These savory cottage cheese sweet potato muffins are a healthy muffin perfect for any time of the day! Packed with flavor, a great source of protein, and only 15 minutes of prep!
There is nothing I love more than a muffin. They will forever be the perfect on-the-go option for breakfasts, snacks and even dessert. Of course I love a sweet option like banana blueberry muffins or protein pancake muffins, but let me introduce your to my new favorite, the savory sweet potato muffin.
After my savory cottage cheese breakfast muffins went VIRAL last year, I realized how much everyone loves a good protein-packed savory muffin to grab as they are running out the door. Made with my favourite high protein food... cottage cheese, these sweet potato muffins are the perfect option for any time of the day!
Full of cheddar and jalapeno flavor, they're reminiscent of a classic cornbread but are moist, fluffy and great for an on-the-go savory option!
Why This Recipe Is Dietitian Approved
- Perfect to prep. These sweet potato muffins are freezer-friendly so they. make a great option to prepare ahead of time and have on hand for busy weeks.
- Great source of protein. With 7g of protein per muffin and no protein powder or meat required, these are a great option for a balanced snack!
- Nutrient rich. Adding sweet potatos to the base of these muffins helps increase key nutrients like Vitamin C, beta carotene, fiber and potassium!
Ingredients
Sweet Potato: Sweet potatoes are full of nutrients like Vitamin C, Potassium, Beta Caroetene and fiber, while also providing the perect moist base for these muffins.
Eggs: For extra protein and to help bind everything together. Please note I have not tested this recipe using just egg whites, as the yolks of eggs are a great source of omega 3 healthy fats.
Cottage Cheese: I love using cottage cheese for a high protein addition to my snack muffins. My go-to option for a premium quality Canadian cottage cheese product is Nordica 2% Cottage Cheese because it offers a good source of Vitamin D, is made with REAL cottage cheese and is a 100% Canadian Dairy product!
Flour: I chose all purpose flour because it's the most readily available in most households and I wanted this recipe to be very accessible.
Baking Powder: This allows our muffins to be tall and fluffy.
Spices: To create the perfect flavourful muffin the only spices you will need are chili powder, ground cumin, and salt!
Green Onion: For a mild onion flavour that adds a bit of freshness without overpowering the muffins- we use green onions! I recommend using both the greens and the whites of the onions for the best flavour!
Pickled Jalapenos: I wanted to create a cornbread inspired muffin, so for a classic combination I use pickled jalapenos to provide some spice, without being too overpowering.
Cheddar Cheese: No savoury muffin is complete with a little cheese. We use cheddar in this recipe for a cheddar jalapeno flavour!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
*Before you begin* Preheat the oven to 400F and prepare a 12-cavity muffin tray.
- Step 1: In a medium bowl, whisk together mashed sweet potato, eggs and cottage cheese.
- Step 2: To the wet ingredients, slowly add flour, baking powder and spices. Mix well.
- Step 3: Mix in the green onion, pickled jalapenos and cheddar cheese (ensuring you save some cheddar cheese for topping).
- Step 4: Divide the batter between 12 muffin cups (about ⅓ cup of batter per muffin cup). Top with remaining cheese. Bake for 23-27 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Substitutions and Variations
To make gluten-free:Use a 1:1 gluten free all purpose flour substitute for the base. I recommend using Queen St Bakery or Bob’s Red Mill for best results. Almond flour will also work as a substitute however please note the muffins may not rise quite as much!
To make dairy-free: Unfortunately I have not tested a dairy-free version of this recipe.
To make nut-free: This recipe is naturally nut-free.
To make vegetarian: This recipe is naturally vegetarian (yay)!
If you aren't a fan of spice: I recommend halving the pickled jalapenos (or if you REALLY don't like spice you can omit the pickled jalapenos)!
Looking for added protein? Add in some cooked sausage crumbles or diced ham!
Looking for added vegetables? Mix some chopped spinach into the batter prior to baking!
Equipment
- Silicone muffin tray: My muffin tray is deeper than a standard muffin tray! This is the one I typically use in my muffin recipes.
- Silicone muffin liners
- Cookie scooper (This ensures even distribution of batter with minimal mess)
- Mixing bowl
Storage
These sweet potato muffins can be stored in the fridge for up to 5 days in an airtight container. For longer storage, they can be wrapped individually using plastic wrap or tin foil and stored in the freezer for up to 3 months.
To reheat, you can microwave them for about 1 minute or air fry at 325F for about 5-7 minutes!
Top Tips for Success
I HIGHLY recommend using either silicone muffins liners or a silicone muffin tray. This batter is quite sticky and using regular muffin liners or just greasing the muffin tin will make it quite difficult to remove the muffins in one piece.
Frequently Asked Questions
No you do not! If you aren't a fan of the curds in cottage cheese, this is a great recipe for you. As we are baking these muffins, the curds of cheese melt, so you can still get the protein from the cottage cheese without the texture!
More Staple Proteins Recipes
- Savoury Cottage Cheese Breakfast Muffins
- Protein Biscuits
- Egg and Cottage Cheese Cups
- French Toast Cups
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these sweet potato muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Savory Sweet Potato Muffins
Ingredients
- 1 sweet potato (about 2 cups)
- 5 eggs
- 1 cup Nordica 2% Cottage Cheese
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ tsp chili powder
- ½ teaspoon ground cumin
- 1 tsp salt
- ¼ cup pickled jalapenos diced
- ⅓ cup sliced green onions whites and greens
- ⅓ cup cheddar cheese shredded
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray.
- In a medium bowl, whisk together mashed sweet potato, eggs and cottage cheese.
- To the wet ingredients, slowly add flour, baking powder and spices. Mix well.
- Mix in the green onion, pickled jalapenos and cheddar cheese (ensuring you save some cheddar cheese for topping).
- Divide the batter between 12 muffin cups (about ⅓ cup of batter per muffin cup). Top with remaining cheese. Bake for 23-27 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Notes
-
*Microwave cooking method* Pierce each potato multiple times with a fork and cook one at a time in the microwave for about 3 minutes each side (until soft, this may vary based on your microwave), carefully remove from microwave and allow to cool before removing the skin and mashing the inside.
-
*Oven cooking method* Preheat oven to 425ºF. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork. Bake until tender, 45 to 50 minutes.
Nutrition
*The associated social media post for this recipe has been sponsored by Nordica Cotttage Cheese.
Sofia says
Hi! Can i make it with nonfat cottage cheese?
Nicole Addison says
Hi Sofia- yes you can!
Kristen says
These turned out amazing! Thank you for the recipe, will be making these all the time!