Cottage Cheese Muffins (Solly’s Taste-Alike)

Solly’s is a bakery/deli that we used to frequent when we lived in Vancouver (I still pop in whenever I get the chance). They make unbelievably delicious bagels and knishes, and the chocolate babka loaf is to. die. for.

One of our favourite Solly’s specialties is also one of the simplest. Their cottage cheese muffins are light, hearty, and so satisfying; I suspect that’s why they’re often sold out by the time I get there. Whenever I’ve been forced to come home empty handed, I would try to soothe my disappointment by searching the internet for a similar recipe. Sadly, none of them seemed quite right, and were either low-carb (flourless) lumps, or were filled with unwanted embellishments.

I continued to do my research (meaning I consumed many, many muffins; such a hardship), did some tinkering, and after several years and many failed attempts, I think I’ve got it!!

Cottage Cheese Muffins

The muffins are packed with protein, thanks to the eggs and cheeses, so they’re a great way to start the day, and are the perfect snack food for hungry teens. Whenever I make them, my kids eat at least two in a sitting, and one of my son’s friends polished off four in one go.

Farm fresh eggs.

Several of the other versions called for sour cream as the liquid, but I’ve gone with buttermilk here. I think it helps keep them airy, and also brings the fat content down somewhat (I’m not a fan of low fat cooking, but why go overboard the other way if you don’t have to?).

Cottage Cheese Muffins Batter

Cottage Cheese Muffins (Solly's Taste-Alike). Savory, light, hearty, and delicious!
4.73 from 11 votes

Cottage Cheese Muffins (Solly's Taste-Alike)

A delicious savory muffin packed with protein and a hint of sweet cornmeal crunch.

Course Breakfast, Brunch, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Cheryl (Eat What You Sow) Cheryl (Eat What You Sow)


  • 1/2 cup butter (melted)
  • 1 cup cottage cheese
  • 1/2 cup buttermilk (or thinned yogurt)
  • 3 eggs (large, beaten)
  • 1 cup grated cheddar cheese (I prefer old)
  • 1 3/4 cups flour
  • 1/4 cup fine cornmeal (I prefer white)
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan (including the top).

    Melt butter, and set aside to cool slightly. Combine next four ingredients in large mixing bowl. Stir in butter.

    Sift dry ingredients together in a small bowl, then add to cheese/egg mixture. Stir just until combined (the batter will be quite thick). Distribute evenly between 12 standard muffin cups.

    Bake until golden, 25 - 30 minutes.

    Let the muffins sit in the pan for about 3 minutes (the steam will help them release from the pan).

Cottage Cheese Muffins. Solly's taste-alike (but better)!

I find these taste best when they’re warm, not smoking hot from the oven, so let them cool for several minutes before serving. They can be warmed slightly in the oven (or microwave) the next day to freshen them up.

Savoury Cottage Cheese Muffins. Hearty and delicious. Solly's taste-alike!

The resulting muffins are light and buttery, with just a hint of cornmeal crunch and sweetness.Β That said, they’re definitely savoury, and would be perfect alongside a bowl of soup (though they’re special enough to eat all on their own, which is what we usually do).

If you’ve had the Solly’s version, I’d love to hear what you think. Whether they’re an exact replica or not, these are definitely worth baking.

I hope you’ll give them a try!

Savory Cottage Cheese Muffins. Light, hearty, and delicious!


62 thoughts on “Cottage Cheese Muffins (Solly’s Taste-Alike)”

  • I'm looking forward to sneakily getting my 13-year-old daughter to ingest cottage cheese via your muffins@! Love your blog. I'm the East Coast version … Debbi H.

  • I have been searching for a cottage cheese muffin recipe since I ate one at sollys 2 days ago. This is a must try for me.

  • I've made them twice in the last week. I followed the recipe to a T and they turned out soooo good! Thank you so much for posting!

  • yes! i worked there many moons ago and i loved these. i have been looking for a recipe so that i can make them for a eat-on-the-way-to-school-breakfast for my preschooler. these look pretty much bang on!

  • Thank you so much for the recipe. I've really missed these since I moved away from Vancouver. They turned out really great!

  • We have made these many times now! They never last longer than at our house! Dee-licious!! Thanks for the recipe.

