Egg-less Cottage-cheese Muffins

In this post I am going to share the recipe of egg-less cottage cheese muffins that I make at home. These muffins are super easy to make and healthy too.

Egg-less Cottage cheese muffins

Made of milk, cottage-cheese, honey and whole wheat flour, these muffins become really handy when I’m not in mood to run after my daughter with glass of milk in my hand. I can easily let her enjoy these healthy muffins. Being filling, these muffins are perfect choice for breakfast or evening snacks.

Why I love cottage-cheese so much?

I find home-made cottage cheese or paneer as we Indians call it really versatile. As an ingredient in recipe, it blends seamlessly without dominating the recipe.

I replace it in most of my recipe which requires other ready-made cheese, be it home-made pizza or Italian veggie potato. Cottage cheese makes food nutritive bringing in protein and calcium with it. In this recipe, cottage-cheese made these muffins moist and gave them a perfect crumbly texture.

I make cottage cheese regularly at home and you will always find a bowl of it in my refrigerator. It’s easy to make at home and it’s fresh and cost effective when it’s home-made.

I have made these muffins in convection mode of microwave, so you can try it easily even if you don’t have OTG in your home. So, here is the list of ingredients easily available at home. Proportions mentioned here will give you 12 delicious muffins.


  • Whole wheat flour: 1 cup
  • All-purpose flour: 1/3 cup
  • Honey: ¾ cup
  • Ghee (clarified butter): 2/3 cup
  • Milk: 1 cup
  • Glazed Cherries: 7-8
  • Vanilla essence: ½ tsp.
  • Lemon juice: 1 1/2 tsp.
  • Baking powder: ½ tsp.
  • Baking soda: ½ tsp.


Step 1

Sieve all the dry ingredients 4 times. Don’t be lazy in sieving the flour as it will give you soft and crumbly muffins.

Step 2

Take ghee and flour in a bowl and mix with your fingers to make crumbles of flour. I have used here melted home-made ghee. You can substitute it with any vegetable oil.

Since, I’m in habit of making ghee at home, I replace home-made ghee with oil in cooking whenever it’s possible. You can read about easy process I follow to make ghee from malai (cream) in microwave.

Step 3

Divide milk in two equal parts. ½ cup milk will be used to make cottage cheese while remaining half is to be used to make batter.

Step 4

Add lemon juice in ½ cup milk and heat it. Milk will curdle up in no time. Take if off the fire and keep it aside. Do not drain the cottage cheese as it will be used along with the healthy whey.

At this stage you can keep the oven for preheating at 180 degree centigrade. Till the oven gets heated you can finish the mixing process.

Step 5

Remove seeds and cut cherries into small pieces. Dust little bit of flour in cherries before adding them in batter. Dusting with flour will prevent them from sinking at bottom.  After dusting, add cherries to flour.

Step 6

Warm the other remaining ½ cup of milk. In a bowl bring together vanilla essence, honey, ½ cup warm milk and curdled milk.

Step 7

Electric whisk is not required. Just mix dry ingredients and wet ingredients all at once and stir quickly with help of a rubber spatula or a fork. Transfer the content of wet bowl into dry flour bowl and mix it. Don’t over mix, lesser the mixing strokes the better. Batter will be thick with small lumps.

Cottage-cheese muffins batter

You can even bake it in baking tin instead of making in muffin molds. Grease the tin with butter/ghee and transfer the batter in tin.

Step 8

Arrange the muffin liners in mold and pour in the batter in each mold. Fill in mold about ¾ full. Bake in preheated oven at 180 degree centigrade for 20 minutes or until top gets golden.

Every oven works differently, so keep an eye on muffins while baking. After the set time, test by inserting a toothpick in the center of a muffin. If tooth-pick comes clean, remove them from oven. If not bake for other 6-7 minutes. Give a little standing time of 10 minutes and De-mold them.

Healthy cottage-cheese muffins

These wholesome cottage-cheese muffins taste best when warm, the day they are baked. However they can easily stay good for 3-4 days in refrigerator. Just warm them before eating, as ghee in muffins gets hard after refrigeration.  However, I doubt if they last that long as they have never at my home. 🙂

Though my daughter is used to the fact that mummy takes pictures of food these days, it was first time I was taking pictures of muffins so she was quite eager to have them.  So, I had to quickly finish the photo session before they were finished by my daughter and husband.

Cottage-cheese muffinsIf you are looking for healthy recipes you will surely like Egg-less millet and sesame seed cake and Egg-less banana walnut muffins.

Egg-less banana oats pancake makes a easy and healthy lunchbox recipe.

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