Cottage Cheese Cinnamon Roll Muffin Recipe
These cottage cheese cinnamon roll muffins are light, protein-packed, and sweetened naturally, perfect for a grab-and-go high-protein breakfast or cozy snack.
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.
Nutrition
Calories: 200kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 273mgPotassium: 61mgFiber: 1gSugar: 13gVitamin A: 172IUVitamin C: 0.03mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!