Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or give it a quick grease so nothing sticks.

Pop the cottage cheese into a blender or food processor and blitz until smooth and creamy. This step is key—it gives you that soft, even muffin crumb without any curds.

In a large mixing bowl, whisk together the blended cottage cheese, eggs, coconut sugar, honey (or maple syrup), and oil until the mixture is smooth and well combined.

Now add your dry ingredients: flour, protein powder, baking powder, baking soda, and salt. Gently fold everything together with a spatula until just combined. Try not to overmix—this is muffin batter, not bread dough.

Stir in the milk until it’s fully incorporated and the batter looks thick and chocolatey.

Fold in those chocolate chips, saving a few to sprinkle on top for bakery-style flair.

Divide the batter between the muffin cups, filling each one right up to the top. Sprinkle those extra chocolate chips on if you’re feeling fancy.

Bake for around 30 minutes, or until a toothpick poked into the center comes out clean or with just a few moist crumbs (not wet batter!).

Let the muffins cool on a wire rack before digging in.