Can I use low-fat cottage cheese instead?

Absolutely! While I prefer full-fat for extra richness, low-fat cottage cheese works fine - just expect a slightly less moist texture. The protein content stays great either way!

How do I freeze these muffins?

Freezing is my secret weapon! Let them cool completely, then pop them in a freezer bag with parchment between layers. They'll keep beautifully for 2 months. Thaw at room temperature or microwave for 20 seconds when that chocolate craving hits!

Can I reduce the sugar?

You bet - I've made them with as little as 1/4 cup sugar when cutting back. The cottage cheese's natural creaminess helps balance the reduced sweetness. Some readers swear by swapping in mashed banana for half the sugar too!

Why blend the cottage cheese?

Trust me - blending makes all the difference! It transforms that lumpy texture into silky smoothness that bakes up perfectly. Nobody will guess there's cottage cheese in there - just pure chocolatey goodness.

Chocolate Cottage Cheese Muffins: Moist & Heavenly

Description

Soft and moist muffins made with cottage cheese and chocolate for a protein-rich treat.

Ingredients

1 cup cottage cheese
1/2 cup cocoa powder
1 cup flour
1/2 cup sugar
2 eggs
1/4 cup milk
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
Blend cottage cheese until smooth.
Mix all dry ingredients in a bowl.
Add eggs, milk, and vanilla to the cottage cheese.
Combine wet and dry ingredients.
Pour batter into muffin cups.
Bake for 20 minutes.
Let cool before serving.

Notes

Use full-fat cottage cheese for richer texture.
Store in an airtight container for up to 3 days.
Add chocolate chips for extra sweetness.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American