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Cottage Cheese Carrot Cake Muffins

Cottage Cheese Carrot Cake Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 1 cup full-fat cottage cheese
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts, optional

Method
 

  1. Preheat oven to 375°F and line a 12‑cup muffin tin. Whisk eggs, brown sugar, oil, and cottage cheese until smooth.
  2. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Pour dry ingredients into wet mixture, fold gently, then add carrots and walnuts and fold just until combined.
  4. Divide batter among muffin cups, filling three‑quarters full. Bake 20 to 22 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack.

Notes

For the best texture, grate the carrots on the small holes of a box grater; pre‑shredded carrots are too dry and thick. These muffins freeze beautifully, so make a double batch and pull one out whenever you need a quick breakfast or snack.