  • Aaaaahh! I've been looking for something to match Solly's! Are you using dry cottage cheese or the regular stuff in whey? I'm excited to try this…!

  • I love Solly's muffins, but the first time I had one they were just out of the oven and delicious! The second time they were a bit older and drier and not as good. I will try this recipe!I I have good memories of a cottage cheese pie my Baba used to make!

  • Your muffins just came out of my oven! Delicious. I was too lazy to go out for buttermilk so I used 2% Greek yoghurt. They were still surprisingly airy. I'd been looking for a high protein treat for my son who is working hard at a construction site for the Summer. Well done! Thanks!

  • The cottage cheese muffins are also my favorite at Sollys! We just made these and they are delicious definitely lighter and less heavy/ oily than Solly muffins which are great when you get them fresh and warm but once they are cold they are still good but the greasiness is kind of obvious.
    They are so good they probably rarely get cold…
    This a great recipe thanks! Have you ever tried a gluten free version?

  • Thank you for your comments, everyone! Dawn, same here – I usually use yogurt thinned with a little milk/soy milk; I never seem to have buttermilk when I need it! Anonymous – I haven't tried making them gluten free, but would be interested to hear how it goes if you try it! πŸ™‚

  • It's a rainy day and baking's just the thing to brighten up the menu after endless salads and cold meals. These are fabulous. I had no cornmeal, so added a handful of oats and mixed grains and flax seed. There was no buttermilk so I used extra cottage cheese and a splash of milk. (If I don't have buttermilk I usually use a bit of milk with vinegar.) Also, I use coconut oil. For easy clean up I use muffin cups from the dollar store, and after the muffins are cool the cups peel off easily. A yummy treat easily made–thank you! πŸ˜€

  • Googleme: They are the perfect rainy day food! Your comment actually reminded me that I had cottage cheese in the freezer, so we're munching on a fresh batch as we speak. I love hearing that your additions worked well!

  • I went online to see if I could find a recipe for these muffins after leaving Vancouver. Wow you nailed it!!! Thanks so much! I’m so happy I can have them whenever I want now, rather than trying to fit in a trip to Solly’s when I go to the city.

  • I used to work for Solly’s(fucking nightmare, honestly). My only regret leaving was not writing down the recipe. I know they use island farms cottage cheese. And they use margarine, not butter in everything they make. This recipe is as close to the real thing as I’ve been able to find.

    • I somehow missed your comment, Mak, sorry about that. Interesting that they use margarine instead of butter; and I think Island Farms cottage cheese is a little more moist than other kinds, if I remember correctly. I appreciate your feedback!

    • Hi Kristin, I don’t seem to be getting notifications for these older posts, sorry about that. I think corn flour might be a little too fine, the little bit of texture really adds to the final product. I hope you managed to give them a try!

  • I’ve enjoyed Solly’s cottage cheese muffins for years and look forward to trying these.

    I wonder how this recipe would turn out with no sugar (or just a pinch) and gruyere instead of cheddar. And maybe some thyme or other herb (or a mixture like herbes de Provence). This would be a savory muffin or scone, good on its own with butter or with soup.

    • Hi Harold, I think the recipe is definitely open to tinkering. The sugar doesn’t really make them sweet, so it might not be missed. They’re definitely a more savory muffin, and are perfect with soup. I’d love to hear how it goes with your changes!

  • Love Solly’s cottage cheese muffins. I put 6 tablespoons of sugar in and no grated cheese (used maybe 1 1/2 cups cottage cheese to make up for it. Fantastic! Like clouds. Might try some black sesame seeds next time.

    Solly’s is a nightmare. People quite in droves and my W. Broadway spot is only open on the weekends because they have no staff.

    • Hi Marcia, thank you so much for taking the time to share your modifications; I love the idea of adding black sesame! What a shame that your Solly’s is open so rarely, they’re such a Vancouver institution!

  • Just made them. Was looking online for cottage cheese muffins because I’ve sampled Solly’s and just loved them. I never thought I would be able to find a recipe by someone who actually tried to make them taste just like Solly’s. You did a good job. Thank you!

