Simple Cottage Cheese Oatmeal Blender Muffins

Cottage cheese oatmeal muffins are a fantastic solution for busy mornings, and they’re so easy to make in under 40 minutes. Here’s a recipe that takes basic breakfast muffins and upgrades them with protein-packed cottage cheese and hearty oats.

It’s a quick and satisfying option that doesn’t require you to spend hours in the kitchen. These muffins would be delicious on their own, paired with your favorite spread, or as part of a complete breakfast with fresh fruit and a hot cup of coffee. Perfect for hectic weekday mornings or leisurely weekend brunches alike.

© Image: Mollyshomeguide.com / Photograph by Molly

Why You’ll Love These Cottage Cheese Muffins

  • High protein breakfast – Thanks to cottage cheese and eggs, these muffins pack a protein punch that will keep you feeling full all morning long.
  • One-bowl blender recipe – Just toss everything in your blender and mix – no multiple bowls or complicated steps required. Clean-up is a breeze!
  • Healthier ingredients – Made with wholesome oats, cottage cheese, and just a touch of maple syrup, these muffins are a nutritious alternative to traditional sugary breakfast pastries.
  • Meal prep friendly – Make a batch on Sunday and enjoy quick, grab-and-go breakfasts all week. They store well in both the fridge and freezer.
  • Kid-approved taste – The mini chocolate chips and warm cinnamon make these muffins taste like a treat, while secretly packing in protein and whole grains.
 

What Kind of Cottage Cheese Should I Use?

For these blender muffins, regular 4% milkfat cottage cheese tends to work best since it adds moisture and richness to the final product. While you can use low-fat cottage cheese in a pinch, it might result in slightly drier muffins. The size of the curds doesn’t matter too much here since everything gets blended smooth, but many bakers prefer small or medium curd cottage cheese since it’s easier to measure accurately. Just make sure to drain off any excess liquid that might be sitting on top of your cottage cheese before measuring – this helps keep the moisture level in your muffins consistent.

 

Options for Substitutions

These muffins are pretty adaptable – here’s what you can swap if needed:

  • Cottage cheese: You can replace cottage cheese with Greek yogurt or ricotta cheese – just make sure to drain any excess liquid first. The texture might be slightly different, but they’ll still taste great!
  • Rolled oats: Quick oats work fine here too. Just don’t use steel-cut oats as they won’t blend properly. If you’re gluten-sensitive, make sure to use certified gluten-free oats.
  • Maple syrup: Feel free to use honey or agave nectar instead. If using honey, reduce the amount to 1½ tablespoons since it’s sweeter than maple syrup.
  • Mini chocolate chips: Regular chocolate chips work too, or try swapping them with blueberries, chopped nuts, or raisins for a different twist. For sugar-free options, sugar-free chocolate chips are a good choice.
  • Spices: Not a fan of nutmeg? Leave it out or replace it with extra cinnamon. You could also try pumpkin pie spice or apple pie spice for a different flavor profile.
  • Eggs: The eggs are important for structure in this recipe, but if you need to make them vegan, try using 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, let sit for 5 minutes). Note that the texture will be denser.
 

Storage Instructions

Keep Fresh: These cottage cheese oatmeal muffins stay good at room temperature for up to 2 days in an airtight container. For longer storage, pop them in the fridge where they’ll keep fresh for up to 5 days. I like to line the container with paper towels to absorb any extra moisture and keep the muffins from getting too soft.

Freeze: These muffins are perfect for freezing! Once they’re completely cool, place them in a freezer bag or container and they’ll stay fresh for up to 3 months. I often make a double batch just to have some ready in the freezer for busy mornings.

Thaw & Warm: When you’re ready to enjoy a frozen muffin, let it thaw overnight in the fridge or for about an hour at room temperature. If you like them warm, pop them in the microwave for 15-20 seconds, or warm them in the oven at 350°F for about 5 minutes. The chocolate chips get slightly melty again – so good!

 

© Image: Mollyshomeguide.com / Photograph by Molly
 

How to Know When the Cottage Cheese Muffins are Done

To check if your muffins are ready, gently press the top with your finger – it should spring back and not leave an indentation.

You can also insert a toothpick into the center of a muffin, and it should come out clean or with just a few moist crumbs (but no wet batter).

The tops should be lightly golden brown, and you might see small cracks on the surface.

If you notice the muffins pulling away slightly from the sides of the pan, that’s another good sign they’re done.

 

Cottage Cheese Oatmeal Blender Muffins FAQ

How smooth should I blend the mixture?

I recommend blending until the oats and cottage cheese are completely smooth, which usually takes about 1-2 minutes in a high-powered blender. You shouldn’t see any visible cottage cheese curds or whole oats in the batter. If you still see some pieces, keep blending in 15-second intervals until smooth.

Why do my muffins look dense in the middle?

Due to the high protein content from the cottage cheese, these muffins naturally have a slightly denser texture than traditional muffins. This is totally normal! They might not rise as high as regular muffins, but they should still be soft and moist. Just make sure not to overmix once you’ve added the chocolate chips.

Do I need to let the batter rest before baking?

No, you don’t need to let this batter rest before baking. Since we’re using a blender to break down the oats and cottage cheese, the ingredients are already well-combined and ready to go. You can pour the batter straight into your muffin tin and pop them in the oven right away.

© Image: Mollyshomeguide.com / Photograph by Molly
 

Estimated Nutrition

  • Calories: ~1450-1500
  • Protein: ~65-70g
  • Carbohydrates: ~170-180g
  • Fiber: ~15-20g
  • Sugar: ~50-55g (including natural sugars from oats and added sugars from maple syrup and chocolate chips)
  • Fat: ~55-60g
  • Saturated Fat: ~25-30g
 
Preparation Time10-15 minutes
Cooking Time22-25 minutes
Total Time32-40 minutes
Level of DifficultyEasy
Servings9
EquipmentBlender, muffin tin
 

Ingredients

  • 1 cup plain cottage cheese (226 grams)
  • 1 1/4 cups rolled oats (125 grams)
  • 2 large eggs
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla essence
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons mini chocolate chips (about 90 grams)
 

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350 degrees Fahrenheit.

Prepare a muffin tin by either lining it with silicone muffin cup liners or greasing a nonstick muffin tin to prevent the muffins from sticking.

 

Step 2: Blend the Ingredients

In a blender, add the following ingredients in the order listed: cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt.

Blend the mixture until smooth, about 30 seconds, but be careful not to over-blend.

This will ensure a well-combined batter without excess air.

 

Step 3: Incorporate Chocolate Chips and Rest the Batter

Stir in most of the mini chocolate chips, reserving about 1 tablespoon for later use.

Allow the batter to sit for 5 minutes to thicken slightly, which helps in achieving a better texture for the muffins.

 

Step 4: Fill Muffin Tins and Bake

Using a cookie scoop or about 2 1/2 tablespoons worth of batter, fill 9 muffin tins.

Sprinkle the remaining chocolate chips on top of each muffin.

Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown.

After baking, allow the muffins to cool in the tin for a couple of minutes to make them easier to remove.

 


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