Nutrient-packed, cheesy, and ready for busy mornings.
These savory muffins are my go-to when I need something quick, filling, and actually good for me.
They’re cheesy from the feta and cottage cheese, full of greens, and just the right amount of savory.
I love them warm out of the oven or grabbed cold from the fridge on a busy day.
They’re also super easy to make ahead!
🥬 Why I Love This Recipe
These muffins came about when I had leftover spinach and cottage cheese in the fridge and needed something quick but filling for breakfast. I was surprised how much flavor and texture came from such simple stuff. They’ve become a weekly meal prep staple.
Why you’ll love it too:
- Easy to meal prep and store
- Packed with protein and greens
- Great warm or cold
- Savory option for breakfast or snack
- One bowl, no fuss
👩🍳 Makes: 12 muffins
🕒 Total Time: 35 minutes
(10 min prep, 25 min bake)
🍳 What You’ll Need
- 1 tablespoon olive oil
- 3 cups fresh spinach (rough chopped)
- 1 cup cottage cheese (full fat or low fat)
- 3 large eggs
- 1/2 cup crumbled feta cheese
- 1/2 cup milk (any kind)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
🧠 Why This Recipe Works (Quick Science)
- Cottage cheese adds moisture and protein without making the muffins soggy.
- Eggs bind everything and add fluff.
- Baking soda + baking powder react with the acidic feta and cottage cheese to lift the muffins.
- Spinach wilts down, blending in for a healthy boost without overpowering the flavor.
⚠️ Common Mistakes
- Not wilting the spinach first – Raw spinach releases water while baking and makes muffins soggy.
- Skipping salt – Feta adds some salt, but the rest of the batter needs seasoning.
- Overmixing – Mix just until the dry bits disappear to keep muffins light and fluffy.
🧂 Tools You’ll Need
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Muffin tin (12-count)
- Non-stick spray or muffin liners
- Small skillet (for wilting spinach)
🔄 Substitutions & Variations
- Use kale instead of spinach (just chop finely and wilt first)
- Sub cheddar or goat cheese for feta
- Add chopped sundried tomatoes or olives
- Use gluten-free flour blend if needed
🧊 Make Ahead Tips
- Make a full batch and store in the fridge for 4–5 days
- Freeze individually and reheat in microwave or toaster oven
- Great to pack for lunches or quick work snacks
🥣 Instructions
Step 1: Wilt the Spinach
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 3 cups chopped spinach and sauté for 2–3 minutes, just until wilted. Let it cool slightly.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together 1 cup cottage cheese, 3 large eggs, and 1/2 cup milk until smooth.
Step 3: Add Cheese and Spinach
Stir in the wilted spinach and 1/2 cup crumbled feta cheese into the wet mix.
Step 4: Add Dry Ingredients
Add 1 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently just until combined—do not overmix!
Step 5: Scoop and Bake
Spray a muffin tin or use liners. Divide the batter evenly into 12 cups. Bake at 375°F (190°C) for 22–25 minutes, until golden and a toothpick comes out clean.
Step 6: Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or let cool completely for storage.
🧊 Leftovers & Storage
- Store in airtight container in fridge up to 5 days
- Freeze up to 3 months
- Reheat in microwave for 20–30 seconds or in toaster oven for 5 minutes
🍽️ What to Serve With
- A sliced avocado or hard-boiled egg
- Fresh fruit or smoothie on the side
- Hot sauce or Greek yogurt for dipping
❓ FAQ
Can I use frozen spinach?
Yes—just thaw and squeeze out as much water as possible before using.
Can I make this dairy-free?
Try a dairy-free cottage cheese and skip the feta or sub a dairy-free alternative.
Can I make mini muffins?
Yes! Bake for 12–15 minutes and check early.
Do these taste eggy?
Nope! They’re cheesy and savory with a balanced flavor.
👩🍳 Pro Tips
- Use full-fat cottage cheese for the best texture
- Cool the spinach before adding it so it doesn’t scramble the eggs
- Use a cookie scoop to portion evenly
- Let them cool before storing so they don’t get soggy
- Add a pinch of chili flakes if you like a little kick
📊 Macros (Per Muffin – Approximate)
Calories: 130
Protein: 9g
Carbs: 9g
Fat: 7g
Fiber: 2g
💬 Wrap-Up
These spinach feta cottage cheese muffins are one of those “how did I live without these” recipes. They’re quick, filling, and just plain delicious. If you give them a try, drop a comment below and let me know what you think—or share your own twist on them!
Happy baking! 🧁💚
