Cottage Cheese English Muffins

A breakfast classic made healthy. these High Protein Cottage Cheese English Muffins (6g per English muffin!) Bring the nostalgia, flavor, and (almost!) convenience of store-bought English muffins into your kitchen. It’s airy, chewy, and absolutely delicious!

I used mixed cottage cheese in the dough for an extra boost of protein. So you can enjoy these English muffins as a quick snack or as the base for a simple breakfast sandwich.

star ingredient

Cottage Cheese: The epitome of protein! I recommend a blend of 2% or 4% cottage cheese. Because it has less moisture and requires less flour in the dough.

All purpose flour: AP prefers these English muffins because they help create an airy texture without being too dense.

Active dry yeast: I tested these English muffins both with and without yeast, and I much prefer the yeasted version! It helps create a chewier, airier texture, like an English muffin!

cornflour: Press cornmeal into English muffins on both sides before cooking on the stovetop. This will not only prevent them from sticking to the pan, but will also give you the look and feel of a classic English muffin. Don’t skip it!

Find the full list of ingredients in the recipe card below.

How to Make Cottage Cheese English Muffins

1. Let your yeast bloom: Add warm water, yeast, and sugar to a stand mixer and blend for about 5 minutes.
2. Add remaining wet ingredients: Mix in the blended cottage cheese, melted butter and eggs.
3. Mix dry ingredients: In a separate bowl, mix flour and salt.
4. Combine wet and dry ingredients. Reduce the mixer’s temperature to low and slowly add the dry ingredients to the wet ingredients and mix for 3 to 4 minutes or until the dough springs back when pierced.
5. Let’s wake up: Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. Roll out the dough: Roll out the dough on a lightly floured surface. Roll to ¼ inch thickness.
7. Cut the English muffins: Using a 2- to 3-inch round cookie cutter, cut muffins until all dough is used. Place in cornmeal on a sheet pan. Flip and gently press in the cornmeal.
8. Let’s rest: Cover with plastic wrap and let rest for 30 minutes.
9. Cook English muffins on the stovetop. Heat a large cast iron skillet over medium heat. Place the muffins in the pan, being careful not to touch them. Cook for 6 minutes, then flip and cook for 4 minutes.
10. serve, take pleasure in!

tips and tricks

• If the cornmeal doesn’t stick Wipe the muffin with a little water.
• If the dough is too sticky Add more flour 1 tablespoon at a time.
• If the dough is too dry Add water or more blended cottage cheese, 1 tablespoon at a time.

No yeast?

I tested these English muffins without yeast, and while they work, they do affect the texture. No-leaven English muffins have more of a bread texture and less of the chewy, airy texture of English muffins. Unleavened English muffins are a good substitute, but not as good as those made with yeast. So proceed with caution here.

Yeast-Free English Muffin Recipe: Omit the yeast and sugar and replace with 3 teaspoons of baking powder. Just follow the rest of the recipe.

I tested this recipe with Greek yogurt and it was delicious! Replace the blended cottage cheese 1:1 with full-fat Greek yogurt (at least 2%).

More Cottage Cheese Dough Recipes