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Savory Cottage Cheese Dill Muffins

Introducing cottage cheese dill muffins! Moist and tender, made with spelt flour, cottage cheese, yogurt and eggs, these savory muffins pack more than 6 grams of protein each. Besides starring as a partner to soups, stews and chili, they’ll turn a simple salad into an awesome meal, and you’ll love them as a healthy grab-and-go breakfast!

Savory Cottage Cheese Dill muffins, one cut in half with butter

Click here to PIN Savory Cottage Cheese Dill Muffins!


Ten minutes to chop and mix, and 20 minutes in the oven. Quick bread with a longish life. Kept in an airtight container, cottage cheese dill muffins last several days at room temperature.

You absolutely need fresh dill for these muffins. Fresh feathery green dill weed is distinctly sweet, yet with 2 teaspoons of finely chopped leaves in every muffin, it’s a subtle flavor. Even when you lick the batter you might not be able to identify the flavor as dill. In the baking, the dill fragrance gets even more quiet.

green onions and dill for Savory Cottage Cheese Dill Muffins

Aiming for muffin excellence, more than a few batches of savory cottage cheese dill muffins have graced this kitchen in the last week.

For the first test, I used white whole wheat flour. The muffins had scraggly tops and were a bit crumbly. The texture reminded me of scones, but disguised as muffins.

So I tried spelt flour in the second batch. I’m not sure why, but the muffins were more tender, and stayed moist longer with spelt flour instead of wheat. Spelt and wheat are close cousins, and they both contain gluten. Some gluten-intolerant folks find spelt easier to digest.

Robbie had his opinions about each different round of these muffins, and he’s one reason I kept testing. One suggestion was to add red onions.  As a compromise, I used chopped green onions. We’re both delighted with the onion flavor. (If you want, make them with red onions and tell us what you think!

Three Cottage Cheese Dill Muffins on cooling rack

Savory cottage cheese dill muffins recipe details:

  • Use whole milk plain yogurt, ideally a brand with a trim list of ingredients—just milk and probiotic cultures. We used to buy fat-free plain yogurt because it has less calories, and then we realized whole milk yogurt tastes and feels 1000 times creamier, and is totally worth the 25 calories extra per half cup.
  • For ½ cup of chopped dill, it takes two of those clear plastic clams of fresh dill. Strip the feathery leaves and discard the stems.
  • A multi-purpose ice cream scoop drops uniform clean portions of batter into muffin tins. The handy scoops come in different sizes, with a number engraved on the metal bar that moves inside the scoop telling approximately how many scoops to a quart. My go-to muffin scoop is a (#16), which holds a little less than 1/3 cup, like this one, or this one.

You’ll love muffins with these soups:

Make it a fabulous week–get in the kitchen and bake yourself a batch of delicious muffins!

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*** Recipe adapted from the Sour Cream and Dill Muffins in Pastry Chef Mary Cech’s cookbook, Savory Baking.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Nutrition Facts
Savory Cottage Cheese Dill Muffins
Amount Per Serving
Calories 174 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 30mg10%
Sodium 458mg20%
Potassium 130mg4%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 61IU1%
Vitamin C 1mg1%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

**This recipe was first updated from one I posted in July 2010 on my old blog. In 2015 I added photos. This latest update includes nutrition information and more!


  • Constance

    Aargh……I’m salivating over these. Any thoughts on how to make these gluten free? Do you think I could substitute a gf flour mix from Bob’s Red Mill and get edible results? Reply · 4 November, 2015

    • Constance–I would definitely sub with a gf mix. Have you tried with good results? Cup4Cup is another one. Let me know how it goes. (I wish spelt was gf, alas=not) Reply · 4 November, 2015

  • I might choose red onion myself. Which is the G-rated comment I choose to make, rather than the dill dough joke I’m dying to make… GREG Reply · 5 November, 2015

    • Remind me of that joke. I used to know it… When I worked in the bakery. Do you know the punchline to–There was an explosion in the bakery…? Reply · 6 November, 2015

  • Anna

    Thank you for this recipe, Letty. In my country, we’re not used to eating such kind of substantial muffins, only sweet ones. But it’s a really nice idea for a grab-and-go breakfast. I can’t wait to cook and try it! Reply · 24 September, 2019

    • Thank you Anna! Let me know if you try these. What country do you live in? Reply · 24 September, 2019

      • Anna

        I live in Russia. Here raisin and chocolate muffins are much popular than other types.
        I’m gonna cook it this weekend. And of course, I’ll let you know 🙂 Reply · 25 September, 2019

  • I always prefer savoury over sweet and this looks just perfect! Reply · 25 September, 2019

    • Yes–I love them both though… savory and sweeter. Reply · 26 September, 2019

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