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Peanut Butter and Jelly Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 2 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

Peanut Butter and Jelly Cottage Cheese Muffins are a wholesome and nostalgic treat perfect for breakfast or a snack. These muffins combine the creamy texture of low-fat cottage cheese with the richness of peanut butter and the sweet surprise of jelly in the center, all baked inside a whole wheat flour base for added fiber and nutrition. They are quick to prepare and result in moist, flavorful muffins that kids and adults will love alike.

Ingredients

Wet Ingredients

  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • 1/4 cup peanut butter, melted
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Additional

  • 1/4 cup sugar-free or low-sugar jelly or jam

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the low-fat cottage cheese, eggs, melted peanut butter, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift or stir together the whole wheat flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix to maintain muffin tenderness.
  5. Fill Muffin Cups: Spoon the batter halfway into each muffin cup. Add a small dollop of sugar-free or low-sugar jelly or jam into the center of each cup.
  6. Top with Remaining Batter: Cover the jelly with the remaining batter, filling each muffin cup about three-quarters full to allow room for rising.
  7. Bake the Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  8. Cool Before Serving: Remove the muffin tin from the oven and let the muffins cool on a wire rack. This prevents sogginess from steam and sets their texture for optimal taste.

Notes

  • You can substitute honey with maple syrup for a different sweetness profile.
  • Low-sugar or sugar-free jelly helps keep the muffins lower in sugar but maintains the classic flavor.
  • Do not overmix the batter; mix just until the ingredients are combined to keep the muffins light and fluffy.
  • Store baked muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a nut-free option, substitute peanut butter with sunflower seed butter and omit jelly or replace with fruit compote.

Find it online: https://evelynscooking.com/peanut-butter-and-jelly-cottage-cheese-muffins-recipe/