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A plate of savory muffins with golden tops and green herb flecks, placed beside a checkered cloth napkin and two forks on a light surface. More muffins are visible in the background.
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5 from 6 votes

Cottage Cheese Savory Muffins Recipe

Healthy savory cottage cheese muffins with veggies and cheese. High-protein, fluffy, and perfect for meal prep or breakfast.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Mediterranean
Keyword: easy, healthy, Muffins, savory
Servings: 12
Calories: 179kcal

Equipment

Ingredients

For the muffin batter:

  • 1 cup Cottage cheese
  • 4 Eggs large
  • ¼ cup Milk any kind
  • 3 tablespoons Olive oil
  • 1½ cups All-purpose flour *read notes
  • 1½ teaspoons Baking powder
  • 1 teaspoon Salt or to taste
  • Black pepper to taste
  • 1 teaspoon Dried oregano

For the mix-ins:

  • 1 cup Fresh Spinach roughly chopped
  • 1 cup Carrot Shredded
  • ⅓ cup Olives sliced
  • 1 cup Grated cheese read notes
  • ⅓ cup Feta crumbled
US Customary - Metric

Instructions

  • Prep: Preheat oven to 180°C (350°F). Lightly grease a muffin tin with butter or cooking spray and set aside.
  • Mix the wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, milk, and olive oil until mostly smooth. (It’s fine if small curds remain, they melt into the muffins while baking.)
  • Combine dry ingredients: Add the flour, baking powder, salt, black pepper, and oregano directly into the same bowl. Stir just until combined. Do not overmix.
  • Fold in mix-ins (read notes): Fold in the spinach, shredded carrot, olives, grated cheese, and feta. The batter will be thick, that’s exactly what you want.
  • Fill and bake: Divide the batter evenly between the muffin cavities, filling each about ¾ full.
  • Bake for 24–26 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
  • Cool: Let the muffins cool in the pan for 5–10 minutes, then gently loosen the edges with a knife and transfer to a wire rack.
  • Serve warm or at room temperature.

Video

Notes

  • Flour: All-purpose flour gives the softest texture. You can replace up to half with whole wheat flour for a more hearty, slightly denser muffin. Spelt flour works as a 1:1 substitute and adds a mild nutty flavor. For gluten-free, use a 1:1 gluten-free baking blend. Avoid almond or coconut flour, as they require adjusting the liquid.
  • Cheese: I used a combination of mozzarella and gouda. Cheddar, Monterey Jack, Gruyère, all work great.. Feta adds saltiness and structure, highly recommended but optional.
  • Mix-ins: All mix-ins are optional and customizable. Think of this recipe as a savory muffin base, you can adjust it based on what you have. Other great additions
    • Sun-dried tomatoes
    • Sautéed mushrooms
    • Cooked broccoli
    • Corn kernels
    • Fresh herbs (parsley, dill, basil, chives)
    • Cooked bacon bits
    • Roasted red peppers
    • Just avoid adding very watery vegetables unless they’re sautéed first, excess moisture can affect texture.
  • Storage: 
    • Store in an airtight container in the fridge for up to 4 days.
    • Reheat 20–30 seconds in the microwave.
    • Freeze for up to 2 months and thaw overnight in the fridge.
  • Meal prep: These are perfect for breakfast, lunchboxes, or a quick savory snack. They also pair beautifully with a side salad or yogurt dip.
 

Nutrition

Calories: 179kcal | Carbohydrates: 15g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 499mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2227IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg