Soft, fluffy, and glazed to perfection
Let’s Talk About These Donuts 🍩
I love a good donut—but I really love a donut that feels a little more wholesome. These baked cottage cheese donuts are soft, moist, and lightly sweet.
They’re packed with protein thanks to the cottage cheese, and they bake up so tender you’d never guess there’s no frying involved.
These are perfect for a lazy Saturday, a coffee break treat, or something sweet after dinner.
The glaze is simple and glossy, and the donuts themselves have that perfect spongey texture that soaks it right up.
It’s the kind of recipe that makes you feel like you’re winning at baking and breakfast in one go.
What You’ll Need
Donuts:
- 1 cup full-fat cottage cheese (drain if too wet)
- 2 large eggs
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 tbsp melted butter
- 1 cup + 2 tbsp all-purpose flour
- 1 tbsp cornstarch (optional)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk (start with 1 tbsp)
- 1/2 tsp vanilla extract
Why I Love This Recipe
There’s just something fun about baking donuts instead of frying them. I discovered this recipe during a cottage cheese craze, and it’s been a favorite ever since.
- Super moist thanks to the cottage cheese
- Easy to whip up in one bowl
- Baked, not fried = no oil splatter mess
- Protein boost without tasting “healthy”
- Glaze soaks in just right
Makes:
6 donuts (standard size donut pan)
Time:
10 minutes prep + 16–18 minutes bake time
Why This Recipe Works (Quick Science) 🧪
Cottage cheese acts like a secret ingredient—it keeps the batter moist and light. The curds melt into the donut as it bakes, giving it structure and creaminess. The combo of baking powder + baking soda reacts with the acid in the cottage cheese and maple syrup to create just the right lift for a soft donut with a tender crumb.
Meal Plan Ideas
- Breakfast prep: Make a batch Sunday and enjoy with coffee all week.
- Sweet snack: Grab one with fruit or yogurt in the afternoon.
- Dessert night: Warm one up and top with berries or whipped cream.
Pro Tips 🧠
- Use full-fat cottage cheese — it melts better and makes the donuts richer.
- Blend the cottage cheese if you want a smoother batter (I leave mine as is for texture).
- Don’t overmix the batter once the flour goes in—stir until just combined.
- Grease your donut pan well, even if it’s nonstick.
- Cool before glazing or the glaze will melt right off.
Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- Donut pan (nonstick or silicone)
- Cooling rack
- Measuring cups & spoons
Substitutions & Variations
- No maple syrup? Use honey or agave.
- Gluten-free? Sub a 1:1 gluten-free baking blend.
- Low-fat option? Use low-fat cottage cheese, but expect a slightly less rich result.
- Flavor twist? Add lemon zest or cinnamon to the batter.
Make Ahead Tips
- You can bake the donuts 1–2 days ahead. Store unglazed in an airtight container.
- Glaze right before serving for the freshest look and texture.
How to Make Baked Cottage Cheese Donuts with Glaze
Step 1: Mix Wet Ingredients
In a medium bowl, whisk together the cottage cheese, eggs, maple syrup, vanilla, and melted butter until well combined.
Step 2: Add Dry Ingredients
Add flour, 1 tbsp cornstarch, baking powder, baking soda, and salt to the wet mixture. Gently fold until just combined—don’t overmix!
Step 3: Fill the Donut Pan
Grease the donut pan and spoon or pipe the batter evenly into 6 donut cavities.
Step 4: Bake
Bake at 350°F (175°C) for 16–18 minutes, until the tops spring back lightly and edges are golden.
Step 5: Cool the Donuts
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Glaze
In a small bowl, whisk together powdered sugar, 1 tbsp milk (add more if needed), and vanilla until smooth.
Step 7: Glaze the Donuts
Once donuts are cool, spoon or dip each one in the glaze. Let it drip and set for a few minutes before serving.
Leftovers & Storage
- Store glazed donuts in an airtight container at room temp for 2 days.
- Or refrigerate for up to 5 days (reheat briefly for best texture).
- Freeze unglazed donuts for up to 1 month. Thaw and glaze before eating.
Exact Macros (Per Donut)
(Based on 6 servings)
- Calories: 185
- Protein: 7g
- Carbs: 22g
- Fat: 8g
- Sugar: 10g
- Fiber: 0.5g
What to Serve With
- Hot coffee or cold brew
- Fresh berries or sliced peaches
- Greek yogurt for a little extra protein
- A sprinkle of cinnamon on top!
Common Mistakes
- Overmixing the batter – makes the donuts tough.
- Using low-fat cottage cheese – can dry them out.
- Not cooling before glazing – causes glaze to melt and disappear.
- Underbaking – they’ll be too soft and collapse after cooling.
FAQ
Can I use a muffin tin instead of a donut pan?
Yes! Just adjust the bake time to 18–20 minutes and fill halfway.
Can I make these gluten-free?
Yep—use a 1:1 gluten-free baking flour.
What if I don’t have maple syrup?
Honey or agave syrup works just as well!
Can I skip the glaze?
Of course. Dust with powdered sugar or eat plain—they’re still tasty.
Wrap-Up
That’s it—soft, glazed, baked donuts you can feel good about making. They’re cozy, satisfying, and simple to pull together. Give them a try and let me know how yours turn out! Got a question or a tweak that worked? Drop it in the comments—I love hearing what you create! 🍩💛
