Cottage Cheese Zucchini Muffins

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Skill Level: Easy | Yield: 12 standard muffins

Tired of the same old sweet muffins? These Cottage Cheese Zucchini Muffins are a game-changer. Perfectly savory, protein-packed, and bursting with fresh garden flavor, they make an exceptional grab-and-go breakfast, a wholesome snack, or a brilliant side for soups and salads. The magic lies in the combination of moist, grated zucchini and creamy, tangy cottage cheese, which creates an incredibly tender crumb while keeping the muffins delightfully light. Say hello to your new favorite savory bake.

Ingredients

Dry Ingredients:

2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp smoked paprika (optional, for a subtle warmth)
1 cup (100g) finely grated sharp cheddar cheese

Wet Ingredients:

1 1/2 cups (180g) grated zucchini (about 1 medium zucchini, unpeeled)
1 cup (225g) full-fat or low-fat cottage cheese (small curd preferred)
2 large eggs
1/3 cup (80ml) milk (any kind)
1/4 cup (60ml) olive oil or melted, cooled butter
2 tbsp chopped fresh chives or dill (plus extra for garnish)

Instructions

1. Prep & Preheat

Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly with oil or butter. This ensures easy removal later.

Place the grated zucchini in the center of a clean kitchen towel. Gather the edges and twist tightly over the sink to squeeze out as much excess moisture as possible. This step is crucial for preventing soggy muffins. Set the drained zucchini aside.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and smoked paprika (if using). Whisking ensures the leavening agents and seasonings are evenly distributed. Stir in the grated cheddar cheese until it’s coated in the flour mixture. This helps prevent the cheese from sinking to the bottom during baking.

3. Mix Wet Ingredients

In a separate medium bowl, combine the squeezed zucchini, cottage cheese, eggs, milk, and olive oil. Use a fork or whisk to mix thoroughly until the cottage cheese is broken down and the mixture is fairly cohesive. It’s okay if some small curds remain. Stir in the fresh herbs.

4. Bring It All Together

Create a well in the center of the dry ingredients. Pour the wet zucchini mixture into the well. Using a silicone spatula or wooden spoon, gently fold the mixtures together until just combined. A few streaks of flour are perfectly fine—do not overmix. Overmixing develops gluten, leading to tough, dense muffins.

5. Portion & Bake

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. For an extra touch, sprinkle a small pinch of extra cheese on top of each muffin.

Place the tin in the preheated oven and bake for 22-27 minutes. The muffins are done when they are golden brown on top, the tops spring back lightly when touched, and a toothpick inserted into the center comes out clean.

6. Cool & Serve

Allow the muffins to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This stops the cooking process and prevents steaming, which can make the bottoms soggy.

Serve warm, at room temperature, or even chilled. They are fantastic sliced in half and lightly toasted with a smear of butter.

Storage & Reheating

Store: Cooled muffins can be stored in an airtight container in the refrigerator for up to 5 days.
Freeze: These muffins freeze beautifully. Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheat: For best results, reheat in a toaster oven or conventional oven at 350°F (175°C) for 5-10 minutes until warmed through. This restores their lovely texture.

Tips & Variations for Success

Zucchini Prep: Do not skip squeezing the zucchini! Excess water is the enemy of muffin texture.
Cheese Choices: Swap cheddar for Gruyère, Gouda, or feta for a different flavor profile.
Add-Ins: Feel free to fold in 1/4 cup of cooked, crumbled bacon, diced ham, or sun-dried tomatoes for extra heartiness.
Herb Flexibility: No chives? Use scallions, parsley, or 1 tsp of dried Italian seasoning.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Nutritional Information (Per Muffin)

Calories: ~185 kcal
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 1g
Protein: 8g
Total Fat: 9g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 380mg

Nutritional values are estimates calculated using low-fat cottage cheese and olive oil, and may vary based on specific ingredients and brands used.

Cottage Cheese Zucchini Muffins

Ingredients