A sweet-savory twist that’s soft, fluffy, and surprisingly high-protein.
👋 Hey there!
If you’ve never added cottage cheese to cornbread before, get ready to be amazed.
These Cottage Cheese Cornbread Muffins are soft, moist, and just a little sweet with golden crispy edges.
The cottage cheese gives them a protein boost and keeps them tender inside.
These muffins are perfect as a snack, with a bowl of chili, or even for breakfast with a little honey or butter.
No weird texture either — the cottage cheese melts right in, leaving the muffins pillowy and delicious.
👩🍳 What You’ll Need
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted unsalted butter (plus extra for greasing)
- Optional: 1/2 cup corn kernels (fresh or frozen)
❤️ Why I Love This Recipe
I grew up eating cornbread at almost every family meal. But this version is the one I keep coming back to. I found it by accident when I had leftover cottage cheese one day — now I never make cornbread without it!
- Super moist without being oily
- High in protein thanks to cottage cheese
- Perfect combo of sweet and savory
- Holds together beautifully, not crumbly
- Easy to whip up in one bowl
🍽 Makes: 12 Muffins
⏱️ Total Time: 30 minutes
(Prep: 10 minutes / Bake: 18–20 minutes)
🔬 Why This Recipe Works (Quick Science)
Cottage cheese is full of casein protein, which helps retain moisture during baking. The acid in buttermilk reacts with baking soda to give a good rise, and the cornmeal adds that classic cornbread texture. The result? Moist, tender muffins with structure and flavor.
🚫 Common Mistakes
- Using low-fat cottage cheese: It makes the muffins dry.
- Overmixing: Can make muffins tough. Mix just until combined.
- Skipping the sugar: Even a little bit helps balance the cornmeal and makes the flavor pop.
- Not greasing the pan: They will stick! Even with paper liners, a bit of butter helps.
🛠 Tools You’ll Need
- Mixing bowl
- Whisk
- Silicone or metal muffin pan
- Muffin liners (optional)
- Measuring cups and spoons
- Spatula
- Small bowl (for melting butter)
🔁 Substitutions & Variations
- No buttermilk? Use 1 cup milk + 1 tbsp lemon juice or vinegar
- Gluten-free? Swap flour for 1:1 gluten-free baking flour
- Add-ins: Shredded cheese, diced jalapeños, or chopped scallions
- Sweeter version? Increase sugar to 1/3 cup
⏱️ Make Ahead Tips
- Mix dry ingredients ahead of time and store in a sealed container.
- Bake muffins, cool completely, and freeze in a zip-top bag up to 2 months.
👨🍳 How To Make Cottage Cheese Cornbread Muffins
Step 1: Preheat the oven and grease your pan
Preheat oven to 400°F (200°C). Lightly grease or line your muffin pan.
Step 2: Mix dry ingredients
In a large bowl, whisk together:
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar
Step 3: Mix wet ingredients
In another bowl, whisk together:
- 1 cup cottage cheese
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
Step 4: Combine wet and dry
Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. Don’t overmix.
Step 5: Optional – Fold in corn kernels
If using, fold in 1/2 cup corn kernels at this point.
Step 6: Fill muffin pan
Scoop the batter evenly into 12 muffin cups. Fill each about 3/4 full.
Step 7: Bake
Bake for 18–20 minutes, or until the tops are golden and a toothpick comes out clean.
Step 8: Cool and serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter or honey.
🧊 Leftovers & Storage
- Store cooled muffins in an airtight container at room temp for 2–3 days.
- Freeze for up to 2 months. Reheat in toaster oven or microwave.
- Best served warm!
🍽 What to Serve With
- A hot bowl of chili
- Scrambled eggs and fruit for breakfast
- Grilled chicken or BBQ
- A drizzle of honey or maple syrup for a sweet bite
📊 Nutrition (Per Muffin – makes 12)
- Calories: 180
- Protein: 6g
- Fat: 7g
- Carbs: 24g
- Fiber: 1g
- Sugar: 4g
❓FAQ
Can I use low-fat cottage cheese?
Yes, but full-fat gives the best texture and moisture.
Do I have to use buttermilk?
You can use a milk + lemon juice mix, but the flavor won’t be quite the same.
Can I make this in a baking dish instead?
Yes! Use an 8×8-inch dish and bake for 25–30 mins.
🥄 You’ve Gotta Try These
I hope you give these cozy, protein-packed Cottage Cheese Cornbread Muffins a shot! They’re simple, satisfying, and surprisingly craveable. Let me know how they turn out in the comments — and feel free to drop questions or fun variations you tried. Happy baking! 🧁
