Place dried cranberries in a microwave-safe container with enough water to cover. Microwave on High for 3 minutes. Drain cranberries and allow to cool until ready to use.
Preheat the oven to 350 degrees F (180 degrees C) and spray a 12-cup muffin tin with nonstick cooking spray.
Beat eggs in a large bowl until whites are incorporated, and stir in cottage cheese, milk, and maple syrup.
Add rolled oats, cinnamon, drained cranberries, walnuts, and a pinch of salt. Stir until just blended. Divide the mixture evenly into greased muffin cups.
Bake in the center of the preheated oven until edges are lightly browned and tops are firm, 25 to 27 minutes.
Cool muffin tin on a rack for about 10 minutes, then use a small spatula to loosen the edges and remove from the pan. Allow muffins to cool completely on the rack. Serve slightly warm or at room temperature.
Store any leftovers in the refrigerator in an airtight container for up to 5 days.
