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, cottage cheese dill muffins can turn a simple salad into an awesome meal!

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, itโs 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.
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 (affiliate link) 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 heโs one reason I kept testing. One suggestion was to add red onions. As a compromise, I used chopped green onions. Weโre both delighted with the onion flavor. (If you want, make them with red onions and tell us what you think!)
Savory cottage cheese dill muffins recipe details:
- Use whole milk plain yogurt, ideally a brand with a trim list of ingredientsโjust 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 ยฝ 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. (Affiliate link.) 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. (Affiliate links.)
Bump up your protein intake and serve cottage cheese dill muffins with one of these delicious healthy soups:
- Hearty Potato Soup with Leeks and Garlic.
- Escarole and White Bean Soup.
- Zucchini Rice Soup.
- Instant Pot Farro and Hearty Greens Soup.
- This Black Bean and Lentil Beer Soup is thick like chili.
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Savory Cottage Cheese Dill Muffins
Ingredients
- 2 ยผ cups whole grain spelt flour (8 ounces or 225 grams)
- 2 ยฝ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ยฝ teaspoons fine sea salt
- 2 eggs
- โ cup olive oil
- ยพ cup whole or lowfat cottage cheese , about 6 ounces
- ยพ cup plain whole milk yogurt
- ยฝ cup finely chopped fresh dill
- ยฝ cup chopped green onions , mostly the white bottom part
- Fresh dill fronds for garnish , optional
Instructions
- Preheat the oven to 375 degrees F. Coat 12 muffin cups with melted butter or spray generously with cooking spray.
- 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.
- Divide the batter evenly between each muffin cup. Decorate each muffin top with a dill frond, if desired.
- 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.
Nutrition
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.
*** Recipe adapted from the Sour Cream and Dill Muffins in Pastry Chef Mary Cechโs cookbook, Savory Baking.
**This recipe was first updated from one I posted in July 2010 on my old muffintalk.wordpress.com blog. In 2015 I added photos. This latest update includes nutrition information and more!
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? · 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) · 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 · 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…? · 6 November, 2015
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! · 24 September, 2019
Thank you Anna! Let me know if you try these. What country do you live in? · 24 September, 2019
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 ๐ · 25 September, 2019
I always prefer savoury over sweet and this looks just perfect! · 25 September, 2019
Yes–I love them both thoughโฆ savory and sweeter. · 26 September, 2019
I made these. I didn’t have green onions. I added some chopped dried tomatoes, dried leeks, dried yellow onion flakes, black olives, black cumin seeds. I probably added twice the specified amount of cottage cheese. It was a thick batter. It turned out amazing. Crunchy crust and a tender moist inside. very yummy. Thank you very much. · 2 March, 2022
Thank you Cally! I’m delighted you felt comfortable modifying the recipe to use what you had on hand. Your changes sound wonderful! · 2 March, 2022