Description
Moist jumbo muffins made with runny natural peanut butter, cottage cheese, eggs, and mini chocolate chips. They make a filling grab-and-go breakfast or snack and come together in about 30 minutes.
Ingredients
Scale
- 1/2 cup coconut oil, melted, or melted butter or another neutral oil
- 1/2 cup coconut sugar, cane sugar, or monk fruit sweetener
- 1/2 cup runny natural peanut butter
- 1 teaspoon vanilla extract
- 1 cup plain low-fat cottage cheese
- 1/4 cup milk, Greek yogurt, sour cream, or unsweetened nut milk
- 2 large eggs
- 1 1/2 cups all-purpose flour or one-to-one gluten-free flour blend
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup mini chocolate chips, plus more for topping
Instructions
- Preheat the oven to 375°F and line eight jumbo muffin cups with paper liners.
- In a large bowl, whisk the melted coconut oil, coconut sugar, peanut butter, vanilla extract, and eggs until smooth and evenly combined.
- Add the cottage cheese and milk, then whisk until combined. Small cottage cheese curds may remain visible.
- In a separate bowl, stir together the flour, baking soda, and kosher salt.
- Add the mini chocolate chips to the flour mixture and stir until the chips receive a light flour coating.
- Add the dry ingredients to the wet ingredients. Fold gently with a spatula until no dry flour remains. Do not overmix.
- Divide the batter evenly among the prepared jumbo muffin cups, using about two large cookie scoops per cup.
- Top the batter with additional mini chocolate chips when desired.
- Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or cool completely before storing.
Notes
- Use runny natural peanut butter for the smoothest batter. Thick peanut butter made with stabilizers may require one or two additional tablespoons of milk or a small amount of oil.
- Do not omit the oil because peanut butter absorbs liquid and can make low-fat batter dry.
- Add the cottage cheese without blending it. The curds soften during baking and help create a moist crumb.
- Mix the chocolate chips into the flour before adding the dry ingredients to reduce mixing time.
- For standard-size muffins, divide the batter among 10 to 12 cups and begin checking for doneness around 20 to 22 minutes.
- Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 520
- Sugar: 27
- Sodium: 330
- Fat: 31
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 12
- Cholesterol: 50