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Savory Cottage Cheese Dill Muffins

Aiming for muffin excellence, more than a few batches of these savory cottage cheese dill muffins have graced this kitchen in the last week. We loved them slathered with butter or cream cheese for breakfast; they were perfect with a carrot salad at lunch; and for dinner, we paired these muffins with potato leek soup. That’s been the deal–muffins at every meal.

Savory Cottage Cheese Dill Muffins

Between the cottage cheese, yogurt, eggs, and spelt flour, each muffin packs close to 7 grams of protein. 

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.

green onions and dill for Savory Cottage Cheese Dill Muffins

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

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 instead and tell us what you think!)

Ten minutes to chop and mix, and 20 minutes in the oven. Quick bread with a longish life; kept in an airtight container, they last several days at room temperature.

Savory Cottage Cheese Dill Muffins

Savory cottage cheese dill muffins round out a simple soup and salad meal–try them with these soups, or one of your favorites.

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

Make it a fabulous week–get in the kitchen and bake something delicious!

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5 from 1 vote
Savory Cottage Cheese Dill Muffins
Savory Cottage Cheese Dill Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
1 min
These moist muffins round out a meal of soup and salad. With almost 7 grams of protein in each muffin, they're awesome for snacking as well.
Course: Breakfast, Snack
Cuisine: Vegetarian
Keyword: savory, muffins, healthy, cottage cheese, dill, high protein
Servings: 12 muffins.
Author: Letty Flatt
  • 2 ¼ cups whole grain spelt flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons fine sea salt
  • 2 eggs
  • 1/3 cup olive oil
  • ¾ cup lowfat cottage cheese , about 6 ounces
  • ¾ cup plain whole milk yogurt
  • ½ cup finely chopped fresh dill
  • ½ cup chopped green onions , mostly the white bottom part
  • Fresh dill fronds for garnish , optional
  1. Preheat the oven to 375 degrees F. Coat 12 muffin cups with melted butter or spray generously with cooking spray.
  2. Sift the flour, baking powder, baking soda and salt together into a large bowl. In another bowl, whisk together the eggs, olive oil, cottage cheese and yogurt. Stir in the chopped dill and onions. Pour the wet mixture over the dry and gently blend together.
  3. Divide the batter evenly between each muffin cup. Decorate each muffin top with a dill frond, if desired.
  4. Bake about 20 minutes or until the tops of the muffins are barely golden and a toothpick inserted in the center comes out clean. Cool for about 5 minutes, then remove from the pan. Serve warm.

**This recipe is an update of the savory dill muffins I posted in July 2010, on my old blog. Until now the post existed without photos!


  • 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

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