Can I use ricotta instead of cottage cheese?

Yes, ricotta gives an even creamier texture, though calories may be slightly higher. Use 500 g of ricotta as a substitute.

Why did my muffins turn out dry?

You may have overbaked them. Check with a toothpick — it should come out with a few moist crumbs, not wet batter. Oven times can vary from 18 to 22 minutes.

Can I add protein powder?

Yes, replace 20 g of cottage cheese with 20 g of vanilla whey protein — they'll be even more protein-packed, but texture may be slightly denser.

How do I make them more chocolatey?

Increase cocoa powder to 25 g and add 30 g of sugar-free chocolate chips to the batter for an extra rich flavor.

Cottage cheese-chocolate muffins

Name: Cottage cheese-chocolate muffins
Total time: 20 min
Yield: 6 порций
Cuisine: International
Ingredients: Cottage cheese — 500 g; Chicken egg — 165 g; Bulk sweetener — 20 g; Cinnamon — 1 g; Vanillin — 3 g; Coconut Flakes — 20 g; Cocoa Powder — 15 g

30min

724g

Nutrition per 100g

194

Imagine rich chocolate muffins with a tender, creamy cottage cheese texture that melts in your mouth — but with no sugar and loads of protein. This is the perfect guilt-free dessert for anyone watching their carbs. Coconut flakes add a tropical touch, while cinnamon and vanilla create a cozy aroma. They're incredibly easy to make — just blend everything, pour into molds, and bake. In 30 minutes, you'll have a wholesome treat.

WHAT YOU WILL NEED

From ingredients

7 products

Base

Sweeteners & Spices

Add-ins

SIMPLE PROCESS

Step by step recipe

The beauty of this recipe is its simplicity. Simply toss all ingredients into a blender, blend until smooth, and pour into muffin tins. The cottage cheese and eggs make them incredibly moist and tender. Sweetener keeps them blood-sugar friendly, while cocoa and cinnamon add depth. Bake at 170°C (340°F) for exactly 20 minutes — don't overbake, or they'll dry out.

Step 1

Prep ingredients

Take the cottage cheese (500 g) and eggs (165 g / about 3 large) out of the fridge 15–20 minutes ahead — room-temperature ingredients blend more smoothly.

Step 2

Blend everything

Add all ingredients to a blender: cottage cheese, eggs, sweetener (20 g / about 1.5 tbsp), cinnamon (1 g / ½ tsp), vanilla powder (3 g / 1 tsp), coconut flakes (20 g / 3 tbsp), and cocoa powder (15 g / 2 tbsp). Blend on medium speed for 30–40 seconds until completely smooth.

Step 3

Prep the molds

Preheat the oven to 170°C (340°F). Prepare your muffin tins — silicone pans need no greasing; metal ones should be oiled or lined with paper cups.

Step 4

Fill the molds

Divide the batter evenly among the molds, filling each about ¾ full — the muffins will rise during baking. Smooth the tops with a spoon if needed.

Step 5

Bake

Place the molds in the preheated oven and bake for 20 minutes. Test with a toothpick — it should come out with a few moist crumbs, but not wet batter.

Step 6

Cool and serve

Remove from the oven, let rest in the pan for 5 minutes, then carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.

CHEF'S TIP

Use creamy cottage cheese

For the smoothest texture, use a creamy (not curdy) cottage cheese — it blends more easily and creates a homogenous batter. If yours is dry, add 2 tbsp of milk or kefir.

Don't over-blend

Blend just until smooth — about 30–40 seconds on medium speed. Over-mixing can make the muffins dense and rubbery.

Use silicone molds

Silicone muffin pans require no greasing and make removal effortless. If using metal, grease with oil or line with paper liners.

Cool before removing

Let the muffins rest in the pan for 5 minutes after baking, then transfer to a wire rack — they'll firm up and won't crumble.

SUBSTITUTIONS

Add your taste

Replace sweetener with honey Use 30 g of liquid honey instead of sweetener — the muffins will be more aromatic, but calories and carbs will increase slightly.
No coconut flakes — use nuts Skip the coconut and fold in 30 g of chopped walnuts or almonds for extra crunch.
Add a chocolate glaze Melt 30 g of sugar-free dark chocolate with 1 tbsp coconut oil and drizzle over the cooled muffins for a decadent finish.
Berry-filled muffins Drop 2–3 fresh blueberries or raspberries into the center of each muffin before baking for a burst of fruity freshness.

HOW TO STORE

How to Store Cottage Cheese Chocolate Muffins

Cool completely, then store in an airtight container. They keep at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in the microwave for 15–20 seconds or in the oven at 150°C (300°F) for 5 minutes. Freeze for up to 2 months — thaw at room temperature or in the microwave.

GOOD TO KNOW