Cottage Cheese Chocolate Muffins

I never get tired of making muffins and have had a lot of fun with this recipe. It started (as usual) as an attempt to use cottage cheese, but evolved into an experiment in getting really tall, high rising, crowns. Maybe the cottage cheese is part of the magic because these chocolate muffins do rise high. They are moist and chocolaty and sweet enough to where they could serve as breakfast, snack, or even dessert muffins.

Small Batch

This is a relatively small batch recipe. It should give you 5 medium size muffins or 4 very large ones. You can bake them with or without cupcake papers, so long as you grease and flour the cups well. They're sticky! As for doubling, I haven't tried it yet but I don't see why this recipe wouldn't double.

Cottage Cheese Chocolate Muffins Ingredients

I made a lot of variations and played with ingredients, so for this recipe it seemed appropriate to do an ingredient rundown.

• All Purpose Flour -- I tried different types and had the best results with bleached AP. Unbleached is fine too. You can also use bread flour, in which case you'll probably need to add 2 tablespoons of milk, as bread flour tends to absorb more moisture.
• Salt
• Leavening Agents --The batter is lower in usual than baking powder because the recipe gets acid from the natural cocoa powder and cottage cheese. Using Dutch cocoa powder would probably cause shorter muffins.
• Sugar -- I used white, but a little brown would probably be good too.
• Cottage Cheese -- Small curd, any fat%
• Egg
• Vanilla -- A little almond extract might be a nice addition,too.
• Oil -- I've used almond oil and buttery flavored olive oil which we buy at the specialty olive oil store.
• Almond Flour -- Normally I'd mix this in with the regular flour, but in this case I threw it in last. It adds a little protein, structure and flavor plus it soaks up some moisture so the batter is thicker and can be piled. If you don't have almond flour, just leave it out and use an extra 1 ½ tablespoons AP flour.

Recipe

Chocolate Cottage Cheese Muffins

Anna

Moist and crumbly muffins with a boost of protein from cottage cheese, almond flour and egg.

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Prep Time 8 minutes mins

Cook Time 16 minutes mins

Cooling 10 minutes mins

Total Time 34 minutes mins

Course Breakfast

Cuisine American

Servings 6

Ingredients

 

• ½ cup all-purpose flour, measure with a light hand or weigh (65 gram)
• ¼ cup unsweetened cocoa powder, natural (24 grams)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• ⅓ cup granulated sugar (70 grams)
• ½ cup cottage cheese well drained so mostly curds
• 1 large egg
• ¾ teaspoon vanilla extract
• 2 ¼ tablespoons vegetable oil, olive oil or almond oil (Sorry for the weird amount)
• ⅓ cup almond flour
• ⅓ cup semisweet or dark chocolate chips

Instructions

 

• Preheat the oven to 400°F. Line 4 or 5 muffin cups with paper liners or grease thoroughly with your fat of choice and dust with flour.
• Combine the flour, cocoa powder, salt, baking powder and baking soda in a medium-sized bowl.
• In a mixing bowl, mix the sugar, cottage cheese, egg, vanilla and oil.
• Add the flour mixture to the cheese mixture and stir until blended, then stir in the almond flour and the chocolate chips.
• Spoon the batter into the prepared muffin cups going all the way to the top. You should get about 5 large muffins.
• Bake in the middle of the oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Let cool for 30 minutes before serving.

Keyword Chocolate Muffins, cottage cheese