Can I use fat-free cottage cheese?

Yes, but the texture will be less creamy. Add 1 tablespoon of sour cream or a little cream to improve consistency.

Why don't my muffins rise?

The cottage cheese may be too dense, or the mixture wasn't beaten enough. Beat until smooth and use room-temperature eggs.

What can replace the eggs?

Eggs bind the mixture. If you don't have them, substitute 3 eggs with 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water, or 150g of cream cheese. The texture will be denser.

How many muffins does this make?

From the given ingredients, you'll get about 6–8 medium muffins, depending on the size of your molds.

Can I bake them in a slow cooker?

Yes, use the 'Bake' setting for 40–45 minutes. Check doneness with a toothpick.

Curd cheese muffins

Name: Curd cheese muffins
Total time: 40 min
Yield: 3 порции
Cuisine: International
Ingredients: Cottage cheese — 300 g; Chicken egg — 165 g; Semi-hard cheese — 50 g

50min

515g

Nutrition per 100g

165

These cottage cheese muffins with cheese are a real find for those who love tasty and nutritious baked goods. Tender, airy, and packed with protein, they're made without flour or sugar, but with semi-hard cheese for a rich, savory flavor. Perfect for breakfast, a snack, or even dessert. A simple, foolproof recipe that will become your new favorite!

BreakfastBakeryDessert

WHAT YOU WILL NEED

From ingredients

3 products

Основа

Cottage cheese300 g

Chicken egg165 g

Semi-hard cheese50 g

SIMPLE PROCESS

Step by step recipe

For fluffy, tender muffins, use room-temperature cottage cheese and beat the eggs until creamy and smooth. Grate the cheese finely for even distribution. Optionally, top with a spoonful of cranberry jam before baking for a pop of color and sweetness. Bake until golden, and let cool before serving.

Step 1

Prep Ingredients

Take cottage cheese and eggs out of the fridge 30 minutes before starting to bring them to room temperature. Preheat the oven to 180°C (350°F).

Step 2

Mix Cottage Cheese and Eggs

In a bowl, combine the cottage cheese and eggs. Beat with a mixer until smooth and creamy (about 3–5 minutes).

Step 3

Add Cheese

Grate the semi-hard cheese finely and fold it into the cottage cheese mixture. Mix until evenly distributed.

Step 4

Prepare the Molds

Grease muffin tins or line with paper cups. Fill each ⅔ full with the batter. Optionally, add ½ teaspoon of cranberry jam on top.

Step 5

Bake

Place the molds in a preheated oven at 180°C (350°F) and bake for 40 minutes until golden and a toothpick comes out clean.

Step 6

Cool and Serve

Let the muffins rest in the pan for 5–10 minutes, then remove. Serve warm or fully cooled with tea or coffee.

CHEF'S TIP

Choose Dry Cottage Cheese

For a firm, tender texture, use low-moisture cottage cheese (5–9% fat). If it's wet, drain it in a sieve for 30 minutes or squeeze through cheesecloth.

Grate Cheese Finely

Finely grated cheese distributes better and gives the muffins a rich flavor. You can use a mix of cheeses for more depth.

Add Berries or Jam

Top the batter with cranberry jam, blueberries, or raspberries before baking for extra flavor and color. You can also fold berries into the batter.

Don't Overbake

Baking time varies with your oven. Check with a toothpick — it should come out clean. Overbaking dries out the muffins.

SUBSTITUTIONS

Add your taste

Add Vanilla Add ½ teaspoon of vanilla extract or a pinch of vanillin to the batter for extra aroma.
With Whole Wheat Flour If you prefer a denser texture, add 2 tablespoons of whole wheat flour for a heartier muffin.
With Berries Fold 50g of fresh or frozen blueberries, raspberries, or blackberries into the batter for a fruity twist.
Without Cheese (Lighter Version) Skip the semi-hard cheese and add 1 tablespoon of cornstarch for binding — the muffins become airier and more neutral in flavor.

HOW TO STORE

How to Store Cottage Cheese Muffins

Cool completely at room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freeze — thaw at room temperature and reheat in the oven.

GOOD TO KNOW