This cottage cheese cinnamon roll muffin recipe is everything I love in a sweet healthier treat! They are cinnamon-swirled, lightly sweet, and secretly packed with protein. You would never guess these muffins are made using the high-protein secret ingredient: cottage cheese! This recipe was inspired by my Blueberry Cottage Cheese Muffins, and the two go so well together.
Bonus: they’re made with better-for-you ingredients like coconut sugar and maple syrup instead of refined sugar, but they still taste totally indulgent. My husband said, “I think I could have those muffins for dessert tonight” after dinner.
Why You’ll Love These Cottage Cheese Cinnamon Roll Muffins
This high protein cottage cheese cinnamon roll muffin recipe checks all the boxes: easy, delicious, high in protein, and great for breakfast or snacking. The cottage cheese adds incredible moisture and fluffiness, and I promise, you can’t taste it at all. These muffins taste like a cinnamon roll crossed with a coffee cake, but you can feel good eating one on a weekday morning. I love making a batch to keep in the fridge for grab-and-go snacks or pairing them with a savory option like Cottage Cheese Egg Bites for a balanced breakfast.
If you love this recipe, check out more of my easy baked favorites:
Blueberry Cottage Cheese Muffins
Apple Turnover Recipe with Pie Crust
What You’ll Need
All-purpose flour: A pantry staple and the base of the muffins. You can also do a half-and-half mix with whole wheat flour if you’d like.
Baking powder & baking soda: For rise and fluffiness.
Salt: Balances out the sweetness.
Cinnamon: The star of the show. Use a good quality cinnamon for the best flavor.
Unsalted butter: Softened, not melted. Helps create that rich, tender crumb.
Coconut sugar: Adds a caramel-like sweetness without using refined sugar.
Eggs: Bring structure and richness.
Vanilla extract: Essential for rounding out the warm cinnamon flavor.
Cottage cheese: Full-fat and blended until smooth. Adds protein and softness without altering the taste.
Maple syrup: Adds moisture and natural sweetness. You can sub with honey if needed.
Optional cinnamon swirl or topping: A simple mix of cinnamon, coconut sugar, and a little melted butter to create a cinnamon roll vibe.
Milk: If the batter is too thick, don’t force it! Add a little drizzle of milk to loosen it up.
How to Make This Cottage Cheese Cinnamon Roll Muffin Recipe
Step 1: Preheat the oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
Step 2: In a blender, cream the softened butter and coconut sugar with short pulses until creamy. Add eggs, vanilla, maple syrup, and the blended cottage cheese. Blend until smooth.
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Pour the wet ingredients into the dry and fold gently just until combined. Don’t overmix! The batter will be thick. If it feels too thick, add a drizzle of milk to loosen up the dough.
Step 5: Optional: Mix a quick cinnamon swirl (1–2 tbsp melted butter, 2 tbsp coconut sugar, 1 tsp cinnamon) and spoon a little into each muffin and swirl with a toothpick before baking for a cinnamon roll effect.
Step 6: Divide the batter evenly among the muffin cups, filling nearly to the top.
Step 7: Bake for 20–22 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let cool in the pan for 5–10 minutes before transferring to a wire rack.
Storage & Make Ahead
Store these muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They also freeze beautifully—just wrap well and freeze for up to 2 months. Reheat in the microwave for a warm, cinnamon roll-like treat!
Helpful Tools for This Recipe
I love using my blender to make the batter super smooth and quick. It handles the cottage cheese and wet ingredients perfectly.
For prep, I always reach for my Acacia Wood Cutting Boards—they’re beautiful and sturdy. And cleanup is quick with my go-to Scrub Daddy, which is gentle on my muffin pan but gets everything spotless.
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Expert Tips & Tricks
- Blend your cottage cheese: This makes the batter smooth and the texture fluffy.
- Use parchment muffin liners to avoid sticking.
- Don’t skip the cinnamon swirl if you want more of that classic cinnamon roll flavor!
- Bake right after mixing to get the best rise and texture.
When to Serve These Muffins
These cottage cheese cinnamon roll muffins are great for cozy breakfasts, Sunday brunches, or meal prep snacks. I like pairing one with a matcha latte or a quick scrambled egg for a protein-packed morning.
Craving more cozy breakfast ideas? Check out all my Breakfast Recipes.
FAQs About Cottage Cheese Cinnamon Roll Muffins
Not at all! Blended cottage cheese gives the muffins a light, fluffy texture without altering the flavor.
Yes! Just note it may slightly change the flavor, but it still works great.
Roughly 6–8 grams depending on your cottage cheese and exact ingredients.
Yes, they freeze well! Let them cool, wrap tightly, and freeze for up to 2 months.
Cottage Cheese Cinnamon Roll Muffin Recipe
Equipment
Ingredients
- 5 tbsp unsalted butter softened
- 3/4 cup coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup full-fat cottage cheese blended until smooth
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- Milk as needed 1 tbsp at a time, optional
Cinnamon Swirl
- 1/4 cup coconut sugar
- 1 tbsp ground cinnamon
- 1 1/2 tbsp butter or coconut oil melted
Maple Glaze (Naturally Sweetened)
- 1/4 cup pure maple syrup
- 1 tbsp melted butter or Greek yogurt
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Make the muffin batter: In a large bowl using a hand mixer or stand mixer, beat the softened butter and coconut sugar for 4–5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.5 tbsp unsalted butter, 3/4 cup coconut sugar
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Add the blended cottage cheese and mix just until combined.2 large eggs, 1 tsp vanilla extract, 1 cup full-fat cottage cheese
- Add the flour, baking powder, baking soda, salt, and cinnamon. Gently fold with a spatula until just combined. Do not overmix. (Note: if the batter is too thick, don’t force it. Add 1 tbsp of milk at a time).2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, Milk as needed
- Make the cinnamon swirl: In a small bowl, mix the coconut sugar, cinnamon, and melted butter until combined.1/4 cup coconut sugar, 1 tbsp ground cinnamon, 1 1/2 tbsp butter or coconut oil
- Assemble the muffins: Fill each muffin cup about halfway with batter. Spoon a small amount of cinnamon swirl over the batter, then top with remaining batter. Use a toothpick or knife to gently swirl.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make the maple glaze: Whisk together the maple syrup, melted butter (or yogurt), vanilla, and salt.1/4 cup pure maple syrup, 1 tbsp melted butter or Greek yogurt, 1/2 tsp vanilla extract, Pinch of salt
- Glaze and cool: Let muffins cool for 10 minutes, then drizzle glaze over warm muffins so it lightly soaks in.
Video
Notes
- Cottage cheese tip: Blend the cottage cheese until completely smooth for the best muffin texture, no curds!
- Don’t overmix: Mix the dry ingredients in just until combined to keep muffins light and fluffy.
- Swirl success: A small spoon and toothpick make it easy to swirl the cinnamon layer without overmixing the batter.
- Optional glaze: The maple glaze adds a naturally sweet finishing touch, but the muffins are delicious without it too.
- Storage: Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.
- Pair with: These muffins go great with a matcha latte, coffee, or alongside savory cottage cheese egg bites for a balanced breakfast.
These muffins taste like indulgence, but are healthier! Cottage cheese bakes so well!