Double Chocolate Chip Muffins
Soft, moist muffins packed with protein from cottage cheese and chocolate powder, perfect for breakfast, snacks, or dessert with rich chocolate chips throughout.
Equipment
- 1 muffin tin lined with paper liners or greased
- 1 blender or food processor
- 1 mixing bowl
- 1 spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 scoop chocolate protein powder
- 1/2 cup coconut sugar
- 2 large eggs
- 1 cup cottage cheese
- 1/3 cup coconut oil or other oil
- 1/3 cup honey or maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (180°C) and prepare a muffin tin with liners or grease well.
- Blend cottage cheese in a blender or food processor until smooth and creamy.
- In a large bowl, whisk together blended cottage cheese, eggs, coconut sugar, honey or maple syrup, and oil until fully combined.
- Add flour, protein powder, baking powder, baking soda, and salt; gently fold with a spatula until just combined to avoid overmixing.
- Stir in milk until mixture is thick and well blended.
- Fold in chocolate chips, reserving some to sprinkle on top.
- Divide batter evenly into muffin cups, filling each to the top, then sprinkle remaining chocolate chips over them.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool on a wire rack before serving.
Notes
- Blending cottage cheese ensures a smooth texture without lumps.
- Use oil and sweetener substitutions as preferred for dietary needs.
- Store muffins in an airtight container for up to 3 days or freeze for longer shelf life.
- Do not overmix batter to keep muffins tender and soft.