Dessert

Simple Cottage Cheese Oatmeal Blender Muffins Recipe

ByHugo Harnd November 11, 2025November 11, 2025

Introduction

These Simple Cottage Cheese Oatmeal Blender Muffins are a quick and nutritious treat perfect for breakfast or a snack. Loaded with wholesome oats and creamy cottage cheese, they’re lightly sweetened and studded with mini chocolate chips for a delightful twist.

A close-up of a chocolate chip muffin, broken in half to show its soft, moist inside filled with small, dark chocolate chunks. The outer layer is golden brown with a slightly cracked top dotted with smooth, shiny chocolate chips. The muffin rests on a white plate, with more whole muffins blurred in the background on a white marbled surface. The texture of the muffin looks crumbly yet tender, with the chocolate chips adding dark spots and contrast throughout the bread-like batter. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp ground cinnamon
1/2 tsp ground nutmeg (freshly grated for best flavor)
1/4 cup plus 2 tbsp mini chocolate chips
1/4 tsp salt
2 tsp vanilla essence
1 cup plain cottage cheese (full-fat gives the best texture)
2 large eggs (at room temperature improve consistency)
2 tsp baking powder (Clabber Girl recommended)
1 1/4 cups rolled oats
2 tbsp pure maple syrup (grade A dark amber preferred)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare a muffin tin by lining it with silicone muffin cup liners or greasing a nonstick muffin tin to prevent sticking.
Step 2: In a blender, add the cottage cheese, rolled oats, eggs, maple syrup, vanilla essence, baking powder, cinnamon, nutmeg, and salt in that order. Blend until smooth, about 30 seconds, taking care not to over-blend to avoid excess air.
Step 3: Stir in most of the mini chocolate chips, reserving about 1 tablespoon for topping. Let the batter rest for 5 minutes to thicken slightly for a better texture.
Step 4: Using a cookie scoop or spoon, fill 9 muffin cups with about 2 1/2 tablespoons of batter each. Sprinkle the remaining chocolate chips on top of each muffin. Bake for 22–25 minutes or until the tops turn golden brown.

Tips & Variations

Use full-fat cottage cheese for the best texture, or swap for ricotta if you prefer a milder flavor.
For a nut-free version, omit chocolate chips or replace with dried fruit.
To add more sweetness, drizzle a bit of honey or maple syrup on top after baking.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in a microwave for about 20 seconds or warm briefly in an oven before serving for a fresh-baked taste.