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Baking recipe · from the recipe book

Zucchini Dill Cottage Cheese Muffins

Tender, moist muffins packed with fresh dill, sliced green onion standing in for chives, and melty pockets of cottage cheese and mozzarella under a golden, cheesy top.

Zucchini Dill Cottage Cheese Muffins

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ⅔ cup80 gWhole wheat flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tsp3 gGarlic powder
  • 2 large100 gEggs
  • 1 cup200 gCottage cheese, 2%
  • ⅔ cup (160 ml)150 gMilk, 2%
  • ⅓ cup70 gOlive oil
  • 1¼ cups chopped150 gZucchinicoarsely grated and squeezed dry
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2½ medium35 gGreen onionsthinly sliced, as chives
  • 3 oz80 gPart-skim mozzarellashredded, divided

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Prepare the add-ins first: grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can; chop the dill; slice the green onion; shred the mozzarella and set aside one quarter of it for the tops.
  3. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper and garlic powder.
  4. In a second bowl, whisk the egg, cottage cheese, milk and olive oil until well combined.
  5. Pour the egg mixture into the dry mixture and stir with a spatula just until no dry streaks remain; a few lumps are fine.
  6. Fold in the zucchini, dill, green onion and the remaining three quarters of the mozzarella until evenly spread through the batter.
  7. Divide the batter among the 12 muffin cups and sprinkle the reserved quarter of the mozzarella over the tops.
  8. Bake for 20 to 22 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
  9. Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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