Lightly sweetened and packed with protein and fiber, this recipe for Cranberry Sweet Potato Cottage Cheese Muffins makes a great grab-and-go breakfast!
**Photos updated 12/2015**
Hi Friends!
Let’s talk about cottage cheese for a minute, shall we? I’ve never been a fan. There’s something about the little curds that just kinda freak me out. Hubby loves the stuff, however, and it’s a GREAT source of protein so I’ve decided I’m going to give it a fair shot. And by fair shot I mean, you’ll never catch me eating it plain, but I’ve decided to see if I can start to like it by hiding it IN things. First I tried pancakes. Hmmm, they were ok…but I’m still working on them. So we’ll come back to those. *Note- cottage cheese can be quite high in sodium so make sure you compare brands and try to find the one with the lowest sodium!
Next, I tried muffins. When I googled cottage cheese muffins, most of what you find are cottage cheese egg muffins…which are on my list, but I was looking for more like a real muffin…I was envisioning something that maybe replaced greek yogurt with cottage cheese. I started thinking about how I could add some sweetness and I kept coming back to sweet potatoes -one of my favorite fall veggies. So, I decided to just give it a whirl. This is one of the biggest experiments to ever take place in my kitchen!
Here’s the recipe I used:
PrintCranberry Sweet Potato Cottage Cheese Muffins
Lightly sweetened and packed with protein and fiber, this recipe for Cranberry Sweet Potato Cottage Cheese Muffins makes a great grab-and-go breakfast!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10-12 1x
Ingredients
- 2 Tbsp butter, melted
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup skim milk
- 1/2 cup small curd cottage cheese
- 1/2 cup cooked sweet potato, mashed
- 3/4 cup white whole wheat flour
- 1 tsp baking powder
- 1 cup fresh cranberries (or frozen)
Instructions
- Combine first 7 ingredients in a bowl and mix well.
- Add flour and baking powder and stir until just combined.
- Stir in the cranberries.
- Scoop into greased muffin tins and bake at 350 degrees for 30 min.
Pretty darn easy if you ask me! I have to admit I was skeptical as I put these in.
But then I ate one when they came out of the oven…and it was good! And then I ate another one for breakfast on Sunday morning, with my coffee, after heating it up for a few seconds in the microwave.
And it was just as good. And then hubby ate two. And then later in the afternoon, he ate two more. And then I packed one in my lunch for Monday…and then hubby asked me to make another batch 🙂
So I did. They’re packed with protein, have some fiber and are just the right amount of sweet, without a lot of added sugar. Win!
Let’s chat! Are you a fan of cottage cheese? Have you ever baked with it?
Enjoy!
–Lindsay–
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Ohhh, how festive!! I love that you added cottage cheese, I’d never think of that before! I guess it would be pretty similar to adding greek yogurt though.
I LOVE cottage cheese. Just had a bowl with protein powder and melted cherries, in fact. 🙂 It can be insanely high in sodium. FYI – Friendship make a no salt added version. I can find it at Publix here in ATL.
These muffins have been on my mind for days. I cannot wait to try them out! How can you go wrong with SP and small curd? 😉
I have never baked with cottage cheese and don’t think the thought would have crossed my mind – but it’s brilliant!!
I am buying cottage cheese this week. I am SO excited for these muffins!!! They’re making me so hungry staring at them.
i do like cottage cheese just buy itself, but these look good and perfect for fall/thanksgiving!
I can’t seem to get myself to like cottage cheese… as much as I try. But I love it in recipes! Going to the store to make these asap! Do you think they would still be good with oat flour instead of regular flour?
WONDERFUL recipe Lindsay!! I love how you add secret protein, fiber, and….calcium! I’d have to use the lactaid brand of cottage cheese, of course, but it’s actually really tasty.
I would have never thought of this combo–you’re so creative!
I am SO NOT a fan of cottage cheese. In fact, it is one of the only foods I truly hate. However…it’s mostly a texture thing so I would definitely be willing to try it in this form. Sounds too yummy not to.
I saw this on Instagram and immediately came to the site to read the recipe. This is just the perfect little appetizer or treat during Thanksgiving!!
These sound yummy!!!! You think i could use GF flour??
Cheers
~ Jillian
http://www.hersplitends.com
I’m thinking of trying these with oat flour.
let me know how they turn out!
These look SO good! I wish I could eat cottage cheese (or that someone would make a lactose-free version). 😉
I can’t wait to try these! I’ve been looking for a new way to use some of the sweet potatoes I get from the farmer’s market. Thanks for the recipe!
These look awesome! I love how different they are from your typical muffin recipe! The addition of cottage cheese and sweet potato really makes them!
Yum- these muffins look delicious! I’ve never baked with cottage cheese but now that you have enlightened me I must try it out 🙂
Oh. my. God. You really know how to make me drool woman. And I love using cottage cheese, such a good clean tasty protein!
I l-o-v-e cottage cheese! But only the non-runny kind – Kalona makes my absolute favorite kind. Too bad it’s like $4 or $5 a container 🙁
Now these just look delicious.
I LOVE cottage cheese! And these muffins look delicious!
I feel the same way about cottage cheese…eek! But I would definitely try baking with it! These look great! Oh and I LOVE your mug!!
i must say, i was skeptical when i saw your pic on instagram, BUT i think i want to try them now. my husband loves cottage cheese and i’m pretty grossed out by it but i do like it in things. my friend makes cottage cheese cookies every christmas that are great!
This looks awesome!!! I actually love cottage cheese but know it is TOTALLY a texture thing for so many. (didn’t realize the sodium thing, good tip, as I go check mine…lol). How much protein do these clock in at, cals? I’ll calculate it myself if you haven’t though, no worries, just curious 🙂 Nice experiment gone WELL!
