Cottage Cheese English Muffins (High Protein!)
4/12/2026
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A breakfast classic turned healthy; these high-protein cottage cheese English muffins (6g per English muffin!) bring the nostalgia, the flavor, and (close to!) the convenience of a store-bought English muffin to your own kitchen. They’re airy, chewy, and just so dang delicious!
I used blended cottage cheese in the dough for an extra protein boost so you can enjoy these English muffins as a simple snack or base for an easy breakfast sandwich.
what makes this recipe great ⤵️
Spin off of our 2-ingredient high-protein dough!
Chewy texture thanks to yeast
Star Ingredients
Cottage cheese: The protein powerhouse! I recommend 2% or 4% cottage cheese for blending because it contains less water content and will require less flour for the dough.
All-purpose flour: AP is my go-to for these English muffins because it’s not too dense and helps yield a more airy texture.
Active dry yeast: I’ve tested these English muffins both with and without yeast, and I much prefer the version with yeast! It helps create a more chewy and airy texture — as English muffins should be!
Corn meal: You’ll press the English muffins in corn meal on both sides before cooking them on the stovetop. This not only prevents them from sticking to the pan, it also gives them a classic English muffin look and feel. Don’t skip it!
Find the list of full ingredients in the recipe card below.
How to Make Cottage Cheese English Muffins
- Bloom the yeast: Add the warm water, yeast, and sugar to the bowl of a stand mixer, and let it bloom for about 5 minutes.
- Add the remaining wet ingredients: Mix in the blended cottage cheese, melted butter, and egg.
- Mix the dry ingredients: In a separate bowl, mix the flour and salt.
- Combine the wet and dry ingredients: With the mixer on low, slowly add the dry ingredients to the wet, and mix for 3-4 minutes or until the dough bounces back when poked.
- Let rise: Transfer the dough to an oiled bowl, cover with plastic wrap, and place in a warm place to rise for 1 hour.
- Roll out dough: Turn the dough out onto a lightly floured surface. Roll to ¼ inch thickness.
- Cut out English muffins: Using a 2-3-inch round cookie cutter, cut muffins until all the dough has been used. Place them in the cornmeal on the sheet pan. Flip and gently press into the cornmeal.
- Let rest: Cover with plastic wrap and rest for 30 minutes.
- Cook English muffins on the stovetop: Heat a large cast-iron skillet over medium heat. Place the muffins in the pan, making sure they do not touch. Cook for 6 minutes, flip, and cook for 4 minutes.
- Serve, and enjoy!
Tips and Tricks
- If the cornmeal isn’t sticking to the muffins, brush them with a little bit of 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.
Don’t Have Yeast?
I tested these English muffins without yeast, and while it DOES work, it does impact the texture. The no-yeast English muffins have more of a bread texture, and less of a chewy and airy English muffin texture. The English muffins without yeast are a good substitute, but not as good as what the yeast recipe produced. So, proceed with caution here.
No-yeast English muffins recipe: Omit the yeast and sugar, and replace with 3 teaspoons of baking powder. Follow the rest of the recipe as-is.
Can I Use Greek Yogurt Instead?
I tested this recipe with Greek yogurt and they were delicious! Just swap out the blended cottage cheese 1:1 and make sure that you’re using a fuller fat Greek yogurt (at least 2%).
More Cottage Cheese Dough Recipes
- Best High-Protein Dough Recipes
- High-Protein Air Fryer Dinner Rolls
- High-Protein Pizza Hot Pockets
- Air Fryer Protein Bagels
- Cottage Cheese Breakfast Biscuits
Cottage Cheese English Muffins Recipe
Ingredients
- ½ cup warm water, ~warmed to 100-110℉
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 cup blended 2 % cottage cheese
- 3 tablespoons melted unsalted butter
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- ½ cup fine cornmeal
Instructions
-
Add the warm water, yeast, and sugar to the bowl of a stand mixer. Set aside until the yeast has bloomed – about 5 minutes.
-
Once the yeast has bloomed, mix in the blended cottage cheese, melted butter, and egg. Set aside.
-
In a separate bowl, mix the flour and salt.
-
With the mixer on low, slowly add the dry ingredients to the wet. Mix for 3-4 minutes or until the dough bounces back when poked.
-
Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a warm place to rise for 1 hour.
-
Sprinkle a sheet pan with the cornmeal.
-
Turn the dough out onto a lightly floured surface. Roll to ¼ inch thickness.
-
Using a 2-3-inch round cookie cutter, cut muffins until all the dough has been used. Place them in the cornmeal on the sheet pan. Flip and gently press into the cornmeal.
-
Cover with plastic wrap and rest for 30 minutes.
-
Heat a large cast-iron skillet over medium heat. Place the muffs in the pan, making sure they do not touch. Cook for 6 minutes, flip, and cook for 4 minutes.
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Serve with butter and jam.
Tips & Notes
- If the cornmeal isn’t sticking to the muffins, brush them with a little bit of water.
- If the dough is too sticky add more flour 1 tablespoon at a time.
- If the dough is too dry add water or blended cottage cheese 1 tablespoon at a time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet
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Home,Recipes,Meal,Snacks,Muffins & Bread: