Cranberry Orange Cottage Cheese Muffins

Bright, fluffy, and packed with protein — your new favorite muffin is here!

Let’s Talk Muffins

These cranberry orange cottage cheese muffins are light, zesty, and so satisfying.

The tart pop of cranberries + the fresh orange zest makes every bite sing.

And the best part? They’re secretly high in protein thanks to creamy cottage cheese. No one will even guess.

They’re great for meal prep, breakfast on-the-go, or just with your afternoon coffee.

this for later!

🧡 Why I Love This Recipe

I started making these when I was trying to get more protein in without going full “protein powder everything.” The cottage cheese makes these muffins crazy moist and adds a creamy richness that just works. The combo of cranberries and orange is super nostalgic for me—my grandma used to make cranberry bread every winter. These feel like a fresh take on that.

Here’s why I keep coming back to them:

• Naturally high-protein without needing protein powder
• Super freezer-friendly – perfect for batch baking
• Bright flavor thanks to fresh orange zest and juice
• Tart + sweet combo that’s perfectly balanced
• No mixer needed – just a bowl and a spoon

📏 Yield, Time & Macros

• Makes: 12 muffins
• ⏱️ Prep time: 10 minutes
• ⏱️ Bake time: 22–25 minutes
• 🔥 Total time: ~35 minutes

🍽️ Per Muffin (approx):

• Calories: 165
• Protein: 8g
• Carbs: 20g
• Fat: 6g
• Fiber: 2g

🛒 What You’ll Need

• 1 cup full-fat cottage cheese
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup neutral oil (like avocado or canola)
• Zest of 1 large orange
• Juice of 1 large orange (~1/4 cup)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh or frozen cranberries (halved if large)

🧪 Why This Recipe Works (Quick Science)

• Cottage cheese adds moisture and protein while keeping things fluffy.
• Baking soda + orange juice react to create a light texture.
• Cranberries bring natural tartness that cuts the sweetness just right.
• Orange zest carries essential oils that boost citrus flavor big time.
• Oil keeps the muffins moist longer than butter does.

⚠️ Common Mistakes

• Not mixing wet and dry separately first – leads to overmixing.
• Using watery low-fat cottage cheese – makes the batter too loose.
• Skipping the orange zest – you’ll lose that signature citrus flavor.
• Overbaking – makes them dry. Start checking at 22 minutes.
• Not halving large cranberries – they sink and burst unevenly.

🔪 Tools You’ll Need

• 2 mixing bowls
• Whisk
• Silicone spatula or spoon
• Zester or fine grater
• Citrus juicer (optional but helpful)
• Standard muffin tin
• Paper or silicone muffin liners
• Cooling rack

🔄 Substitutions & Variations

• Cottage cheese → Greek yogurt (full-fat, strained well)
• Maple syrup → Honey or agave
• Flour → Use half whole wheat for a nuttier flavor
• Cranberries → Diced strawberries, blueberries, or chopped dried cherries
• Oil → Melted butter or coconut oil

⏲️ Make Ahead Tips

• Bake a double batch and freeze!
• Store cooled muffins in a zip bag or container, freeze up to 3 months.
• Let thaw on the counter or pop in microwave for 20–30 seconds.

🔧 Instructions

Step 1: Mix Wet Ingredients

In a large bowl, whisk together:

• 1 cup full-fat cottage cheese
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup neutral oil
• Zest of 1 large orange
• Juice of 1 large orange (~1/4 cup)
• 1 tsp vanilla extract

Step 2: Mix Dry Ingredients

In a separate bowl, whisk:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Step 3: Combine Wet and Dry

Add dry ingredients into the wet ingredients. Stir gently until just combined.

Step 4: Fold in Cranberries

Gently fold in:

• 1 cup halved fresh cranberries

Step 5: Fill Muffin Tin

Line muffin tin with paper or silicone liners. Scoop batter evenly into all 12 cups.

Step 6: Bake

Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick comes out clean.

Step 7: Cool & Serve

Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

📦 Leftovers & Storage

• Store in airtight container at room temp for 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 3 months. Wrap individually for grab-and-go.

🍽️ What to Serve With

• A cup of coffee or black tea
• Greek yogurt + honey on the side
• Fresh fruit
• Scrambled eggs for a full breakfast
• A smear of almond butter on top

❓FAQ

Can I use frozen cranberries?
Yep! No need to thaw—just toss them in straight from the freezer.

Can I make these gluten-free?
Use a 1:1 gluten-free baking blend that includes xanthan gum.

Can I make mini muffins?
Yes! Bake for 10–12 minutes, checking for doneness.

Can I use low-fat cottage cheese?
You can, but the texture will be slightly less rich. Try to drain any excess liquid.

✅ Pro Tips

1. Use room temperature eggs for a smoother batter.
2. Don’t overmix the batter or your muffins will be dense.
3. Zest the orange before juicing it – way easier!
4. Use a cookie scoop for even muffin portions.
5. Bake with a tray of water on the bottom rack for extra moisture (optional pro move).

❤️ Wrap-Up

These muffins are one of those recipes that you make once, then crave again and again. Fresh, fluffy, and secretly good for you. If you try them, I’d love to hear how they turn out for you—drop a comment and let me know what you think or if you have any questions!

Happy baking 🧁🍊