If you love matcha lattes, you’re going to be obsessed with these muffins. They’re fluffy, a little sweet, and that green tea flavor shines through in the best way.
Plus, cottage cheese makes them extra moist and sneaks in a bit of protein! I love them as an afternoon snack or with a hot mug of tea.
It’s one of those recipes that feels a little fancy, but honestly, it’s just stir, scoop, and bake.
What You’ll Need
- 1 cup (250g) cottage cheese (full fat or low fat)
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup neutral oil (like avocado or vegetable)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or white whole wheat flour)
- 2 tbsp matcha green tea powder (culinary grade)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Why I Love This Recipe
These muffins are honestly one of my favorite ways to enjoy matcha!
Here’s why I keep coming back to this recipe:
- Bright green color that looks super cool and appetizing.
- Unique earthy taste—a little different from the usual sweet muffin.
- Protein boost from cottage cheese keeps you full.
- Moist, not dense—the texture is spot on.
- Great for meal prep and they freeze well.
My first time making these, I couldn’t believe how easy it was to bake with matcha. Now, whenever I want something a little “extra,” I make a batch and feel like I’m at a fancy café.
Makes: 12 Muffins
Prep Time: 10 Minutes
Cook Time: 18-22 Minutes
Total Time: 30-35 Minutes
Macros (Per Muffin, based on 12 muffins)
- Calories: ~120
- Protein: ~5g
- Fat: ~4g
- Carbs: ~15g
- Fiber: ~1g
(Macros may vary slightly depending on brand/ingredient used.)
Why This Recipe Works (Quick Science)
- Cottage cheese makes the muffins soft, moist, and adds extra protein.
- Matcha powder brings antioxidants, flavor, and that signature green color.
- Eggs and oil give richness and help the muffins rise without being heavy.
- Honey/maple syrup adds gentle sweetness that balances matcha’s earthy notes.
- A perfect blend of baking powder & soda lifts the muffins for a light, fluffy crumb.
Common Mistakes
- Using too much matcha: More isn’t always better—too much can taste bitter.
- Overmixing the batter: This can make muffins dense.
- Skipping oil: Muffins will turn out dry without it.
- Underbaking: Matcha muffins stay green even when done, so test with a toothpick!
What to Serve With
- Iced or hot matcha lattes
- Plain Greek yogurt or skyr
- Sliced strawberries or kiwi
- A drizzle of honey on top
Pro Tips
- Blend the cottage cheese if you don’t want to see curds in your muffins.
- Use good quality matcha for the brightest color and best taste.
- Don’t overbake—check with a toothpick at 18 minutes.
- Let them cool before eating to set the texture.
- Dust extra matcha on top for a fancy look.
Tools Required
- 2 mixing bowls
- Whisk
- Spatula or large spoon
- Muffin pan (12-cup)
- Paper or silicone muffin liners (optional)
- Measuring cups and spoons
Substitutions & Variations
- Swap honey for maple syrup or agave.
- Use coconut oil for a hint of coconut flavor.
- Try spelt or oat flour for a slightly nuttier flavor.
- Mix in white chocolate chips or dried cranberries for a twist.
Make Ahead Tips
- Muffins keep well in the freezer—just cool and pack in an airtight bag.
- You can mix the wet and dry ingredients separately the night before, then combine and bake in the morning.
Instructions
1. Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or spray with nonstick spray.
2. Mix Wet Ingredients
In a large bowl, add 1 cup cottage cheese, 2 large eggs, 1/3 cup honey, 1/4 cup neutral oil, and 1 tsp vanilla extract. Whisk until the mixture is mostly smooth.
3. Mix Dry Ingredients
In another bowl, whisk together 1 1/2 cups flour, 2 tbsp matcha powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
4. Combine Wet and Dry
Add the dry ingredients to the wet ingredients. Gently fold together with a spatula just until combined. Don’t overmix!
5. Fill Muffin Pan
Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full. Smooth the tops.
6. Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool & Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with extra matcha if you like!
Leftovers & Storage
- Store in an airtight container at room temp for 2 days or in the fridge for up to a week.
- Freeze up to 2 months. Thaw overnight or microwave for 20 seconds to enjoy warm.
- Good cold or reheated!
FAQ
Q: Does the cottage cheese taste strong?
A: Not at all! It melts into the batter and just adds moisture.
Q: Can I use low-fat cottage cheese?
A: Yes, both full fat and low fat work.
Q: Can I add chocolate chips?
A: Absolutely—white chocolate chips taste especially good with matcha.
Q: My muffins are dry, what happened?
A: Be sure not to overbake or overmix. Also, measure your flour correctly.
Q: Can I double the recipe?
A: Yes, just bake in two pans or in batches.
Conclusion
If you’re looking for a unique, protein-packed treat, you have to try these Matcha Cottage Cheese Muffins! They’re easy, pretty, and so tasty—perfect with your favorite tea. If you make them, let me know what you think in the comments or drop any questions below. Happy baking!
