Description
These Cranberry Orange Cottage Cheese Muffins are soft, fluffy, and bursting with tart cranberries and fresh citrus flavor. The cottage cheese adds richness and moisture without weighing them down, making them a wholesome choice for breakfast or snacking.
Ingredients
Scale
- 1 cup all-purpose flour
- ¾ cup whole wheat flour (or more all-purpose flour)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup sugar (or coconut sugar)
- ¾ cup full-fat cottage cheese
- ⅓ cup neutral oil (like canola or light olive oil)
- 2 large eggs
- Zest of 1 orange
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (halved if large)
- Optional: turbinado sugar for sprinkling tops
Instructions
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease well.
2. Mix Dry Ingredients
- In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and sugar.
3. Blend Wet Ingredients
- In a blender or food processor, combine cottage cheese, oil, eggs, orange zest, juice, and vanilla.
- Blend until smooth and creamy.
4. Combine & Fold
- Pour wet mixture into dry ingredients and stir until just combined (do not overmix).
- Fold in cranberries gently.
5. Fill & Bake
- Divide batter evenly into the muffin cups (about ¾ full).
- Sprinkle with turbinado sugar if using.
- Bake for 20–22 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
Keywords: Cranberry Orange Cottage Cheese Muffins