Cottage Cheese Onion Muffins
Savor the comforting flavors of these savory Cottage Cheese Onion Muffins, a perfect blend of fluffy texture and rich, cheesy goodness. Made with protein-packed cottage cheese and sautéed golden onions, these muffins are elevated with optional cheddar cheese and fresh parsley for a delightful twist. Quick and easy to prepare in just 15 minutes of prep time, they bake to perfection in under 20 minutes, making them an ideal choice for a snack, breakfast, or a savory side dish. Enjoy them warm with a pat of butter, or pair them with soups and salads for a wholesome, satisfying meal. Whether you're hosting brunch or meal-prepping, these cheesy onion muffins are a flavorful and versatile crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 items Large eggs
- 1 cup Cottage cheese
- 0.5 cup Milk
- 0.25 cup Unsalted butter, melted
- 1 medium Yellow onion, finely chopped
- 1 tablespoon Olive oil
- 0.5 cup Shredded cheddar cheese (optional)
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with oil or non-stick spray.
In a small skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5 minutes. Set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground black pepper.
In a separate bowl, whisk the eggs. Add the cottage cheese, milk, and melted butter, and mix until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the sautéed onions, shredded cheddar cheese (if using), and chopped parsley (if using).
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair well with a dollop of butter or alongside a salad or soup.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 29.5 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 788 mg | 61% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
