Name: Cottage Cheese Carrot Cake Muffins
Prep time: 10 min
Cook time: PT-488375H54M14S
Total time: PT-488375H54M14S
Cuisine: American
Ingredients: 1 cup cottage cheese (full-fat or 2%); 2 large eggs; ⅓ cup neutral oil (like canola or avocado); ½ cup brown sugar; 1 teaspoon vanilla extract; 1¼ cups all-purpose flour; 1½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 cup finely grated carrot (packed)

Jump to Recipe·Leave a Review

These cottage cheese carrot cake muffins are a delightful twist on the classic dessert. I’ve taken all the cozy flavors of carrot cake—warm spices, moist crumb, and sweet carrot—and transformed them into a simple, everyday muffin. What sets these apart is the cottage cheese, which gives each muffin a wonderfully tender texture without making them dense. They’re light, flavorful, and make a perfect treat with coffee, tea, or a cold glass of milk.

Why You’ll Love This Recipe

I love how these muffins come together quickly using pantry staples, yet still feel like something special. The cottage cheese brings extra moisture and protein, making these muffins satisfying enough for breakfast, snack time, or even a light dessert. They’re just sweet enough without being overly indulgent, and the spices add that familiar, cozy carrot cake warmth I always crave. Plus, no frosting means no fuss—just simple, delicious muffins. Cottage Cheese Carrot Cake Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese (full-fat or 2%)
2 large eggs
⅓ cup neutral oil (like canola or avocado)
½ cup brown sugar
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup finely grated carrot (packed)

Directions

I preheat the oven to 350℉ and prepare a 12-cup muffin tin by greasing or lining it with paper liners.
In a large bowl, I whisk together the cottage cheese, eggs, oil, brown sugar, and vanilla until the mixture is smooth and well combined.
In a separate bowl, I mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
I add the dry ingredients to the wet mixture and stir just until everything is combined. Then, I gently fold in the grated carrot.
I divide the batter evenly among the 12 muffin cups.
I bake the muffins for 20–24 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
After letting them cool for 5 minutes in the tin, I transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins and takes about 30 minutes total—just 10 minutes of prep time and 20 to 24 minutes of baking. It’s a quick, no-fuss bake that fits easily into a busy day.

Variations

Sometimes I add chopped walnuts or pecans to give the muffins a bit of crunch. Raisins or shredded coconut can also be folded into the batter for a little extra sweetness or texture. If I want a slightly richer version, I top them with a dollop of cream cheese glaze or a sprinkle of powdered sugar after they’ve cooled. For a healthier twist, I’ve even swapped half the all-purpose flour for whole wheat flour, and it still works beautifully.

storage/reheating

Once cooled, I store the muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. When I’m ready to enjoy one, I simply microwave it for 15–20 seconds or warm it in the oven at 300℉ for a few minutes to bring back that fresh-baked feel.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, I’ve used ricotta before and it works well. The texture might be a little denser, but the flavor remains delicious.

Can I make these muffins gluten-free?

I’ve had good results using a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for proper structure.

Do I need to peel the carrots before grating?

I usually do for a smoother texture, but if the skin is clean and tender, leaving it on works just fine too.

Can I reduce the sugar?

I’ve reduced the brown sugar to ⅓ cup and still found the muffins to be tasty, especially if I add naturally sweet extras like raisins.

How can I make these muffins more protein-packed?

The cottage cheese already helps, but sometimes I add a tablespoon of flaxseed meal or a scoop of unflavored protein powder to the dry ingredients.

Conclusion

These cottage cheese carrot cake muffins are my go-to when I want something comforting and wholesome without the extra effort. They’re quick to make, easy to customize, and full of that warm, spiced flavor I love. Whether I’m baking for a weekday breakfast or sharing with friends over coffee, these muffins always hit the spot.