Cottage Cheese Carrot Cake Muffins

These cottage cheese carrot cake muffins are topped with a do-it-yourself streusel and a sweetened whipped cottage cheese drizzle. They pack 7g protein per muffin, so that you really can have your carrot cake and eat it, too 😋

Carrot muffins with streusel topping and white icing are displayed on a plate, with one muffin cut in half.

We’re on an absolute ROLL with blended cottage cheese over right here within the Match Foodie kitchen, and these carrot cake muffins are our newest obsession. They’re tremendous moist and flavorful — you’re going to utterly love the protein streusel topping and sweetened cottage cheese drizzle 🥰 They’re based mostly off our cottage cheese muffins, however obvi with a carrot cake twist!

This muffin batter is thicker than your common muffin batter: The batter has the identical consistency as a thick pancake batter. It ought to straightforward to stir, however not be pourable. If the batter appears solely TOO thick and sticky, add 1 tablespoon of almond milk at a time till the batter is simple to stir.

Don’t skip eradicating the moisture from the shredded carrots: To take action, place the shredded carrots in a paper towel or tea towel. Twist the towel over the sink to launch moisture.

Selecting the best oil: When you don’t have avocado oil, we examined this recipe with coconut oil, too. It labored nice.

Hands with orange nail polish gently split an apple crumble muffin over a tray filled with cottage cheese carrot cake muffins.

Every muffin packs 7g of protein thanks to those protein-rich components:

Protein powder: we used vanilla protein powder within the streusel topping.
Blended cottage cheese: you’ll discover blended cottage cheese in each the muffin batter and the maple cottage cheese drizzle on high.
Eggs: 2 eggs is all you’ll want on this muffin batter.
Oats: rolled oats pack protein and superb texture within the streusel topping.

You’ll ❤️ the whipped cottage cheese drizzle

Because you’re already mixing cottage cheese for the muffins themselves, why not whip a lil additional for the cottage cheese drizzle. Whereas it’s non-compulsory, we positively suggest it for the last word carrot cake expertise. All you want is mixed cottage cheese and just a little sweetener (we used maple syrup).

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Extra Carrot Cake Recipes

Let muffins cool fully and retailer in an hermetic container in a cool, darkish place for as much as 3 days. Or, retailer within the fridge for as much as 5 days.

We suggest ready on the glaze till serving!

Are you able to freeze these muffins?

Freezing these muffins is tremendous easy. We suggest holding off on glazing them till after you’ve frozen and thawed them:

Let muffins cool fully.
Place in a freezer secure bag, and seal.
Freeze for as much as 3 months.

Carrot muffins with crumble topping and white icing drizzled on top, one muffin partially eaten, displayed on a white surface.

Preheat the oven to 350℉ and line a muffin tin with paper liners. Put aside.
Put together the streusel topping. Add the rolled oats, flour, protein powder, brown sugar, walnuts, butter, maple syrup, cinnamon, and vanilla extract to a mixing bowl. Use a fork and lower the components collectively till a crumbly texture kinds. This will likely take a couple of minutes. Put aside for later.
Take away any extra moisture from the shredded carrots by putting them in a paper towel or tea towel. Twist the towel over the sink to launch moisture.
Subsequent, add the flour, baking powder, cinnamon, ginger, cloves, nutmeg, salt, and carrots right into a bowl and blend collectively. Put aside.
In a separate bowl, combine the moist components.
Slowly add the dry components to the moist and stir utilizing a rubber spatula till mixed.
Scoop 3 tablespoons of batter into every lined muffin properly. Then, high every muffin with 1-2 tablespoons of struesel topping.
Bake the muffins for 18 minutes. Take away the muffins from the oven if a toothpick inserted into the center comes out clear.
Let the cake cool for 10 minutes. Combine the cottage cheese drizzle in a bowl.
Take away the cake from the baking dish and serve with cottage cheese drizzle.

The batter has the identical consistency as a thick pancake batter. It shouldn’t be pourable.
If the batter appears too thick and sticky, add 1 tablespoon of almond milk at a time till the batter is simple to stir.
When you don’t have avocado oil, we examined this recipe with coconut oil, too. It labored nice.

Energy: 273 kcal, Carbohydrates: 34 g, Protein: 7 g, Fats: 12 g, Fiber: 2 g, Sugar: 17 g