Cottage Cheese Zucchini Muffins

Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly with oil or butter. This ensures easy removal later.

Place the grated zucchini in the center of a clean kitchen towel. Gather the edges and twist tightly over the sink to squeeze out as much excess moisture as possible. This step is crucial for preventing soggy muffins. Set the drained zucchini aside.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and smoked paprika (if using). Whisking ensures the leavening agents and seasonings are evenly distributed. Stir in the grated cheddar cheese until it’s coated in the flour mixture. This helps prevent the cheese from sinking to the bottom during baking.

3. Mix Wet Ingredients

In a separate medium bowl, combine the squeezed zucchini, cottage cheese, eggs, milk, and olive oil. Use a fork or whisk to mix thoroughly until the cottage cheese is broken down and the mixture is fairly cohesive. It’s okay if some small curds remain. Stir in the fresh herbs.

4. Bring It All Together

Create a well in the center of the dry ingredients. Pour the wet zucchini mixture into the well. Using a silicone spatula or wooden spoon, gently fold the mixtures together until just combined. A few streaks of flour are perfectly fine—do not overmix. Overmixing develops gluten, leading to tough, dense muffins.

5. Portion & Bake

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. For an extra touch, sprinkle a small pinch of extra cheese on top of each muffin.

Place the tin in the preheated oven and bake for 22-27 minutes. The muffins are done when they are golden brown on top, the tops spring back lightly when touched, and a toothpick inserted into the center comes out clean.

6. Cool & Serve

Allow the muffins to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This stops the cooking process and prevents steaming, which can make the bottoms soggy.

Serve warm, at room temperature, or even chilled. They are fantastic sliced in half and lightly toasted with a smear of butter.

Storage & Reheating

• • Store: Cooled muffins can be stored in an airtight container in the refrigerator for up to 5 days.

• Freeze: These muffins freeze beautifully. Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.

• Reheat: For best results, reheat in a toaster oven or conventional oven at 350°F (175°C) for 5-10 minutes until warmed through. This restores their lovely texture.

Tips & Variations for Success

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