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 baking soda may not be activated, or the cottage cheese is too dense. Beat well and check the freshness of the soda. Add 1 teaspoon of lemon juice for extra lift.

How long should I bake the muffins?

Typically 30–40 minutes at 180°C (350°F), depending on the tin size and your oven. Check with a toothpick.

Can I replace baking soda with baking powder?

Yes, use 1 teaspoon of baking powder instead of soda. Baking powder contains acid, so no additional ingredients are needed.

Curd muffins

Name: Curd muffins
Total time: 35 min
Yield: 1 порция
Cuisine: International
Ingredients: Cottage cheese — 500 g; Chicken egg — 110 g; Bulk sweetener — 30 g; Baking Soda — 2 g; Vanillin — 1 g

40min

643g

Nutrition per 100g

161

These cottage cheese muffins are the perfect start to the day for those who watch their figure. Tender, airy, with a light vanilla aroma, they're made without flour or sugar but packed with protein. A simple, foolproof recipe that will become your favorite for breakfast or a light dessert. At just 161 calories, enjoy a guilt-free treat!

ConfectioneryBakeryDessert

WHAT YOU WILL NEED

From ingredients

5 products

Base

Sweetener

Leavening

Flavoring

SIMPLE PROCESS

Step by step recipe

For soft, fluffy muffins, beat the cottage cheese and eggs until creamy. Baking soda adds lift, and vanilla brings aroma. Bake in muffin tins until golden. Let them cool completely for easy removal and perfect shape.

Step 1

Prep the Cottage Cheese

Place the cottage cheese in a bowl and mash with a fork or blend until smooth and creamy.

Step 2

Mix Ingredients

Add the eggs, sweetener, baking soda, and vanilla. Beat the mixture with a mixer until smooth and creamy (about 3–5 minutes).

Step 3

Prep the Tins

Divide the batter among muffin tins, filling them ⅔ full. If using metal tins, grease them with butter or oil.

Step 4

Bake

Preheat the oven to 180°C (350°F). Bake for 30–40 minutes until golden and a toothpick inserted comes out clean.

Step 5

Cool and Serve

Let the muffins cool in the tin for 5–10 minutes, then carefully remove. Serve warm or fully cooled.

CHEF'S TIP

Choose Dry Cottage Cheese

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

Blend Until Smooth

Beat the cottage cheese and eggs thoroughly to avoid lumps. This ensures a smooth, uniform texture. A blender or mixer works best.

Don't Overbake

Baking time varies with your oven. Check with a wooden toothpick — it should come out clean. Don't overbake to keep the muffins moist and tender.

Add Berries or Citrus Zest

For extra flavor, fold in fresh berries (blueberries, raspberries) or lemon zest into the batter — they make the muffins more vibrant and aromatic.

SUBSTITUTIONS

Add your taste

With Honey Instead of Sweetener Replace sweetener with 2 tablespoons of honey — the flavor becomes more natural, though calories increase slightly. Reduce the baking soda slightly as honey adds sweetness.
Add Raisins or Dried Apricots Fold 50g of raisins or finely chopped dried apricots into the batter for extra sweetness and texture.
With Whole Wheat Flour Add 2 tablespoons of whole wheat flour for a firmer structure if the cottage cheese is too wet. This makes the muffins more filling.
Bake in Silicone Molds Silicone molds are ideal — they don't need greasing, and the muffins release easily. If using metal, grease them well.

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