Dessert

Chocolate Cottage Cheese Muffins Recipe

Bylina Carter November 11, 2025November 11, 2025

Introduction

These Chocolate Cottage Cheese Muffins are a moist, rich treat that combines the creaminess of cottage cheese with the deep flavor of cocoa. Perfect for breakfast or a guilt-free dessert, they’re easy to make and naturally gluten-free.

A close-up view of a single chocolate muffin with a slightly domed top scattered with shiny, melted chocolate chips. The muffin's dark brown, rich texture looks soft and moist, sitting upright in a brown paper liner with vertical ridges. Around the base, there are a few loose chocolate chips on a white marbled surface, with a blurred background showing a wire rack and kitchen tools. The lighting highlights the glossy, slightly cracked surface of the muffin’s top, making it look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gluten-free old fashioned oats (do not over-pack your measuring cup)
½ cup granulated sugar

½ cup cocoa powder (spooned and leveled)
1 tsp baking powder

½ tsp baking soda
1 tsp instant espresso powder

¼ tsp salt
1 cup low fat cottage cheese (2% recommended)
½ cup milk

2 large eggs
1 tsp vanilla extract
⅓ cup oil (avocado, canola, or vegetable oil)

½ cup mini semi-sweet chocolate chips (plus extra for topping)

Instructions

Step 1: Prepare a 12-cup muffin pan with paper or silicone liners and set aside.
Step 2: Position your oven rack in the middle and preheat the oven to 350°F (175°C).

Step 3: Add all ingredients except for the chocolate chips to a blender. Blend until completely smooth, scraping down the sides as needed, for about 45-60 seconds.
Step 4: Stir the chocolate chips into the batter until they are evenly distributed.
Step 5: Immediately transfer the batter into the prepared muffin pan, distributing it evenly among the cups. Sprinkle additional chocolate chips on top if desired.

Step 6: Bake for 17-22 minutes or until the muffins are cooked through. A toothpick inserted into the center should come out clean with just a few crumbs.
Step 7: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra moisture, substitute half the milk with Greek yogurt.

Use dark chocolate chips for a richer chocolate flavor.
If you don’t have a blender, pulse oats into flour before mixing with the remaining ingredients by hand.
Add a pinch of cinnamon for a warm, spicy note.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for 15-20 seconds or thaw frozen muffins overnight in the fridge before warming.