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Savory Cottage Cheese Dill Muffins

Aiming for muffin excellence, we’ve gobbled down a few batches this week. Very recent experience suggests serving fresh dill and green onion muffins warm, for breakfast, slathered with butter or cream cheese; at lunch alongside a carrot salad; and for dinner, paired 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. That’s a lot for a muffin. Testing and retesting savory cottage cheese dill muffins is desirable duty.

For the first test, I used white whole wheat flour. The muffins had scraggly tops and were a bit crumbly. The texture made me think scones, disguised as muffins. I went for spelt flour in the second batch. Spelt and wheat are two different species of wheat, and spelt is similar to wheat (they both contain gluten), yet these muffins are more tender, and they stay moist longer. Good for spacing the enjoyment of 12 muffins out over several days.

green onions and dill for Savory Cottage Cheese Dill Muffins

Cottage cheese dill muffins need fresh, not dried dill. 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; unless you mixed the batter yourself, you might not be able to identify it as dill. 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. He suggested adding red onions, and in the way of marriage compromise, the recipe now calls for chopped green onions. We’re both happy. (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; wrapped in plastic 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.

Recipe details:

  • Use whole milk plain yogurt, ideally a brand with a trim list of ingredients—just milk and probiotic cultures. Until about three years ago, we’d buy fat-free plain yogurt—less calories–but we figured out–less yummy. We’re converts—plain 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.
  • There’s a recipe for Sour Cream and Dill Muffins in Pastry Chef Mary Cech’s cookbook, Savory Baking. I started with that recipe, substituting yogurt and cottage cheese for the sour cream, changing the flour to spelt, and throwing in green onions for good measure–not the same, though inspired by the first.
  • **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!
  • 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.

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Savory Cottage Cheese Dill Muffins
Prep Time
10 mins
Cook Time
20 mins
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.
  • 2 ¼ cups whole grain spelt flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons Real 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.


  • 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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