Introduction

Let’s be honest, feeding a baby during that first year is a whole thing. You’re trying to keep it healthy, soft, sugar-free, allergy-friendly, and oh yeah — it actually has to taste good. If you’re nodding along like “yep, that’s my life right now,” then these cottage cheese baby muffins are about to become your new best friend.

They’re soft enough for 6-month-old gums, totally free of added sugar or salt, and packed with real, wholesome ingredients that support your baby’s growth — like protein-rich cottage cheese, creamy yogurt, and gentle-on-the-tummy semolina.

They’re also the perfect little starter food if you’re easing into the transition from purees to solids — especially when steamed. I bake them in the oven for my 10-month-old, but when she was just starting solids, I steamed them right in her silicone molds — and they came out like little cloud-puffs of goodness. She’ll happily munch on them for breakfast, lunch, AND dinner. Honestly? So would I.

Whether you’re deep in baby-led weaning or just trying to keep up with your little one’s ever-changing appetite, these muffins are here to save your sanity, one soft bite at a time. So grab that mixing bowl, mama. You’re about to meet your new go-to baby food BFF.

Why Moms (and Babies) Love These Cottage Cheese Baby Muffins

Let’s talk real food for babies. You want something healthy, soft, and actually filling, right? These cottage cheese baby muffins check every box:

• ✅ 100% baby-safe ingredients
• ✅ Super soft texture (even straight from the fridge!)
• ✅ No sugar, no salt – just nourishing goodness
• ✅ Freezer-friendly for busy weeks
• ✅ Can be cooked in the oven or steamed for tiny mouths
• ✅ And yes… they are baby-approved

Seriously, if baby-led weaning had a holy grail muffin, this would be it.

Ingredients You Can Feel Good About

These muffins aren’t just soft — they’re made with nutrient-rich whole foods that support your baby’s growth and digestion.

• Cottage cheese: Protein, calcium, and creamy texture
• Egg: Iron, B12, healthy fats
• Yogurt: Probiotics and calcium
• Semolina: Gentle on baby tummies and gives structure without flour
• Banana or apple – Natural sweetness, vitamins, and fiber with no added sugar
  

No additives. No sugar bombs. No mystery ingredients.

Cottage Cheese Baby Muffins Recipe

👶 Baby-Approved Muffins from 6 Months+

Yield	8–10 mini muffins
Prep Time	5 minutes
Cook Time	20 minutes (bake) or 15 minutes (steam)
Storage	Fridge: 1–2 days

Ingredients:

• 1/2 cup cottage cheese (full-fat)
• 1 egg
• 1/4 cup plain whole milk yogurt
• 1/4 cup fine semolina
• 1/2 of a ripe banana (or 1/4 cup finely grated apple)

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Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a bowl, mash the banana (I added 1/2 banana and 1/2 grated apple).
3. Add cottage cheese, yogurt, and egg. Mix until well combined.
4. Stir in semolina and let the mixture sit for 2–3 minutes to thicken slightly.
5. Pour into silicone mini muffin molds (don’t overfill).
6. Bake for 18–20 minutes or until the tops are firm and slightly golden.

Steamer Method (for 6-month-olds):

1. Mix all ingredients until smooth.
2. Pour into silicone molds.
3. Place molds in your steamer or a pot with a steaming rack.
4. Cover and steam for 15–18 minutes until set and springy.

Freezing & Reheating Tips

Moms, you’re gonna want to batch these. Here’s how:

To Freeze:

1. Let muffins cool completely.
2. Pop them out of the silicone mold.
3. Place on a baking tray lined with parchment and freeze for 1 hour.
4. Transfer to a freezer-safe bag or container and label.

To Reheat:

• Microwave: Wrap in a damp paper towel and microwave for 15–20 seconds.
• Steamer: Re-steam for 5 minutes until warm.
• Room temp: Leave out for 1 hour (great for on-the-go snacks!)

How to Serve by Baby’s Age

Age	Serving Suggestion
6–8 months	Steam muffins, whole or halved for easy grip
9–12 months	Slice into strips for easy gripping, serve with fruit or yogurt
12+ months	Great lunchbox item or quick breakfast

Why Cottage Cheese Baby Muffins are a Game-Changer

These muffins are my go-to when I need something healthy, quick, and filling. Whether we’re rushing out the door or just can’t deal with making oatmeal AGAIN — I know I’ve got a stash of these ready to go.

They’re soft enough for babies, delicious enough for toddlers, and so clean you’ll feel like a supermom every time you serve them.

And best of all? You’re feeding your baby real food during the most important year of their life — the time when tastebuds are forming, preferences are developing, and every bite counts.

FAQ: Cottage Cheese Baby Muffins

Can I use ricotta instead of cottage cheese?
Yes, ricotta will work similarly in texture. Just make sure it’s full-fat and unsalted.

Can I add veggies?
Totally! Try grated zucchini or carrot — just squeeze out excess water first.

Can I double the recipe?
Yes — and you should! Double it, freeze half, and thank yourself later.

How do I know when the muffins are done steaming?
They’ll be firm to the touch and pull away slightly from the silicone mold edges.

Final Thoughts from One Mom to Another

If you’re looking for a baby muffin recipe that’s actually healthy — not just “healthy-ish” — these cottage cheese baby muffins are it. No sugar, no sketchy ingredients. Just real food, made with love.

And trust me, if your little one’s anything like mine, you’ll be whipping up a new batch every few days. Because when a baby finds a food they love? That’s a win we don’t mess with.

🧁 Pin it. Print it. Share it with your mom group. These muffins are baby gold.