Fluffy Cottage Cheese Breakfast Muffins

Preheat your oven to 191 °C (190 °C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.

💡 Tip: Preheating completely ensures an immediate oven spring for taller muffin tops.

In a blender or medium mixing bowl, combine the cottage cheese, eggs, honey, melted butter, and vanilla extract until completely smooth.

💡 Tip: Blending the wet ingredients breaks down curds for an ultra-velvety crumb.

In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

💡 Tip: Whisking aerates the dry mix and prevents pockets of leavening agents.

Pour the wet cottage cheese mixture into the dry ingredients and gently fold with a spatula just until no dry flour streaks remain.

💡 Tip: Do not overmix; stop as soon as the batter comes together to keep muffins tender.

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

💡 Tip: A standard ice cream scoop makes portioning quick and uniform.

Bake for 18 to 22 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.

💡 Tip: Let cool in the pan for 5 minutes before transferring to a wire rack.