Cozy, spiced, and perfectly moist—thanks to creamy cottage cheese.
These Muffins Are Pure Cozy Vibes
If fall and your favorite warm drink had a baby, this would be it.
These chai-spiced cottage cheese muffins are soft, moist, and full of warm spices like cinnamon, cardamom, and ginger.
And here’s the fun twist—cottage cheese! It adds protein and keeps the muffins super tender (but no, you can’t taste it).
I’ve been making these on Sunday mornings and eating them all week.
They’re amazing with coffee or tea, and they make your whole kitchen smell like a chai latte. 😍
What You’ll Need
- 1 cup (240g) cottage cheese
- 2 large eggs
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) milk (any kind)
- 1/4 cup (60ml) neutral oil (like canola or avocado)
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Optional: 1/4 cup chopped nuts or mini chocolate chips
Why I Love This Recipe ❤️
This is one of those recipes I just keep coming back to—especially in colder months.
- It’s moist but not dense, with just the right crumb.
- The warm chai spices make the whole kitchen smell amazing.
- Cottage cheese adds a protein punch and makes the muffins tender.
- You can make them in 30 minutes—start to finish.
- They freeze like a dream!
🍽️ Servings & Time
Makes: 12 muffins
Prep Time: 10 minutes
Bake Time: 18–20 minutes
Total Time: ~30 minutes
📊 Macros (per muffin – approx.)
- Calories: 160
- Protein: 6g
- Carbs: 18g
- Fat: 8g
- Sugar: 6g
- Fiber: 2g
🔬 Why This Recipe Works (Quick Science)
- Cottage cheese keeps the muffins moist without extra fat and adds protein.
- Spices like cinnamon, cardamom, and ginger build deep, warm flavor.
- A mix of all-purpose and whole wheat flour gives a hearty texture without being too dense.
- Baking soda + baking powder react with the acid in cottage cheese and syrup for a great rise.
⚠️ Common Mistakes
- Not blending the cottage cheese. You don’t have to, but if you hate texture, blend it first.
- Overmixing the batter. This makes muffins tough—stir just until combined.
- Underbaking. These muffins are moist, but if they seem gooey inside, bake 1–2 mins longer.
🥣 Tools You’ll Need
- Mixing bowls
- Muffin pan
- Whisk
- Spatula
- Measuring cups and spoons
- Ice cream scoop or spoon (for portioning)
🔁 Substitutions & Variations
- No cottage cheese? Try ricotta.
- Want it dairy-free? Use dairy-free cottage cheese + plant milk.
- Make it sweeter? Add 2 extra tbsp maple syrup or a sprinkle of brown sugar on top.
- Add-ins: Chopped nuts, raisins, or mini chocolate chips work great.
🕒 Make Ahead Tips
- These muffins freeze well for up to 2 months. Let cool completely, then store in a zip bag.
- Batter can be prepped the night before, stored in the fridge, and baked fresh in the morning.
👩🍳 How to Make Chai-Spiced Cottage Cheese Muffins
Step 1: Mix Wet Ingredients
In a large bowl, whisk together:
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup milk
- 1/4 cup oil
- 1 tsp vanilla
Step 2: Mix Dry Ingredients
In another bowl, stir together:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/4 tsp cloves
Step 3: Combine Wet and Dry
Pour the dry ingredients into the wet mixture and stir gently until just combined. Don’t overmix!
Step 4: Scoop into Muffin Pan
Grease or line a muffin pan, then scoop the batter evenly into 12 cups.
Step 5: Bake
Bake at 375°F (190°C) for 18–20 minutes, or until golden brown and a toothpick comes out clean.
Step 6: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.
🧊 Leftovers & Storage
- Room Temp: Store in airtight container up to 2 days.
- Fridge: Up to 5 days.
- Freezer: Freeze in a zip bag for 2 months. Reheat in microwave or toaster oven.
🧡 What to Serve With
- Hot chai or coffee ☕
- A bowl of yogurt and fruit
- Scrambled eggs or a veggie omelet
- Drizzle with nut butter or honey for a snack
❓ FAQ
Can I taste the cottage cheese?
Nope! It melts into the batter and just makes it tender.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I blend the batter smooth?
Totally. If you don’t want to see cottage cheese bits, blend the wet ingredients first.
Do I need muffin liners?
Not required. Just grease the pan well.
🌟 Pro Tips
- Use full-fat cottage cheese for the best texture.
- Scoop batter with an ice cream scoop for even muffins.
- Let them cool 5–10 mins before eating—they firm up a little as they rest.
- Test doneness with a toothpick. If it comes out clean, they’re ready.
- Double the batch and freeze half. You’ll thank yourself later.
🎉 Let’s Bake This!
These muffins are warm, cozy, and full of feel-good ingredients. If you try them, leave a comment and let me know how it went—or ask any questions. I love hearing your twists and tips too. Happy baking!
