These Cottage Cheese Snickerdoodle Muffins are a sweet treat that brings the classic cookie flavor into a fluffy muffin. With a nice sprinkle of cinnamon and sugar, they are a delight!
I love how these muffins are soft and moist thanks to the cottage cheese. They make for a fun breakfast or a snack, and I admit, I sometimes eat them straight from the oven! 😋
Ingredients & Substitutions
Cottage Cheese: This is the star of the muffins, making them moist and adding protein. If you’re not a fan or need a dairy-free option, Greek yogurt works well for a similar texture.
Sugars: Using both granulated and brown sugar gives depth. Brown sugar adds moisture; if you only have white sugar, consider adding a dash of molasses for a similar taste.
Butter: Unsalted butter is my go-to for balancing flavor. If you’re in a pinch, vegetable oil can substitute—just keep the amount the same for the moisture.
Eggs: They help bind the ingredients. You can replace each egg with 1/4 cup of unsweetened applesauce if you want a vegan or egg-free version.
Flour: All-purpose flour is classic here. For a healthier alternative, whole wheat flour can work, but it might alter the texture slightly, making them denser.
Cinnamon: A main flavor that gives that snickerdoodle essence. Add a pinch of nutmeg for an extra hint of warmth if you like!
How Do You Avoid Overmixing the Batter?
Overmixing can lead to dense muffins, and nobody wants that! The key is to mix just until the dry and wet ingredients come together. Here’s how to do it:
- Combine wet ingredients in one bowl and dry in another. Make sure to whisk the dry ingredients well for even leavening.
- When adding dry to wet, gently fold using a spatula. This technique prevents the formation of gluten, which keeps muffins light.
- Stop mixing as soon as you don’t see any more dry flour. Some lumps are totally fine!
With this method, you’ll get fluffy muffins that rise beautifully! Enjoy your baking!
How to Make Cottage Cheese Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup cottage cheese
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
For the Topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This delicious muffin recipe will take about 10 minutes to prepare and 18-22 minutes to bake. You’ll have a total time of around 30-35 minutes from start to finish. Perfect for a quick breakfast or sweet snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with paper liners or lightly grease it with some butter or cooking spray. This will help the muffins come out easily once they’re baked.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the cottage cheese, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Use a whisk or a hand mixer to mix everything together until it’s well combined and smooth. This mix will give your muffins that lovely moist texture!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 2 teaspoons of ground cinnamon. Make sure everything is mixed evenly so the baking powder can work its magic!
4. Mix Wet and Dry Ingredients:
Now, slowly add the dry ingredients to the wet ingredients. Gently fold them together until just combined. Don’t overmix—it’s okay if there are a few lumps! This will keep your muffins light and fluffy.
5. Prepare the Topping:
In a small bowl, mix the remaining 1/4 cup of granulated sugar with 2 teaspoons of cinnamon. This sweet topping will give your muffins a delightful crunch and flavor.
6. Fill the Muffin Tin:
Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. This will leave some room for the muffins to rise while they bake.
7. Add the Topping:
Generously sprinkle the cinnamon-sugar mixture over the tops of the muffin batter in each cup. Don’t be shy with it—this topping is what makes these muffins so special!
8. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them! They’re done when they are golden brown and a toothpick inserted into the center comes out clean.
9. Cool Down:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important, as it helps prevent soggy bottoms!
10. Enjoy!
Now it’s time to enjoy your Cottage Cheese Snickerdoodle Muffins! These are fantastic warm or at room temperature. Share with friends or keep them all to yourself—either way, they’re sure to be a hit!
Can I Substitute Greek Yogurt for Cottage Cheese?
Yes, you can! Greek yogurt will give you a similar creamy texture and add some extra tang. Use the same amount of Greek yogurt as the cottage cheese in the recipe. Just be aware that it might be a little thicker, so you may want to thin it with a splash of milk if needed.
Can I Make These Muffins Dairy-Free?
Absolutely! You can replace the cottage cheese with a dairy-free alternative, like silken tofu or a plant-based yogurt. For the butter, use a dairy-free margarine or coconut oil. This will keep your muffins moist while accommodating dietary restrictions.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, freeze the muffins in a freezer-safe bag. Just thaw them overnight in the fridge or at room temperature, and enjoy them warm again!
Can I Add Mix-Ins to the Muffins?
Definitely! Feel free to fold in chocolate chips, chopped nuts, or dried fruit into the batter before spooning it into the muffin tin. Just be sure not to overload them; about 1/2 cup of mix-ins is a good amount!
