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Cottage cheese and lemon oat muffins

These cottage cheese and lemon oat muffins are light, healthy yet filling. They’re high in protein, naturally sugar-free, oil-free and full of fibre, making them an excellent option for breakfast or daytime snacking. You can make these muffins either savoury or slightly sweet, depending on the yogurt you use. The savoury version goes well with soups, stews or a salad for a light lunch, while the sweeter version is ideal for a wholesome breakfast. Since they’re made with simple ingredients like oats, cottage cheese and lemon, they’re also budget-friendly and easy to make at home. Best of all, you can bake them in the oven or cook them quickly in the air fryer.

Tips & Variations

  • Sweet version: Use lemon or vanilla yogurt and add a few blueberries, raspberries or chopped dried fruit before baking.
  • Savory version: Use plain yogurt and add fresh herbs (like dill or chives), or fold in a little grated Parmesan or mature Cheddar for extra flavour.
  • Extra protein: Stir in a spoonful of protein powder or swap half the oats for almond flour.
  • Make ahead: These muffins keep well in the fridge for up to 4 days or can be frozen for up to 3 months—perfect for batch cooking.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup cottage cheese
  • 2 Tbsp lemon yogurt or plain yogurt for savoury version
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 large egg
  • ½ tsp baking powder
  • ½ cup rolled oats approx.

Method
 

  1. In a mixing bowl, combine the cottage cheese and yogurt until smooth.
  2. Add the egg, baking powder, lemon zest, and lemon juice. Mix well.
  3. Fold in the oats until just combined. Add more if the mixture is too wet.
  4. Preheat the oven to 180°C (350°F) or prepare your air fryer.
  5. Spoon the mixture into 6 silicone muffin cups. Place them on a tray (for oven) or directly in the air fryer basket.
  6. Air fryer method: Set to Bake and cook for about 15-20 minutes, until golden.
  7. Oven method: Bake on the middle rack for about 25 minutes, until golden and firm to the touch.
  8. Transfer the muffins to a wire rack to cool, then serve warm or at room temperature.