I love all the fun things you can do with muffin tins. I use them every day to make me some yummy muffin like goodness!
Great recipe 🙂
Those look SO good! I’ll definitely be trying those. I am a fan of cottage cheese, but have never cooked with it!
I’m not a fan of cottage cheese by itself, but I would definitely be open to cooking with it! These look delicious, and very creative!
I actually really like cottage cheese, but the one time I baked with it, the recipe was a fail. I love cranberries..I’m going to give these a try!
I love cottage cheese but am trying to reduce my dairy. And you’re right it can be high in sodium. I’m more likely to try and hide the sweet potato.
I’ve baked with cottage cheese but honestly I like it with a little honey and almonds. Yum!
YUM!!! Can’t wait to try this recipe. The only thing I’ve ever used cottage cheese for in cooking is in lasagna…never in baking. There’s a first time for everything 🙂
Yum! I love adding cottage cheese [and PB + cinnamon] on top of sweet potatoes so I bet these are tasty and would love to try them! Have you ever sliced muffins in half horizontally and toasted them? I love the crispy edges they get and with a bit of apple butter or PB, I bet these would be delic that way too!
I’m VERY much not a fan of cottage cheese, which is why I haven’t baked with it before. I’m worried stuff will come out sour. But if you don’t like cottage cheese either and liked the muffin results, maybe I will try it!
definitely worth a try. i don’t even taste the cottage cheese in these 🙂
Made these this morning for Thanksgiving… doubled the recipe to freeze some for quick snacks too. They’re amazing!! Thx
so so glad you liked them!
Thank you for this recipe. This is my new favorite muffin and my 10 year old sons. I made a double batch based on your reaction. I did not realize it was so easy to bake with fresh cranberries. I don’t think I will bake with dried cranberries ever again.
i’m so glad you guys liked them! i LOVE fresh cranberries! i always stock up when they go on sale after thanksgiving 🙂
Can you use blue berries or will it taste weird with the sweet potato
i’d say go for it! the sweet potato taste isn’t super overwhelming…it just helps make them sweet!
I made these as written and thought they were great so made another batch but this time added hefty dose of cinnamon and a chopped apple instead of cranberries. Delicious. Next will be raspberries. 🙂
ooooh love the apple idea!! awesome!
I love cottage cheese, especially the fat free variety. I especially like to use in in recipes. I never would have thought of using sweet potatoes though, I’m going to have to look into that. I love cranberries, so it’s a definite will try! I don’t use white flour though…lol
you could try a different kind of flour!
I’m a cottage cheese lover as it is, and these sound yummy! As for baking with cottage cheese, I’ve never used it in muffins, but my mom used it for a substitute for ricotta cheese in recipes for as long as I can remember. Cheaper, adds good flavor, and I run mine through the Ninja to de-curd it (so the kids and hubby will eat it).
yeah i put mine in the food processor sometimes too! the chunks kinda gross me out 🙂
These look great, can you actually taste the cottage cheese in them or not?
No, i don’t think you can taste it. they’re a little more watery than typical egg muffins so you could try making a batch with a little less cottage cheese to see if that helps…but i didn’t specifically taste the cottage cheese itself.
Really good healthy breakfast option with protein. I used blueberry then in my next batch used coconut, chocolate and marshmallows for a not as healthy dessert option!!
I tried this recipe last night and was really excited for these muffins! but they flopped really bad sadly. The recipe seems to just have a lot of wet ingredients compared to dry. I was also confused about the white whole wheat flour, just curious if it is white flour or whole wheat flour. Those are the only two kinds I know of. I would give this recipe 5 stars because it sounds amazing, but sadly it didn’t turn out for me 🙁
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Sorry they didn’t work out for you! I’ve made them several times successfully. They’re definitely a moister muffin so I store them in the fridge. White whole wheat flour is whole wheat flour, it’s just a lighter version. whole wheat flour is typically pretty dense and this is more like the consistency of white flour, but it’s still whole wheat. you can find it at the grocery store in the flour aisle!
These look amazing! I make 4 dozen muffins and freeze for my kids who are both grad students to grab and take…as breakfast and as a snack. The next batch will be these- I will quadruple the recipe and add chia and flax meal and oats as the additional dry ingredients and maybe some walnuts for crunch. great recipe, thanks.
I just made these and they are delicious!
One question though.. I used whole wheat flour instead of white whole wheat because that’s what I had on hand. They turned out a bit more dense than what I had thought they would. Would it be due to the flour substitution, or is it just a denser muffin?
Either way.. It still tastes amazing!
whole wheat flour is definitely a bit denser than white whole wheat. but these are also denser muffins so i think it’s probably a combination of both!
Wow! I haven’t followed a new website in a very long time! I’m looking forward to catching up on yours and reading many more in the future!!!
Hi Lindsay!
I stumbled upon this recipe after recently beginning a ‘clean’ diet and loved the creativity of the muffins. Quick question…I subbed in coconut flour for white wheat flour with the same proportions and ended up with baked crumbles. Don’t get me wrong, they were delicious baked crumbles, but they didn’t hold a muffin shape. Do you think this is because of the flour sub? I will definitely be trying this again with normal flour!
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I don’t have any experience with coconut flour but I would guess that might be the problem!
I just wanted to reply and let you know that I remade these muffins and they’re awesome! 1/4 cup coconut flour subbed for the 1 cup wheat flour and a little extra milk and the texture was perfect. Thanks for posting!
★★★★★
Thanks for doing the research on this one. Love new ways to cook healthy and these look delicious!
Can these be frozen?
i haven’t tried it! They should work fine, but if you try it, let me know!