A protein-packed, mouthwateringly tender muffin made in the air fryer — these Chocolate‑Chip Cottage‑Cheese Muffins come together in minutes and bake up with a slightly crisp top and moist, fluffy interior. Air‑Fryer Chocolate‑Chip Cottage‑Cheese Muffins — Quick Protein Bites

Why You’ll Love This Recipe

I love how this recipe combines creamy cottage cheese, a hint of sweetness, and chocolate chips into a grab‑and‑go muffin that’s bursting with protein. It’s made in one bowl, takes just minutes to prep, and bakes in the air fryer for a beautifully domed top and soft center. And it’s gluten‑free if I use pancake mix or oat flour — a healthy treat at any time of day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pancake mix
½ cup cottage cheese
1 large egg
¼ cup milk
2 Tbsp maple syrup (or syrup of choice)
¼ cup mini chocolate chips

Directions

In a medium bowl, whisk together pancake mix, cottage cheese, egg, milk, and maple syrup until smooth.
Fold in the mini chocolate chips gently so they’re evenly distributed.
Line your air-fryer basket with paper or silicone muffin liners and spoon in the batter, filling each about 2/3 full.
Air-fry at 350 °F (175 °C) for 10–12 minutes, or until the muffins have puffed and a toothpick inserted into the center comes out clean.
Let muffins cool in the basket for a few minutes before transferring to a rack to cool slightly and finish setting.

Servings and timing

Makes: 6–9 muffins (depending on basket size)
Prep time: ~5 minutes
Cook time: 10–12 minutes
Total time: ~15–17 minutes

Variations

Oat flour option: Blend oats into flour and swap pancake mix for oat flour for a gluten-free version.
Extra protein: Swap maple syrup for 2 Tbsp honey and omit pancake mix; this boosts protein and cuts carbs.
Add-ins: Stir in chopped nuts, raisins, or swap half the chips for peanut‑butter baking chips.
Flavor twist: Add ½ tsp cinnamon or 1 tsp vanilla extract to the batter for extra warmth.

Storage/reheating

Storage: Store cooled muffins in an airtight container in the fridge for up to 5 days. They stay fresh longer due to the cottage cheese.
Freezing: Freeze individually on a baking sheet until solid, then transfer to a zipper bag for up to 2 months.
Reheat: Microwave for ~20 seconds or air‑fry at 300 °F for 2–3 minutes until warmed through and slightly crisped.

FAQs

How can I make these dairy-free?

I swap cottage cheese for dairy‑free yogurt or silken tofu and use plant‑based milk. The muffins still hold together well and bake up soft.

Can I bake them in the oven instead of an air fryer?

Yes. Preheat to 350 °F (175 °C) and bake in a standard muffin tin for 18–22 minutes, until puffed and a toothpick inserted in the center comes out clean.

Will these stick to paper liners?

They can if the batter is thin. I recommend using lightly sprayed silicone liners or greased paper liners. Alternatively, use a silicone pan for easy removal.

Can I reduce the sugar?

Certainly. Use sugar‑free pancake mix or cut maple syrup to 1 Tbsp. You’ll lose some sweetness, but the chocolate chips help maintain flavor.

Are they protein‑packed?

Absolutely. Cottage cheese and egg provide protein in every muffin, making them a satisfying snack or on‑the‑go breakfast.

Conclusion

I love how these Air‑Fryer Chocolate‑Chip Cottage‑Cheese Muffins combine simplicity, speed, and protein in one delightful bite. With just six ingredients and under 20 minutes from start to finish, they’ve become my go-to for a quick breakfast or snack. Feel free to adapt the flavors — cinnamon, nuts, or vegan swaps — and enjoy them fresh, warmed, or straight from the freezer.