There is something so comforting about baking with fresh peaches when they are in season. A while ago, I shared my High-Protein Cottage Cheese Blueberry Muffins, and they quickly became one of my favorite healthier muffin recipes. Today I decided to give that same soft and fluffy cottage cheese base a delicious twist by using juicy peaches instead. The cottage cheese and eggs add extra protein while helping the muffins stay wonderfully moist and tender.
These cottage cheese peach muffins are incredibly soft, moist, and lightly sweet, making them perfect for breakfast, an afternoon snack, or even a lighter dessert.
They come together with simple pantry ingredients, and the cottage cheese blends right into the batter, creating a wonderfully tender texture without tasting like cottage cheese at all.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 14 muffins
Ingredients
- 200 g (7 oz) cottage cheese
- 2 large eggs
- â…“ cup melted coconut oil or neutral vegetable oil
- 90–100 g (about ½ cup) golden cane sugar
- 220 g (1¾ cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- 180 g (about 1½ cups) fresh peaches, diced (or well-drained canned peaches)
- Thin peach slices for topping (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Line 14 muffin cups with paper liners or lightly grease them. You can use one standard 12-cup muffin pan plus 2 additional muffin cups, or bake the remaining batter in a second batch.
2. Wash the peaches, leave the skin on if you like, and cut them into small bite-sized cubes. Set aside. If using canned peaches, drain them very well and gently pat them dry with paper towels.
3. Using a blender or an immersion blender, combine the cottage cheese, eggs, melted coconut oil, vanilla extract, sugar, and salt. Blend until the mixture is completely smooth and creamy.
4. In a large bowl, whisk together the flour, baking powder, baking soda, and lemon zest, if using.
5. Pour the blended mixture into the dry ingredients. Gently whisk just until combined. Be careful not to overmix, as this helps keep the muffins light and fluffy.
6. Add the diced peaches and gently fold them into the batter using a spatula until evenly distributed.
7. Divide the batter evenly between the 14 muffin cups, filling each about three-quarters full. If desired, place a thin slice of peach on top of each muffin for a beautiful bakery-style finish.
8. Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Make It Your Own
If fresh peaches are out of season, well-drained canned peaches work just as well. A little fresh lemon zest adds a bright citrus flavor that pairs beautifully with the sweet peaches. If you enjoy a little crunch, fold in a handful of chopped pecans or walnuts before baking.
I also love sprinkling a little coarse sugar over the tops just before they go into the oven, which gives the muffins a lightly crisp, golden finish. Any leftovers freeze beautifully for up to 3 months, making them a great grab-and-go breakfast or snack whenever you need one.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 4–5 days. Let refrigerated muffins sit at room temperature for a few minutes before serving, or warm them briefly in the microwave.
To freeze, place the completely cooled muffins in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months.
Thaw at room temperature or warm briefly in the microwave before serving.These cottage cheese peach muffins are a wonderful way to make the most of fresh peach season.
They stay soft for days, freeze beautifully, and are perfect for breakfast, lunch boxes, or an afternoon coffee break. I hope you enjoy them as much as my family does!
You May Also Like
- High-Protein Cottage Cheese Blueberry Muffins
- 27 Quick & Easy Muffin Recipes
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- Berry Cottage Cheese Toast
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