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Cottage Cheese Carrot Cake Muffins

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These cottage cheese carrot cake muffins offer a healthier, protein-rich twist on classic carrot cake. They’re moist, warmly spiced, and easy to make—perfect for breakfast, snacks, or a light dessert.

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)

Instructions

  1. Preheat the oven to 350℉ (175℃) and prepare a 12-cup muffin tin by greasing or lining with paper liners.
  2. In a large bowl, whisk together cottage cheese, eggs, oil, brown sugar, and vanilla until smooth and well combined.
  3. In a separate bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet mixture and stir until just combined.
  5. Gently fold in the grated carrot.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 20–24 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add nuts, raisins, or coconut for texture and extra flavor.
  • Top with cream cheese glaze or powdered sugar for a dessert-like finish.
  • Swap half the flour for whole wheat for a healthier option.
  • Muffins freeze well for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/cottage-cheese-carrot-cake-muffins/