Preheat your oven to 350°F. While it heats, grease a standard 12-cup muffin tin with the unsalted butter, making sure to coat the bottom and sides of each cup evenly. This prevents sticking and ensures your muffins release cleanly after baking.

Crack the 6 eggs into a medium bowl and whisk them together until well combined and slightly frothy. Add the cottage cheese and whisk until the mixture is relatively smooth with just small curds remaining—you're not trying to make it completely uniform, as some texture is nice. Fold in the freshly grated cheddar cheese and scallions, stirring gently to distribute them evenly throughout.

In a small bowl, whisk together the flour, baking powder, salt, and garlic powder. Pour this dry mixture into the wet ingredient mixture from Step 2 and gently fold everything together until just combined—don't overmix, as this can make the muffins tough. A few flour streaks are fine; you're looking for a batter that's just homogeneous enough to distribute evenly.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. The batter will rise slightly as it bakes. Place the pan in your preheated 350°F oven and bake for 30-33 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. I find that 32 minutes gives the most consistent results with a tender crumb.

Remove the pan from the oven and let the muffins cool in the pan for 10-15 minutes—this resting time allows them to set and makes them easier to remove without breaking apart. Once cooled slightly, gently run a small knife around the edges of each muffin and carefully lift them out of the pan. Serve warm or at room temperature. These muffins store well in the refrigerator for up to 5 days and can be reheated gently in a 300°F oven or microwave.