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Fluffy Cottage Cheese Egg Muffins

Category: Start Your Day Right

These fluffy muffins combine creamy cottage cheese, sharp cheddar, and fresh scallions for a tasty bite. Whisked eggs give them their signature airy texture, making them an easy choice for breakfast or a wholesome snack. After baking, allow the muffins to cool briefly in the pan for best texture. They're delicious warm, keep well in the fridge, and can be frozen for future meals. For a gluten free version, swap in rice or your preferred gluten free flour. With a mild tang and satisfying flavor, they're perfect for busy mornings or something savory on the go.

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Updated on Wed, 14 May 2025 11:32:58 GMT
A tray of muffins with green toppings. Save
A tray of muffins with green toppings. | sweetbyemma.com

These cottage cheese egg muffins come together quickly for a protein-packed breakfast or snack with a tangy twist. Both cheeses give a savory depth while scallions bring a fresh lift. The texture is fluffy and light and they taste just as good cold the day after.

When I first made these for my family, I was surprised how quickly they disappeared from the table. Now I bake a double batch to stash some for later lunches.

Ingredients

  • Cottage cheese: full fat gives a soft and creamy base. Look for small curd for the best melt
  • Eggs: are the main binder and add rich protein. Use the freshest eggs you can find for the fluffiest muffins
  • Cheddar cheese: shredded melts beautifully and adds rich flavor. Sharp cheddar delivers a bolder taste
  • Scallions or spring onions: add color and a gentle onion flavor. Choose bright green crisp stems
  • All-purpose or plain flour: provides structure. For gluten free use a reliable rice flour
  • Baking powder: helps the muffins rise up fluffy and light. Check the date for freshness
  • Fine sea salt and pepper: season the batter just right

Step-by-Step Instructions

Preheat the Oven:
Set the oven to 350F or 180C or 160 fan or gas 4. Grease a 6-hole muffin pan with a little butter or cooking spray so the muffins release easily later
Whisk the Eggs:
Crack all six eggs into a large mixing bowl. Whisk really well until the yolks and whites are entirely combined and a little frothy. This air helps create fluffiness
Mix in the Cheeses and Scallions:
Add the cottage cheese, cheddar, scallions, salt and pepper to the bowl. Continue whisking until everything is evenly combined and there are no big lumps
Add the Flour and Baking Powder:
Sift in the flour and baking powder. Very gently fold them into the egg mixture with a whisk just until you can no longer see dry flour. Stop right away so the texture stays light
Fill the Muffin Pan:
Distribute the batter evenly between the muffin holes. The mixture will look quite loose but will firm up as it bakes
Bake Until Golden and Set:
Place the pan in the center of the preheated oven. Bake for 30 to 33 minutes until the tops are puffed and just starting to turn gold
Cool Before Removing:
Set the pan on a rack and let the muffins cool in the pan for ten to fifteen minutes. They will firm as they rest and this makes them easier to lift out without breaking
A tray of muffins with green toppings. Save
A tray of muffins with green toppings. | sweetbyemma.com

I love how the scallions turn sweet and mellow after baking and always sneak in a few extra. My kids now call these “mini breakfast quiches” and request them for lunchbox treats.

Storage Tips

These muffins stay fresh in the fridge for three days if you keep them in an airtight container. You can also freeze them for three months and defrost overnight in the fridge. Reheat quickly in the microwave so they taste freshly baked

Ingredient Substitutions

If you need gluten free use any good gluten free flour blend or rice flour. For a smoky flavor swap in smoked cheddar. Chopped chives or parsley work if you do not have scallions

Serving Suggestions

Serve these egg muffins warm for breakfast with avocado and salsa on the side or pack for a picnic. They also make a handy protein snack after a workout

A Bit of Background

Egg muffins have become a staple in many households thanks to their flexibility and convenience. Adding cottage cheese is popular in Polish and Eastern European cooking for a rich result without needing cream

Recipe FAQs

→ How do you achieve a fluffy texture?

Gently whisking the eggs and avoiding overmixing after adding flour helps keep the muffins light and fluffy.

→ Can these be made gluten free?

Yes, using rice flour or any quality gluten free flour works well for these muffins.

→ What is the best way to serve them?

They taste best warm, either freshly baked or gently reheated in the microwave after storing.

→ How long can leftovers be stored?

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

→ Can you add other ingredients?

Feel free to add your choice of herbs, chopped vegetables, or cooked bacon for extra flavor.

→ Is a muffin pan essential?

A muffin pan gives the classic shape and texture, but well-greased ramekins can also be used.

Fluffy Cottage Cheese Egg Muffins

Soft, tangy muffins with cottage cheese, cheddar, and scallions. Perfect for quick breakfasts or satisfying snacks.

Prep Time
10 min
Cook Time
33 min
Total Time
43 min
By: Emma

Category: Breakfast & Brunch

Skill Level: Easy

Cuisine: Vegetarian

Yield: 6 Servings (6 muffins)

Dietary Preferences: Vegetarian

What You'll Need

→ Main Ingredients

01 1 cup + ½ tbsp full-fat cottage cheese
02 6 large eggs
03 ½ cup shredded cheddar cheese
04 4 tablespoons finely chopped scallions or spring onions
05 2 tablespoons all-purpose/plain flour
06 ½ teaspoon baking powder (gluten-free if required)
07 ⅓ teaspoon fine sea salt plus pepper to taste

How to Make It

Step 01

Preheat the oven to 350°F (180°C/160°C fan/gas mark 4). Grease a 6-hole muffin pan using butter (approximately 1 teaspoon) or cooking spray. Set aside.

Step 02

In a large mixing bowl, whisk the eggs until smooth.

Step 03

Whisk in the cottage cheese, cheddar, scallions, salt, and pepper until thoroughly combined.

Step 04

Sift the flour and baking powder, then gently stir into the egg mixture using a whisk, stopping as soon as the flour is no longer visible.

Step 05

Spoon the batter evenly into the prepared muffin pan.

Step 06

Place the muffin pan in the center of the oven and bake for 30-33 minutes or until set. Remove from the oven and allow to cool in the pan for 10-15 minutes before serving.

Additional Notes

  1. Do not overstir the batter after adding the flour and baking powder.
  2. Allow muffins to cool in the pan for 10-15 minutes to prevent them from falling apart when removed.
  3. Best served warm.
  4. Leftover muffins can be refrigerated in an airtight container for up to 3 days and reheated briefly in the microwave before serving.
  5. Muffins can be frozen for up to 3 months. Defrost in the fridge overnight before reheating.
  6. For a gluten-free option, substitute all-purpose flour with rice flour or another gluten-free flour.

Tools Required

  • 6-hole muffin pan

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Contains dairy (cottage cheese, cheddar cheese).
  • Contains eggs.
  • Contains gluten (all-purpose flour, unless substituted).

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: 108
  • Fats: 7 g
  • Carbohydrates: 3 g
  • Proteins: 8 g