon snack
Servings & Time
Servings: 12 muffins
Total Time: 35 minutes
Prep Time: 10 minutes
Bake Time: 25 minutes
What You’ll Need
- 1 cup small curd cottage cheese
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 eggs
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup melted butter
- 1 medium apple, peeled and finely diced (about ¾ cup)
Pro Tips
- Use small curd cottage cheese so it blends in well — no big chunks!
- Dice the apple small so it cooks fully and doesn’t sink in the batter
- Don’t overmix once you add the flour — it keeps the muffins tender
- Let them cool in the tin for 5–10 minutes so they don’t fall apart
- These freeze beautifully — just reheat for a warm snack
Tools Required
- Mixing bowls
- Whisk
- Rubber spatula
- Muffin tin
- Paper liners or non-stick spray
- Measuring cups and spoons
- Small saucepan (for melting butter)
Substitutions and Variations
- Apples: Try pears or grated zucchini for a twist
- Maple Syrup: Can sub honey or all brown sugar
- Butter: Use coconut oil or neutral oil instead
- Flour: Swap with whole wheat flour or oat flour
- Cottage Cheese: Ricotta works too, but it’ll be a bit richer
Make Ahead Tips
- Dice the apples and store in lemon water in the fridge the night before
- Mix dry ingredients and store in a container — just add wet in the morning
- Muffins can be baked, cooled, and frozen for up to 3 months
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 1 ¼ cups all-purpose flour, ½ tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon, and ¼ tsp ground nutmeg until well combined.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk together 2 eggs, ¼ cup maple syrup, ¼ cup brown sugar, 1 tsp vanilla extract, and ¼ cup melted butter until smooth and creamy.
Step 3: Stir in Cottage Cheese
Stir 1 cup small curd cottage cheese into the wet mixture until fully blended.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently fold together until just combined — don’t overmix.
Step 5: Add Diced Apples
Fold in 1 medium apple, peeled and finely diced (about ¾ cup), making sure they’re evenly spread in the batter.
Step 6: Fill Muffin Tin
Line a muffin tin with paper liners or grease well. Divide the batter evenly into 12 muffin cups.
Step 7: Bake
Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick comes out clean and tops are golden brown.
Step 8: Cool and Serve
Let muffins cool in the tin for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temp.
Leftovers and Storage
- Store cooled muffins in an airtight container at room temp for up to 2 days
- Refrigerate for up to 5 days
- Freeze for up to 3 months — reheat in microwave or toaster oven
Macros Information (per muffin, approx.)
- Calories: 150
- Protein: 6g
- Fat: 6g
- Carbs: 18g
- Sugar: 9g
- Fiber: 1g
Why This Recipe Works (Quick Science)
- Cottage cheese adds moisture and protein without making the muffins dense
- Baking powder + baking soda gives the muffins a good rise and fluffy texture
- Apples bring moisture and natural sweetness — small dice helps them distribute evenly
- Butter and eggs help bind and soften the muffin crumb for that perfect bite
Common Mistakes
- Overmixing the batter: Makes muffins tough — gently fold until just combined
- Big apple chunks: They sink or stay crunchy — dice them small
- Skipping paper liners or not greasing: Muffins will stick to the pan
- Using large curd cottage cheese: You’ll get big white pockets in the muffins
What to Serve With
- A dollop of Greek yogurt and drizzle of honey
- Hot coffee or a chai latte
- A slice of cheddar cheese on the side (sweet + savory = yum)
- Add to a breakfast board with fruit, boiled eggs, and nuts
FAQ
Can I use Greek yogurt instead of cottage cheese?
Yes! Use the same amount — it’ll be a little tangier and denser.
Can I make this gluten-free?
Yep, just sub a good 1:1 gluten-free flour blend.
Can I skip the sugar?
You can reduce it, but don’t skip completely — it helps with flavor and texture.
Do these rise a lot?
They rise moderately — don’t overfill the cups.
Now it’s your turn! Whip up a batch of these cozy muffins and let me know how they turned out. Got a twist you tried or a question that popped up? Drop it in the comments — I’d love to hear!