  • I was very excited to see this Solly’s Taste Alike recipe as we’re huge fans, but have moved to Victoria and so only get to Solly’s once a year or so. My son gives these a thumbs up – and he’s the expert having eaten them since he was about a year and a half. πŸ™‚

    • That might work! There’s such a variation in cottage cheese, that ricotta might work just as well. I’d love to hear how it goes, if you try it!

  • Fantastic! I love Solly’s and have tried to recreate their cottage cheese muffins a few times, with mixed results. Then I stumbled upon your recipe…and it’s a keeper! I used dry cottage cheese (it’s what I had) and these turned out delicious. Thanks for sharing!

  • These were great. Had written a longer comment yesterday – perhaps it was a bit over the top? Anyhow thank you for the recipe. I did find that they were baked enough at less than 25 minute – about 18 in my oven.

    • Hi Sharon, not sure what happened to your original comment (not many things are too over the top for me!). πŸ™‚
      I’m glad you enjoyed the recipe – thanks for the feedback re: cooking time!

  • I love these cottage cheese muffins. Do you think you could alter the ratio of flour to cornmeal to make them taste a bit more corn meal-ish?

  • I had a cottage cheese muffin at Solly’s yesterday and it was perfect. They must purΓ©e the cottage cheese because there were no pieces of curd in it. Your recipe doesn’t say if I should drain the cottage cheese. I hope to try this soon.

    • I’ve never drained the cottage cheese. The crumb can vary somewhat depending on whether it’s a wet or dry curd, but it’s always good. I never puree, and the curds often just disappear into the muffin (again, I think that depends on the cottage cheese you use). I hope you’ll give them a try!

  • Finding this recipe has been a dream come true! I adore Solly’s cottage cheese muffin and no longer live close enough to frequent the store. These freeze well and reheat in the oven to their original fresh baked glory. Thank you for sharing!

  • I live in Ontario (from BC originally) and have yet to find good tasting cottage cheese here. Hence, googling “cottage cheese muffins”. These were quick to assemble and delicious! Thanks for sharing.

  • thank you so much for posting this! made this tonight and it turned out well. feeling very grateful to you!

  • Absolutely delicious, and I live in Vancouver where Sully’s is based and I used to buy them often. These really are very close… Will use this often, and will save a lot as they charge like $3.50 each.

  • Wondering if we could replace half the butter with oil? Have you tried cutting down on the butter in this recipe?

    • You could try it. Because of the somewhat mild flavoured ingredients, the butter does contribute to the richness and overall flavour. I would use a plant-based butter if you’re worried about the cholesterol. I’ve tried reducing the oil, and it can make them a bit dry. I would try using a lower fat cottage cheese and low fat milk or plant milk (soured with vinegar) before reducing the butter. I hope that helps, I would love to hear how it goes!

  • Cheryl, Thank you so much. I have looked for a Solly’s taste-alike for years but was never successful until I stumbled upon this recipe yesterday. Absolute heaven. I’ve not had Solly’s for a good while because live in WA now and to me these are better- lighter but just as tasty. Mine were fully cooked at 20 minutes and I might even test them at 18mins next time because they are ever so slightly dry. Otherwise perfection. I made no modifications – made the recipe exactly as directed.

    • That’s so kind of you to say! I’m glad they’re able to somewhat fill the gap that the Solly’s muffins left! As for the slight dryness, that might be a result of the kind of cottage cheese, or the corn meal. I find that even medium cornmeal can be too course, I tend to opt for white corn meal or corn flour – it adds that nice corn flavour without sucking up too much of the moisture. I really appreciate your feedback! πŸ™‚

  • Made again yesterday as I actually had buttermilk for once. I had previously put medium grind cornmeal in a coffee grinder to mill it fine. This time I soaked the cornmeal in the buttermilk for ten minutes to soften it. Both methods work. I found the recipe makes around 14 muffins – I don’t like the overhang you get at Solly’s. Other than that, the recipe lends itself to add ins such as dry cooked finely chopped broccoli, chili flakes, chopped, dried off pickled jalapeΓ±os, etc. It’s a keeper, thanks!

    • Hi Sally, thank you so much for your feedback! Yes, these would be great with any number of additions. Great idea to soak the coarser cornmeal, thanks for the tip!

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