Can I replace cream cheese with regular cottage cheese?

Yes, but the texture will be grainier. Use dry cottage cheese and blend it until smooth. Add 1 tablespoon of sour cream for creaminess.

Why don't my muffins rise?

The baking soda may be old, or you didn't add enough leavening. Check the expiration date. Also, beat the batter well to incorporate air.

How can I lower the calories?

Replace butter with coconut or vegetable oil (70g) and use low-fat cream cheese. Calories will drop by 20–30%.

How many muffins does this make?

The batter yields 6 small muffins. Fill molds ⅔ full to allow room for rising.

Can I bake them in a slow cooker?

Yes, use the 'Bake' setting for 40–45 minutes. Check with a toothpick — it should come out clean.

Curd muffins

Name: Curd muffins
Total time: 35 min
Yield: 2 порции
Cuisine: International
Ingredients: Cream cheese — 140 g; Chicken egg — 110 g; Bulk sweetener — 2 g; Baking Soda — 2 g; Vanillin — 1 g; Butter — 70 g; Flour — 30 g

45min

355g

Nutrition per 100g

473

These cream cheese muffins are a dream for anyone watching their carbs but still craving baked goods. Tender, airy, with a delicate vanilla aroma, they're made with minimal flour and no sugar. The creamy taste of cream cheese and butter makes them incredibly satisfying and delicious. Perfect for breakfast or a snack with a cup of tea.

DietBreakfastHealthyanddeliciousDessertSnack

WHAT YOU WILL NEED

From ingredients

7 products

Base

Sweetener

Leavening

Flavor

SIMPLE PROCESS

Step by step recipe

For fluffy, tender muffins, beat all ingredients to a smooth, creamy batter. The cream cheese and butter should be at room temperature for the right texture. Baking soda and leavening give them lift. Don't overfill the molds — they'll rise as they bake. Follow our steps for perfect muffins every time.

Step 1

Prep Ingredients

Take cream cheese, eggs, and butter out of the fridge 30 minutes before starting. Preheat the oven to 200°C (400°F).

Step 2

Beat the Base

In a bowl, combine cream cheese, butter, eggs, vanilla, and sweetener. Beat with a mixer on medium speed until light and creamy (about 3–5 minutes).

Step 3

Add Dry Ingredients

Sift the flour and add baking soda. Fold into the wet mixture and beat until smooth, with no lumps.

Step 4

Prepare the Molds

Grease muffin molds or line with paper cups. Fill each ⅔ full with the batter.

Step 5

Bake

Place the molds in a preheated oven at 200°C (400°F) and bake for 30 minutes until golden and a toothpick comes out clean.

Step 6

Cool and Serve

Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve with tea or coffee.

CHEF'S TIP

Room Temperature is Key

Take the cream cheese, eggs, and butter out of the fridge 30 minutes before starting — they should be soft and warm for a smooth, airy batter.

Don't Overdo the Flour

Only 2 tablespoons of flour are enough for binding. Adding more will make the muffins dense. The batter should be like thick sour cream.

Use Silicone Molds

Silicone molds don't need greasing and release easily. If using metal, grease and dust with flour.

Let Them Cool

After baking, leave the muffins in the pan for 5–10 minutes, then remove. Fully cooled muffins slice better and hold their shape.

SUBSTITUTIONS

Add your taste

With Vanilla Extract Replace vanillin with 1 teaspoon of natural vanilla extract for a richer, deeper aroma.
With Almond Flour Replace wheat flour with almond flour (30g) for a gluten-free version with a nutty flavor. Baking time stays the same.
With Coconut Flakes Fold 20g of unsweetened coconut flakes into the batter for a tropical touch and light texture.
Add Berries Fold 50g of fresh or frozen blueberries or raspberries into the batter for a burst of color and juiciness.

HOW TO STORE

How to Store Cream Cheese Muffins

Cool the muffins to 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 for longer storage — thaw at room temperature and reheat in the oven.

GOOD TO KNOW