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Overhead shot of golden turkey sausage muffins split open on a wood board, steam rising, melted cheddar visible inside

Fluffy Cottage Cheese Muffins with Turkey Sausage

Savory baked muffins with blended cottage cheese, cooked turkey sausage and cheddar, delivering 30g of protein per two-muffin serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 600 g low-fat cottage cheese about 2 1/2 cups
  • 400 g turkey breakfast sausage, raw casings removed, about 14 oz
  • 4 eggs, large
  • 85 g sharp cheddar cheese, shredded about 3/4 cup
  • 120 g all-purpose flour about 1 cup
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 3 tbsp chives, chopped optional

Method
 

Cook the Turkey Sausage
  1. Heat a 10-inch skillet over medium heat. Add the turkey sausage and cook, breaking it into small crumbles with a wooden spoon, until no longer pink and it hits 165F / 74C, about 6 to 8 minutes.
  2. Drain any excess fat from the skillet and set the sausage aside to cool for 5 minutes.
Make the Batter
  1. Heat the oven to 190C / 375F. Grease a 12-cup muffin tin or line with paper liners.
  2. Add the cottage cheese to a blender or food processor and blend for 30 seconds until smooth. Skipping this step leaves curds in the batter that bake up gummy in the center.
  3. In a large bowl, whisk the eggs, then stir in the blended cottage cheese until combined.
  4. Add the flour, baking powder, salt, pepper and garlic powder. Stir with a spoon until just combined; a few small lumps are fine.
  5. Fold in the cooled turkey sausage, shredded cheddar and chives.
Bake and Cool
  1. Divide the batter evenly among the muffin cups using a 1/3-cup scoop, filling each about three-quarters full.
  2. Bake for 22 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  3. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • Blend cottage cheese fully or the crumb turns out curdy.
  • Cook sausage to 165F / 74C before folding into batter.
  • Don't overmix once flour goes in or muffins turn tough.
  • Cool 5 minutes in the tin so bottoms don't stick.