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Cottage Cheese Chocolate Chip Muffins

Cottage cheese chocolate chip muffins with a soft, moist crumb and melty chocolate chips baked at 375°F. A quick batter method makes tender muffins that stay fresh for days, topped with extra chips and optional coarse sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon optional
Wet ingredients
  • 2 eggs large
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup full-fat cottage cheese
Chocolate chips and topping
  • 0.75 cup semi-sweet chocolate chips divided
  • 1 tbsp coarse sugar optional, for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 375°F, then line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. Set the pan aside while you mix the batter.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until evenly combined.
Mix the wet ingredients
  1. Beat the eggs, granulated sugar, and light brown sugar in a large bowl until smooth.
  2. Stir in the vegetable oil, vanilla extract, and full-fat cottage cheese until well combined.
Combine and fill
  1. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, avoiding overmixing to keep the muffins tender.
  2. Fold in 1/2 cup of the chocolate chips.
  3. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Top and bake
  1. Sprinkle the remaining chocolate chips and the coarse sugar over the tops.
  2. Bake for 18–22 minutes at 375°F, until the tops are lightly golden and a toothpick inserted into the center comes out with only a few moist crumbs.
Cool and serve
  1. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  2. Serve warm or at room temperature.

Notes

For best texture, stop mixing as soon as the dry streaks disappear so the muffins stay soft and moist. Store airtight at room temperature up to 3 days or in the fridge up to 5 days; warm briefly in the microwave if desired. Freezing is yes—freeze cooled muffins up to 2 months and thaw at room temperature. If you want a lighter option, use low-fat cottage cheese for a slightly less rich crumb while keeping the same method.