Why You’ll Love This Recipe
I like that these muffins are not only soft and flavorful but also protein-rich, which keeps me full and energized. The horchata collagen peptides add a unique flavor while boosting nutrition, and the cottage cheese makes them tender and moist without needing a lot of added fat. The white chocolate chips on top give just the right amount of sweetness, while cinnamon and whipped cream make them feel like a treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup of gluten-free flour
4 scoops of Marigold Horchata Collagen Peptides
1 tsp of Crystal Diamond Baking Salt
1 tsp of baking powder
1 tsp of baking soda
2/3 cup of RxSugar allulose
2 whole eggs
1 tsp of vanilla extract
1 cup of cottage cheese
Toppings:
1/3 cup of sugar-free chocolate chips
whipping cream
cinnamon
Directions
Preheat the oven to 350°F (175°C).
Mix together the gluten-free flour, collagen peptides, salt, baking powder, baking soda, and allulose in a bowl.
Blend the cottage cheese until smooth.
Incorporate the blended cottage cheese, eggs, and vanilla into the dry mixture and stir until combined.
Transfer the batter into 12 silicone muffin cups.
Top with sugar-free chocolate chips.
Bake for 19–20 minutes, then let cool completely.
Finish with a dollop of whipped cream and a sprinkle of cinnamon before serving.
Servings and Timing
Servings: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add a pinch of nutmeg or cardamom for extra warm spice.
For more texture, I stir chopped nuts into the batter before baking.
I like swapping the sugar-free chocolate chips for white chocolate chips when I want extra sweetness.
For a dairy-free option, I use dairy-free cottage cheese and coconut whipped cream.
Adding a tablespoon of espresso powder gives these muffins a horchata latte vibe.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months. To reheat, I warm a muffin in the microwave for 20–30 seconds or in a 300°F oven for about 5 minutes.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, I can use all-purpose flour if I don’t need them gluten-free.
Do I need to blend the cottage cheese?
Yes, blending makes the batter smooth and ensures the muffins have the right texture.
Can I skip the protein powder?
I could, but it would change both the flavor and nutrition. I’d replace it with extra flour if needed.
What can I use instead of allulose?
I sometimes use coconut sugar or regular sugar, though it slightly changes the nutrition profile.
Can I make these dairy-free?
Yes, I use dairy-free cottage cheese and whipped cream substitutes.
Do I have to add the toppings?
No, they’re optional, but I like the chocolate chips, whipped cream, and cinnamon for flavor and presentation.
Can I make mini muffins instead?
Yes, I just reduce the baking time to about 12–14 minutes.
How do I know when the muffins are done?
I check with a toothpick—if it comes out clean, they’re ready.
Can I use different protein powders?
Yes, but I stick to flavored ones like vanilla or cinnamon for the best taste.
Can these be a meal prep option?
Definitely, I make a batch on Sunday and enjoy them all week long.
Conclusion
Horchata White Chocolate Protein Muffins are soft, flavorful, and packed with protein, making them a perfect balance between indulgence and nutrition. I love how they work for breakfast, snacks, or dessert, and how easily I can make a batch ahead for the week. With their warm spices and creamy texture, these muffins are a cozy and healthy treat I can enjoy anytime.
Horchata White Chocolate Protein Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Description
Soft, spiced gluten-free protein muffins flavored with horchata collagen peptides and cottage cheese for extra protein and moisture. Finished with chocolate chips, whipped cream, and cinnamon for a healthy yet indulgent treat.
Ingredients
1 cup gluten-free flour
4 scoops Marigold Horchata Collagen Peptides
1 tsp Crystal Diamond Baking Salt
1 tsp baking powder
1 tsp baking soda
2/3 cup RxSugar allulose
2 whole eggs
1 tsp vanilla extract
1 cup cottage cheese, blended until smooth
1/3 cup sugar-free chocolate chips (for topping)
Whipping cream (for topping)
Cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Mix gluten-free flour, collagen peptides, salt, baking powder, baking soda, and allulose in a bowl.
- Blend cottage cheese until smooth.
- Stir blended cottage cheese, eggs, and vanilla into dry mixture until combined.
- Divide batter into 12 silicone muffin cups.
- Top each with sugar-free chocolate chips.
- Bake 19–20 minutes, then let cool completely.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Add nutmeg or cardamom for extra warm spice.
Stir chopped nuts into the batter for texture.
Swap sugar-free chocolate chips for white chocolate chips for more sweetness.
Make dairy-free with plant-based cottage cheese and coconut whipped cream.
Add espresso powder for a horchata latte flavor.
Store at room temp 2 days, refrigerated 5 days, or freeze up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 3g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
