Cottage Cheese Carrot Cake Muffins
If you’re into carrot cake but want it in a casual, weekday-friendly form, carrot cake muffins are for you. These muffins are soft, cozy, and naturally sweetened—with warm spices, grated carrots, and just enough cottage cheese to sneak in some protein and keep the texture super moist.
They’re easy to make, great for prepping ahead, and you can go simple or go full frosting depending on your vibe. (The white chocolate cream cheese icing is a little over the top in the best way.) When planning your meals, remember that carrot cake muffins are perfect for breakfast or a snack.
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Recipe Tips
Grate your carrots finely: Smaller pieces mix into the batter better and keep the muffins tender. No one wants a stringy carrot situation in their carrot cake muffins.
Don’t overmix the batter: Once you combine the dry and wet ingredients, stir until just combined to keep the muffins soft and fluffy—not dense.
Use blended cottage cheese: Blending the cottage cheese first helps create a smooth texture, especially if you’re not into visible curds.
Let them cool before frosting: If you’re using the cream cheese icing, wait until the muffins are fully cooled so the topping doesn’t slide right off.
Serve plain or dress them up: Carrot cake muffins work just as well without icing if you’re keeping things light. They’re sweet and spiced enough on their own.
Ingredient Swaps: No cottage cheese ? Sub with Greek yogurt or plain skyr for similar moisture and protein. Dairy-free ? Use a plant-based yogurt and skip the icing or use a dairy-free cream cheese alternative. No maple syrup ? Try honey or date syrup. Want extra texture ? Fold in chopped walnuts, raisins, or shredded coconut. Make it gluten-free ? Use a 1:1 gluten-free flour blend.
Fridge: Store carrot cake muffins in an airtight container for up to 4 days (with icing).
Freezer: Freeze carrot cake muffins (unfrosted) for up to 3 months in a ziplock or freezer-safe container.
Reheat: Microwave carrot cake muffins for 10–15 seconds to soften before eating.
More Cozy Breakfasts:
Cottage Cheese Carrot Cake Muffins
Ingredients
Muffin Base:
- 1 cup carrots grated
- 1/4 cup cottage cheese blended for smoothness, if needed
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup or sweetener of choice, adjust to taste
- 1 teaspoon vanilla extract
- 3/4 cup 1:1 gluten free flour or AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- Optional mix-ins: 1/4 cup chopped walnuts raisins, or shredded coconut
Cream Cheese Icing:
- 4 oz light cream cheese softened
- 2 tbsp honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup white chocolate melted
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease
- In large bowl, mix the blended cottage cheese, eggs, applesauce, maple syrup, and vanilla extract until smooth
- Fold in the grated carrots.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined; Do not overmix
- Gently fold in any add-ins, like walnuts or raisins
- Divide the batter evenly among the muffin cups, filling about 3/4 of the way
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean
- While the muffins are in the oven, make your icing by combining all ingredients into a small bowl and mixing with a hand mixer until smooth
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
- Top each muffin with your icing and enjoy!!
