Cottage Cheese Cornbread Muffins

I love how the cottage cheese melts into the batter to create incredibly moist, tender muffins with a slight sweet-savoury balance. They’re easy to whip up in one bowl and perfect for breakfast, as a snack, or alongside chili—plus the extra protein is always a bonus

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal

• All‑purpose flour

• Baking powder and baking soda

• Salt

• Granulated sugar

• Cottage cheese (full‑fat recommended)

• Large eggs

• Buttermilk (or milk + acid)

• Melted unsalted butter

• Optional: sweet corn kernels (fresh or frozen)

directions

1. I preheat the oven to 400 °F (200 °C) and grease or line a 12‑cup muffin tin.

2. I whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a bowl.

3. In another bowl, I mix cottage cheese, eggs, buttermilk, and melted butter until combined.

4. I gently fold the wet ingredients into the dry, stirring just until everything is moistened—no overmixing!

5. If I’m using corn kernels, I fold in about ½ cup now.

6. I divide the batter among muffin cups (about ¾ full) and bake for 18–20 minutes, or until tops are golden and a toothpick comes out clean.

7. I let them cool in the pan a few minutes before transferring to a wire rack.

Servings and timing

This makes 12 muffins, with about 10 minutes of prep and 18–20 minutes of baking—total time under 30 minutes

Variations

• I sometimes add shredded cheddar, diced jalapeños, or chopped scallions for a savory version.

• I swap in gluten‑free flour 1:1 if needed.

• Increasing sugar to about 1/3 cup makes these more dessert‑style—a delicious pair with honey or maple syrup.

• I’ve made it in a single 8×8″ pan as a loaf instead—just bake about 25–30 minutes until golden on top.

storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 2–3 days. For longer storage, I freeze them up to 2 months. I reheat in a toaster oven or microwave to bring back the warmth and texture.

FAQs

Can I use low‑fat cottage cheese?

Yes, but I find full-fat gives the best moisture and tenderness—low-fat tends to dry out more quickly

Do I need both baking powder and soda?

Yes—the combo ensures good rise and light texture in this batter mix.

Can I add corn kernels?

Absolutely! I often mix in ½ cup fresh or frozen corn—it adds nice pop and sweetness.

How do I stop it from being gummy?

Mix dry into wet until just combined. Avoid overmixing—that keeps a tender crumb.

Can I bake these in a loaf pan instead?

Yes! Pour the batter into an 8×8″ greased pan and bake for ~25–30 minutes at 400 °F until a toothpick comes out clean.

Conclusion

These Cottage Cheese Cornbread Muffins are reliable, moist, and high in protein—thanks to cottage cheese’s protein and moisture without heaviness. They’re great hot or at room temperature, and pair wonderfully with chili, salad, or just a smear of butter and honey. Let me know if you’d like help adjusting them for vegan milk substitutes, adding cheese or veggies, or scaling for a larger batch!

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