Description
Delight in these moist and fluffy Double Chocolate Chip Cottage Cheese Muffins, a healthier twist on classic chocolate muffins. Made with protein powder and cottage cheese for extra creaminess, these muffins offer a rich chocolate flavor balanced perfectly with sweet chocolate chips, ideal for breakfast or a wholesome snack.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 scoop chocolate protein powder
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs
- 1 cup cottage cheese
- 1/3 cup coconut oil (or any oil of your choice)
- 1/3 cup honey or maple syrup
- 1/2 cup milk
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly to prevent sticking.
- Blend Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until smooth and creamy. This ensures a soft muffin crumb without lumps.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the blended cottage cheese, eggs, coconut sugar, honey or maple syrup, and coconut oil until the mixture is smooth and uniform.
- Add Dry Ingredients: Sift or add the flour, chocolate protein powder, baking powder, baking soda, and salt into the wet mixture. Gently fold with a spatula just until combined, avoiding overmixing.
- Incorporate Milk: Stir in the milk until fully combined and the batter appears thick and chocolatey.
- Add Chocolate Chips: Fold in most of the chocolate chips, reserving a few to sprinkle on top.
- Fill Muffin Tin: Divide the batter evenly into the prepared muffin cups, filling each almost to the top. Sprinkle the remaining chocolate chips on the surface of each muffin.
- Bake: Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool: Remove the muffin tin from the oven and allow the muffins to cool on a wire rack before serving to set the texture.
Notes
- For a dairy-free option, substitute cottage cheese with a plant-based alternative, though texture may vary.
- Ensure the cottage cheese is fully blended to avoid curds in the muffin.
- Do not overmix the batter to keep muffins tender and fluffy.
- Use either honey or maple syrup depending on your taste preference and availability.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
