Cottage Cheese Everything Bagel Snack Muffins

If you love the taste of everything bagels but want something quick and easy, these cottage cheese everything bagel snack muffins are for you.

They have that classic savory flavor you know, all packed into a soft little muffin you can grab any time.

The cottage cheese is what makes these so good. It blends right into the batter and keeps the muffins moist and tender inside.

You also get little pockets of melted cheddar and that crunchy everything bagel seasoning on top. It’s a nice mix of soft and savory in every bite.

I like making a batch for the week and keeping them handy for snacks or a quick breakfast.

Let me show you how simple these are to make at home.

Why I Love This Recipe

That Everything Bagel Flavor – You get all the savory, toasty taste of an everything bagel packed into one soft little muffin.

Protein-Packed Bite – Cottage cheese, eggs, and cheddar give every muffin a real protein boost to keep you full for hours.

Soft and Fluffy Texture – Blending the cottage cheese makes the inside light, tender, and never dry.

Cheesy in Every Bite – Melty cheddar folded through the batter adds a warm, gooey flavor you will love.

The Ingredients

• 1 cup Cottage Cheese
• 2 Large Eggs
• 2 tablespoons Olive Oil
• 1 1/2 cups All-Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Fine Salt
• 1/2 cup Shredded Cheddar Cheese
• 2 tablespoons Everything Bagel Seasoning

How to Make This Recipe

Step 1

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

Step 2

Whisk the flour, baking powder, and salt together in a medium bowl.

Step 3

Blend the cottage cheese, eggs, and olive oil until smooth.

Step 4

Stir the blended cottage cheese mixture into the dry ingredients until just combined. Fold in the cheddar cheese and 1 tablespoon of everything bagel seasoning.

Step 5

Divide the batter evenly among the muffin cups and sprinkle the remaining seasoning over the tops.

Step 6

Bake for 18 to 21 minutes, until the muffins are puffed and lightly golden. Cool for 10 minutes before serving.

Quick Tips

Blend the Cottage Cheese Until Really Smooth

Take your time blending the cottage cheese with the eggs and olive oil. You want it completely smooth with no lumps left.

If you leave chunks of cottage cheese in there, you’ll get little wet pockets inside the muffins that don’t cook evenly.

From my experience, letting the blender run for a full 30 to 45 seconds gives you the best creamy base for the batter.

Stir the Batter as Little as Possible

Once you add the wet mixture to the flour, stir just until you don’t see any dry patches. A few small lumps are totally fine.

If you keep mixing past that point, the muffins turn dense and rubbery instead of soft and puffed.

My favorite trick here is to switch to a rubber spatula for the last few folds so I stop before overdoing it.

Save Half the Everything Seasoning for the Tops

Only 1 tablespoon of the everything bagel seasoning goes into the batter, and the other tablespoon gets sprinkled on top right before baking.

That top sprinkle is what gives you that toasty, bagel-shop flavor and the pretty speckled look on each muffin.

Press the seasoning down gently with your fingers so it sticks and doesn’t slide off while baking.

More Favorites

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• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
• Cottage Cheese Protein Lemon Cheesecake
• Cottage Cheese Protein Strawberry Cheesecake Cups
• Cottage Cheese Protein Chocolate Chip Cookie Dough

Quick Answers

Can I taste the cottage cheese in the muffins?

Not really, because you blend the cottage cheese until it is completely smooth before mixing it into the batter. That step gets rid of the lumpy texture and leaves you with a soft, savory muffin.

What you get instead is a tender, moist crumb with a mild cheesy flavor that pairs perfectly with the everything bagel seasoning on top.