Ingredients:

  • 1 cup (225g) full-fat cottage cheese (4% milkfat)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup (45g) high-quality unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup (60g) dark chocolate chips (70% cocoa or higher)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a standard 12-slot mini muffin tin or use parchment liners.
  2. Place the cottage cheese, eggs, maple syrup, and vanilla extract into a high-speed blender or food processor. Blitz on high for 45–60 seconds until the consistency is completely smooth and liquid with no visible lumps.
  3. In a separate mixing bowl, whisk together the cocoa powder, baking powder, and sea salt to remove any clumps.
  4. Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Use a silicone spatula to fold gently until a thick, glossy mahogany batter forms, being careful not to over-mix.
  5. Gently fold in half of the dark chocolate chips into the batter.
  6. Divide the batter evenly among the 12 muffin slots. Top with the remaining chocolate chips and bake for 20 minutes until the edges are set but the center remains slightly soft.