Cottage Cheese Zucchini Muffins

Soft, wholesome, and subtly sweet, these Cottage Cheese Zucchini Muffins are the kind of baking that fills your kitchen with warmth and curiosity. Tucked inside each tender crumb is the nourishing twist of cottage cheese and delicate ribbons of zucchini, making every bite surprising, balanced, and utterly delicious.

A Slice of Morning Togetherness

Every batch of these muffins draws me back to lazy Sunday mornings. I’d stir together zucchini from the garden and a scoop of creamy cottage cheese, carry the warm baking scent through lazy yawns and sleepy smiles. These muffins don’t just nourish—they carry comfort, and remind me of quiet moments shared over coffee and laughter.

Why You’ll Fall for These Muffins

• Wholesome and nutritious: Cottage cheese adds protein and moistness.
• Lightly sweet and tender: Just enough sweetness, with a soft, cake-like texture.
• Vegetable-friendly: Sneaks in zucchini effortlessly.
• Snack-ready: Perfect with breakfast, for lunchboxes, or a cozy snack.
• Freezer-friendly: Stays moist and flavorful for days.
• Customizable: Add spices, nuts, or swap flours—your call.

Cottage Cheese Zucchini Muffins

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Tender, lightly sweetened muffins made with creamy cottage cheese and fresh zucchini—perfect for a wholesome breakfast or snack on the go.

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Ingredients

Scale 1x2x3x

• 1 ¼ cups all-purpose flour
• ½ cup whole wheat flour (optional)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup granulated sugar
• ½ cup plain cottage cheese
• ½ cup unsweetened applesauce or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini (moisture squeezed)
• Optional: ½ cup chopped nuts, chocolate chips, or raisins

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Instructions

1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. In a bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat sugar, cottage cheese, applesauce (or butter), eggs, and vanilla until smooth.
4. Gently fold the dry ingredients into the wet just until combined. Fold in zucchini and optional add-ins.
5. Spoon batter into muffin cups, filling ¾ full. Bake for 18–22 minutes until golden and set.
6. Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm or store airtight.

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Notes

• Use room temperature ingredients for even mixing.
• Squeeze zucchini to avoid overly wet batter.
• Don’t overmix—just combine until flour disappears.

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Nutrition

• Serving Size: 1 muffin
• Calories: 160
• Sugar: 8g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 35mg

Keywords: Zucchini muffins, cottage cheese muffins, healthy muffins, protein breakfast, snack muffins

Pro Tips for Muffin Magic

• Grate zucchini fine: Ensures even moisture and avoids dense texture.
• Drain excess moisture: Squeeze zucchini lightly to protect crumb structure.
• Room-temp ingredients: Blends more smoothly, giving lift.
• Don’t overmix batter: Stir until just combined for tender muffins.
• Check doneness: Insert a toothpick—look for moist crumbs, not wet batter.