I remember the first time I made these muffins and I thought I had ruined everything because the batter was lumpy and sticky but somehow they baked into soft and creamy muffins and I was so surprised and happy because it really didn’t look promising at all and the kids were cheering in the kitchen while I sneaked a taste.
Sometimes I forget an ingredient or spill a little milk on the counter and it feels like a tiny adventure in the kitchen and the kids love to help even when they get flour all over their noses and shirts and it always ends with laughter and crumbs everywhere.
Watching the muffins rise in the oven and smelling that warm sweet aroma fill the house is magical and I always end up tasting one while it is still warm and my husband laughs at me because I never wait for them to cool completely and some days I add a few extra chocolate chips just for fun and it doesn’t always work perfectly but it still tastes amazing.
Last week I tried adding blueberries and it didn’t go exactly as planned because they sank to the bottom but the muffins still tasted incredible and I felt proud for trying something new and the kids were dancing around the kitchen waiting for a bite and it reminded me that baking is more about fun than perfection.
I like to eat these muffins with lots of different things and I have tried them with butter and jam with honey drizzled on top with cream cheese with peanut butter dipped in my Cream Cheese Pound Cake Recipe with fresh fruit on the side with yogurt or a little chocolate spread and honestly every single combination tastes delicious and makes breakfast or snack time so happy.
Making these muffins has become a little tradition in our house and even when I am rushed or tired I know a batch in the oven can fix everything because it smells like love and warmth and even if the tops crack a little or batter spills on the counter it still tastes perfect and the kids ask for more and I secretly feel like a little baking hero even when everything seems messy and chaotic.
I can tell you it never fails to cheer me up and sometimes I make an extra batch just to share with neighbors or take to a friend because it is that good and seeing everyone smile while eating it makes all the little spills and mistakes totally worth it and I am already thinking about what I can try next time to make it even better and the kids are always by my side ready to help again.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup cottage cheese
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
Ingredients notes
- All-purpose flour makes the muffins soft and fluffy
- Baking powder helps the muffins rise and get big
- Baking soda works with other ingredients to make the muffins light
- Salt brings out the flavor and makes everything taste better
- Sugar makes the muffins sweet and yummy
- Cottage cheese adds creaminess and soft texture
- Unsalted butter makes the muffins moist and tasty
- Egg holds everything together so the muffins don’t fall apart
- Milk helps the batter mix smoothly and keeps muffins soft
- Vanilla extract makes the muffins smell and taste really nice
How to make cottage cheese muffins ?
step 1: prepare the oven and pans
Start by preheating your oven to 350°F or 180°C so it is nice and warm when you are ready to bake then line a cupcake pan with paper cupcake liners to keep the muffins from sticking and to make cleanup easy.
step 2: mix the dry ingredients
In a medium bowl whisk together the flour baking powder baking soda and salt until they are all well combined this helps make sure everything mixes evenly later on.
step 3: mix the wet ingredients
In another bowl combine the sugar cottage cheese melted butter egg milk and vanilla extract then whisk until smooth and creamy this makes the muffins soft and flavorful.
step 4: combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients then gently fold them together using a spatula until just combined be careful not to overmix or the muffins will be tough.
step 5: fill the muffin cups
Use a spoon to scoop the batter into the paper liners filling each about two thirds full this gives the muffins room to rise and look nice and tall.
step 6: bake the muffins
Place the pan in the oven and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean then remove the pan from the oven and let the muffins cool slightly before serving.
step 7: cool and enjoy
Let the muffins sit for about 10 minutes in the pan then transfer them to a wire rack to cool completely this keeps them from getting soggy and makes them easier to eat.
kitchen equipment needed
- medium mixing bowl
- small mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
- cupcake pan
- paper cupcake liners
- oven
- toothpick
- wire cooling rack
Storage options
Store the muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week you can also freeze them for up to two months and reheat before eating.
Variations for cottage cheese muffins
Add blueberries or chocolate chips for extra flavor or swap cottage cheese with Greek yogurt for a slightly tangy taste or add lemon zest for a fresh twist.
FAQs
What is cottage cheese muffins made of?
Cottage cheese muffins are made of flour sugar cottage cheese butter egg milk baking powder baking soda salt and vanilla extract they are soft and moist and perfect for a snack or breakfast.
What does cottage cheese muffins taste like?
Cottage cheese muffins taste soft and creamy with a mild sweetness and a tender texture they are moist and slightly rich because of the cottage cheese and butter.
Can I use low-fat cottage cheese?
Yes you can use low fat cottage cheese the muffins will still be soft and tasty but they may be a little less rich.
Can I make these muffins gluten-free?
Yes you can replace the all purpose flour with a gluten free flour blend and the muffins will bake well and taste delicious.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin if it comes out clean then they are done and ready to cool.
Can I add fruits or nuts to the muffins?
Yes you can fold in berries chopped apples or nuts into the batter for extra flavor and texture.
Can I make these muffins ahead of time?
Yes you can prepare the batter and refrigerate it for a few hours before baking or bake the muffins and store them for later eating.
Can I freeze the muffins?
Yes you can freeze the muffins in an airtight container or bag they can be stored for up to two months and reheated when ready to eat.
cottage cheese muffins
Course: SnacksCuisine: AmericanDifficulty: Easy12
servings10
minutes20
minutes180
kcal30
minutesSoft and creamy cottage cheese muffins perfect for breakfast or a quick snack.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup cottage cheese
1/4 cup unsalted butter melted
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
Directions
- Start by preheating your oven to 350°F or 180°C so it is nice and warm when you are ready to bake then line a cupcake pan with paper cupcake liners to keep the muffins from sticking and to make cleanup easy.
- In a medium bowl whisk together the flour baking powder baking soda and salt until they are all well combined this helps make sure everything mixes evenly later on.
- In another bowl combine the sugar cottage cheese melted butter egg milk and vanilla extract then whisk until smooth and creamy this makes the muffins soft and flavorful.
- Pour the wet ingredients into the dry ingredients then gently fold them together using a spatula until just combined be careful not to overmix or the muffins will be tough.
- Use a spoon to scoop the batter into the paper liners filling each about two thirds full this gives the muffins room to rise and look nice and tall.
- Place the pan in the oven and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean then remove the pan from the oven and let the muffins cool slightly before serving.
- Let the muffins sit for about 10 minutes in the pan then transfer them to a wire rack to cool completely this keeps them from getting soggy and makes them easier to eat.
