Why It Matters
High-protein snacks don’t need to be dry or bland. These cheese muffins prove it. Starting your meal with protein and fat — rather than sugar or refined carbs — has been shown to reduce glucose spikes, improve satiety, and help preserve lean muscle mass. The combo of egg whites and Greek yogurt delivers complete proteins, while cheese adds flavor and bioavailable calcium.
From an ancestral standpoint, these are simple, whole-food ingredients your body recognizes. No gums, no preservatives, no starch fillers. Just real nourishment in a cozy little muffin cup.
Fluffy Cheese Muffins with Greek Yogurt & Olive Oil
These fluffy cheese muffins blend whipped egg whites, creamy Greek yogurt, and melted cheese into a perfectly balanced savory bite. They’re light in texture, rich in flavor, and built around high-protein, nutrient-dense ingredients. Whether you serve them warm at brunch or chilled as a midday snack, they deliver serious nourishment with zero fuss.
Ingredients
- ½ cups Greek Yogurt full-fat, plain
- 4 Units Egg Whites room temp for best results – pasture-raised only –
- 1 pinch Salt adjust to taste
- 1 tbsp Olive oil extra virgin
- ¼ cup Shredded cheese any cheese you love (cheddar, parmesan, manchego)
Instructions
- Preheat oven to 350°F (175°C). Prep your molds .Grease your muffin molds with butter.
- Grate the cheese : If using a block of cheese, finely grate ¼ cup of your choice (cheddar, parmesan, mozzarella, etc.). Set aside.
- Separate the eggs : Carefully separate 4 egg whites from the yolks. (Save yolks for another recipe or freeze for later.) Place the egg whites into a large mixing bowl.
- Whip the egg whites: Add a pinch of salt to the egg whites. Using a whisk or hand mixer, beat until light and frothy (no need for stiff peaks — just bubbly and airy).
- Mix the wet ingredients: Fold in the Greek yogurt and olive oil gently, keeping as much air as possible in the batter
- Fill the muffin mold & Add the cheese: Fold in the grated cheese until evenly distributed.Spoon the batter into the prepared muffin molds, filling each about ¾ full. If you like, sprinkle a few extra cheese shreds on top.
- Let it rest (optional) : Let the filled muffin tray sit for 5 minutes — this helps the batter settle and may result in better rise and texture.
- Bake: Bake for 20 minutes or until muffins are puffed and golden brown on top. A toothpick inserted into the center should come out clean.
- Cool & enjoy : Let the muffins rest for 5–10 minutes before removing them from the molds. Serve warm or at room temperature.
- Nutrition Info (Approximate, Per Muffin – makes 6)Calories: ~85 kcalProtein: ~6gFat: ~5gCarbs: ~1gRich in protein. Low in carbs. Totally satisfying.
- Storage TipsStore muffins in an airtight container in the fridge for up to 3 days.To reheat, warm in a toaster oven or skillet for a few minutes — they come back to life beautifully.
Notes
- Make it fancy: Mix in chopped herbs (like chives or dill) or spices (paprika, garlic powder) for flavor twists.
- Cheese swap: Goat cheese or feta will give a tangy bite, while parmesan will give a nutty richness.
- Consistency tip: Full-fat yogurt works best for a tender, rich texture.
- 1 serving = 2 muffins = 110 cals
Kid-Friendly Adaptation
Use a mild cheese like mozzarella or mild cheddar.Bake mini muffins for smaller hands (adjust time to ~12–15 minutes).
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.