These muffins are like your favorite coffee shop treat—right at home.
They’ve got melty chocolate chips, a rich espresso flavor, and the secret ingredient? Cottage cheese.
It makes them super soft and full of protein, without tasting cheesy.
Trust me, these are cozy morning muffins you’ll want to keep on repeat.
What You’ll Need
- 1 cup low-fat cottage cheese
- 2 large eggs
- ¼ cup avocado oil (or any neutral oil)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso powder
- 1 cup all-purpose flour
- ½ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini chocolate chips (plus a little extra for topping)
Why I Love This Recipe
I first made these muffins on a quiet Sunday morning when I was craving something warm, chocolatey, and just a little fancy. They came out so soft, with this lovely espresso kick that made them feel special. The cottage cheese gives them protein and moisture, but you’d never know it’s in there.
- They’re packed with flavor but still feel light.
- You can eat one and not crash an hour later.
- The espresso flavor pairs so well with chocolate.
- You can eat them warm or room temp—either way, they’re dreamy.
- Great for make-ahead snacks or a quick breakfast.
Servings & Time
Serves: 9 muffins
Total time: 30 minutes (10 min prep, 20 min bake)
Macros (Per Muffin, approx.)
- Calories: 185
- Protein: 7g
- Carbs: 18g
- Fat: 10g
- Fiber: 2g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Cottage cheese acts like sour cream or yogurt here—adding protein and moisture without making the batter too runny. The espresso powder is water-soluble, which means it blends right in and infuses the muffins with a rich flavor. Oat flour gives them a soft, tender crumb while still keeping things hearty.
Common Mistakes
- Using chunky cottage cheese: Blend it smooth if the curds are big. You want a creamy texture.
- Overmixing the batter: Stir until just combined or they’ll turn out dense.
- Skipping the espresso powder: It’s the flavor star—don’t leave it out!
- Not greasing your muffin liners: Especially if using paper, give them a spritz so nothing sticks.
Tools You’ll Need
- Mixing bowls
- Measuring cups & spoons
- Whisk
- Rubber spatula
- Muffin tin
- Paper or silicone muffin liners
- Small blender (optional, to smooth cottage cheese)
Substitutions & Variations
- Oil: Use melted coconut oil or olive oil instead of avocado oil.
- Flours: Swap oat flour for whole wheat flour if you like.
- Chocolate chips: Use dark, milk, or chopped chocolate chunks.
- No espresso powder? Try instant coffee, just use a touch more.
- Want more texture? Add chopped walnuts or almonds.
Make Ahead Tips
Make the batter ahead and keep it in the fridge (covered) for up to 24 hours. Or bake the muffins and store in the fridge up to 5 days. You can freeze them, too!
How to Make Them
Step 1: Blend Wet Ingredients
In a large bowl, whisk together:
- 1 cup cottage cheese
- 2 eggs
- ¼ cup avocado oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
Step 2: Add Dry Ingredients
To the same bowl, add:
- 1 cup all-purpose flour
- ½ cup oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Mix until just combined.
Step 3: Fold in Chocolate Chips
Fold in:
- ½ cup mini chocolate chips
Step 4: Fill Muffin Tin
Line muffin tin with liners and scoop the batter evenly into 9 cups. Top with a few extra chocolate chips if you want.
Step 5: Bake
Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Step 6: Cool & Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Leftovers & Storage
- Store in an airtight container at room temp for 2 days or in the fridge for up to 5.
- Freeze in a zip-top bag for up to 3 months. Thaw overnight or microwave for 30 seconds.
- Warm them slightly before eating to bring back that melty chocolate magic!
What to Serve With
- A hot latte or iced coffee
- Greek yogurt and fresh berries
- A simple egg scramble on the side
- A drizzle of almond butter on top
FAQ
Can I use regular coffee instead of espresso powder?
You can, but the flavor won’t be as bold. Use strongly brewed coffee, but reduce the liquid somewhere else to balance the moisture.
Can I use a different sweetener?
Yes—honey or agave works great. You can also try brown sugar, but mix it into the wet ingredients well.
Do I have to blend the cottage cheese?
Only if it’s chunky. Smooth cottage cheese blends in perfectly. If your brand has large curds, a quick blend helps the texture.
Conclusion
These espresso chocolate chip cottage cheese muffins feel like a treat, but they’re secretly packed with good stuff. They’re cozy, flavorful, and come together in under 30 minutes. If you make them, I’d love to hear how they turned out! Leave a comment below with your thoughts or any questions. Let’s bake something good. ☕🍫🧁
