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Cottage Cheese Cinnamon Roll Muffins
Redondo

Cottage Cheese Cinnamon Roll Muffins

These moist, protein-rich cinnamon roll muffins use blended cottage cheese for incredible softness and just the right sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup blended cottage cheese
  • 2 large eggs
  • 1/3 cup melted butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 pinch salt

Equipment

  • muffin tin lined or greased
  • blender or food processor to smooth cottage cheese
  • mixing bowls for dry and wet ingredients

Method
 

  1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
  2. Blend cottage cheese until smooth and creamy.
  3. In a bowl, whisk eggs, sugars, butter, vanilla, and blended cottage cheese.
  4. In another bowl, whisk flour, baking powder, soda, cinnamon, and salt.
  5. Fold dry into wet ingredients until just combined. Don’t overmix.
  6. Spoon batter into muffin cups, ¾ full. Swirl cinnamon sugar if desired.
  7. Bake 18–22 minutes. Let cool for 5 minutes before transferring.

Notes

Use full-fat cottage cheese and blend until silky. Optional: swirl with extra cinnamon sugar before baking.