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).