Cottage Cheese Morning Glory Muffins

I love having something ready to grab in the morning, and these cottage cheese morning glory muffins are one of my favorite things to bake.

Traditional morning glory muffins are famous for having plenty of good textures, from sweet fruit to crunchy nuts.

In this recipe, I blend cottage cheese right into the wet batter until it is completely smooth.

It adds plenty of moisture to the muffins and keeps them soft for days without making the texture too heavy.

They are wonderful warm from the oven, but I think they taste even better the next day once the spices settle.

Why I Love This Recipe

Incredible Moisture – Blended cottage cheese creates a super tender crumb that never turns dry or gummy.

Cozy Warm Spices – Sweet cinnamon and fragrant ginger bring comforting bakery-style flavor to every single bite.

Loaded With Goodies – Every muffin is filled with sweet carrots, juicy apples, plump raisins, and crunchy walnuts.

Better The Next Day – The natural fruit juices keep these muffins extra soft and flavorful for days.

The Ingredients

• 1/2 cup Raisins
• 1 cup All Purpose Flour
• 1 cup Whole Wheat Flour
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Full Fat Cottage Cheese
• 2 Large Eggs
• 2/3 cup Light Brown Sugar
• 1/3 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1 1/2 cups Carrots, Finely Grated
• 1 Medium Apple, Peeled & Grated
• 1/2 cup Sweetened Shredded Coconut
• 1/2 cup Walnuts, Chopped
• 2 tbsp Old Fashioned Rolled Oats

How to Make This Recipe

Step 1

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.

Step 2

Cover the raisins with hot water and let them plump for 10 minutes, then drain well. Meanwhile, grate the carrots and apple.

Step 3

In a large bowl, whisk together the all purpose flour, whole wheat flour, cinnamon, ginger, baking soda, baking powder and salt.

Step 4

Blend the cottage cheese, eggs, brown sugar, oil and vanilla until smooth, 30-45 seconds.

Step 5

Stir the wet mixture into the dry ingredients until mostly combined. Fold in the carrots, apple with its juices, coconut, raisins and walnuts until evenly distributed.

Step 6

Divide the batter among the cups, filling them to the top and mounding slightly, then sprinkle with the oats.

Step 7

Bake for 22-25 minutes, until deep golden and a toothpick comes out clean.

Step 8

Cool in the pan for 10 minutes, then move to a wire rack. The flavor gets even better the next day.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

When you blend the wet mixture, make sure you let the blender run until the cottage cheese is silky with no curds left.

I’ve found that any leftover lumps will show up as little white dots in your finished muffins.

Blending it thoroughly makes sure the moisture distributes evenly throughout the entire batter.

Do Not Squeeze the Apple Juices Out

When you grate your apple, keep all the juices that pool on your cutting board or in the bowl.

You’ll get the best results if you scrape that extra liquid right into the batter along with the fruit.

Whole wheat flour absorbs extra liquid, so that fresh juice is necessary to keep your muffins tender and soft.

Always Plump the Raisins in Hot Water

I recommend taking the full ten minutes to soak your raisins in hot water before adding them to the bowl.

Dry raisins act like little sponges during baking and pull moisture directly out of the batter around them.

Soaking them first keeps them soft and juicy while protecting the crumb of your muffin.

More Favorites

• Cottage Cheese Apple Cinnamon Oat Bars
• Cottage Cheese Carrot Cake Snack Bites
• Cottage Cheese Chocolate Chip Snack Muffins
• Cottage Cheese Cranberry Orange Scones
• Cottage Cheese Protein Blueberry Crumble Muffins

Quick Answers

Do I really need to soak the raisins in hot water first?

Yes, soaking plumps up the raisins so they stay soft and tender during baking.

If you skip this step, the dry fruit will pull moisture out of the batter and make your muffins dry.