Cottage Cheese Muffins

These muffins sneak cottage cheese into breakfast without any tangy aftertaste. The curds melt into the batter as they bake, creating pockets of moisture that keep these muffins soft for days. Brown sugar adds caramel notes, and the simple stir-together method means you can have warm muffins on the table before the coffee’s done brewing.

Kitchen Tips

• Don’t overmix: Stir the wet and dry ingredients together just until you see no more flour streaks. Overmixing develops gluten and makes tough, dense muffins.
• Fill muffin cups ¾ full: This gives muffins room to dome nicely without spilling over the edges and making a mess.
• Low-fat cottage cheese works fine: The recipe calls for 1% cottage cheese, which keeps these muffins moist without adding too much fat.

Variations

• Fold in fresh blueberries or diced strawberries for fruity muffins
• Add ½ tsp cinnamon and a handful of chopped walnuts to the batter
• Swap brown sugar for honey and add lemon zest for citrus-honey muffins