Cottage Cheese Protein Cookies & Cream Muffins

If you love classic cookies and cream treats, you are going to enjoy these cottage cheese protein cookies and cream muffins.

They taste like a sweet bakery snack, but they are actually a high protein option you can eat for breakfast or an afternoon bite.

Blending cottage cheese right into the batter makes a huge difference here. It gives the muffins an extra soft and moist texture without leaving any chunky pieces behind.

You also get crunchy cookie pieces in every bite, which pairs wonderfully with the fluffy crumb.

I like how fast this recipe is to make, taking only a few minutes to prepare before going straight into the oven.

Why I Love This Recipe

High Protein Treat – Blending cottage cheese and vanilla protein powder adds serious muscle fuel to every single bite.

Classic Dessert Flavor – Crushed chocolate sandwich cookies create that nostalgic cookies and cream taste everyone loves.

Incredibly Moist Texture – Blended cottage cheese keeps the muffin crumb soft, rich, and never dry.

No Cottage Cheese Taste – Pureeing the wet ingredients completely hides the curds, so picky eaters will never notice.

The Ingredients

• 16 Chocolate Sandwich Cookies, Divided
• 1 1/2 cups All Purpose Flour
• 1/2 cup Vanilla Protein Powder (Whey Or Whey Casein Blend)
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 1/2 cups Full Fat Cottage Cheese
• 2 Large Eggs
• 1/2 cup Granulated Sugar
• 1/4 cup Unsalted Butter, Melted
• 1/3 cup Milk
• 2 tsp Vanilla Extract

How to Make This Recipe

Step 1

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners, then lightly spray the liners with cooking spray.

Step 2

Roughly chop 12 of the cookies into chunky pieces. Break the remaining 4 cookies into quarters and set aside for the tops.

Step 3

In a large bowl, whisk together the flour, protein powder, baking powder, baking soda and salt.

Step 4

Blend the cottage cheese, eggs, sugar, melted butter, milk and vanilla until completely smooth, 30-45 seconds.

Step 5

Fold the wet mixture into the dry ingredients until a few streaks remain, then fold in the chopped cookies just until combined. Overmixing will turn the batter gray.

Protein powders absorb liquid differently, so if the batter looks very stiff, fold in 1-2 more tablespoons of milk.

Step 6

Divide the batter among the cups and press a cookie quarter into the top of each muffin.

Step 7

Bake for 18-21 minutes, until lightly golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then move to a wire rack.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

Blend your cottage cheese mixture until every single little white curd disappears. You want the wet mixture to look like a silky, smooth cream before you mix it with the dry ingredients.

If you leave tiny lumps, they will create wet spots inside the muffins instead of melting into the crumb. A blender or small food processor does this job in under a minute.

Pick the Best Protein Powder

From my experience, a whey-casein blend or standard vanilla whey gives you the softest texture. This keeps the muffins light while still giving you a great protein boost in every bite.

Pure whey can sometimes dry out baked goods if you are not careful, while casein holds onto moisture really well. A simple vanilla flavor blends in nicely with the sweet cream filling of the sandwich cookies.

Fold the Cookies in Very Gently

Only fold in your chopped cookies at the very last second right before you fill the muffin tin. Use a wide spatula and fold only two or three times.

If you stir the batter too much after adding the cookies, the dark crumbs will break down and turn your entire batter a dull gray color. Gentle folding keeps the batter nice and pale with distinct black-and-white cookie chunks throughout.

More Favorites

• Cottage Cheese Chocolate Chip Snack Muffins
• Cottage Cheese Protein Birthday Cake Cookies
• Cottage Cheese Protein Blueberry Crumble Muffins
• Cottage Cheese Protein Chocolate Chip Cookie Dough
• Cottage Cheese Protein Fudgy Brownies

Quick Answers

Will these muffins taste like cottage cheese?

Not at all! Blending the cottage cheese with the other wet ingredients breaks down all the curds into a silky, smooth liquid.

It provides wonderful moisture and tenderness without leaving behind any tangy cheese flavor or lumpy texture.