Recipes for cottage cheese muffins: which one will you choose?

Have you tried cheesecake muffins yet?

Curd goes perfectly with pastries. It softens their taste and gives them juice.

They are a great choice for breakfast and snacks.

We have 6 different types for you… Which recipe do you like?

Quick muffins with cottage cheese

If the mild taste of cottage cheese is enough for you to be satisfied, then we will certainly please you with this recipe. You can also bake these muffins with cottage cheese with a video. Taste it!

Ingredients for about 8 muffins:

• 2 eggs
• 100 g of cottage cheese
• 50 g of sugar
• 50 g of erythritol
• 50 oat flour
• 50 g plain flour
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla sugar

Method:

• Mix the eggs, add the cottage cheese to them and mix again.
• Add the loose ingredients ie flour, baking powder, sugar, erythritol, vanilla sugar and mix thoroughly.
• Fill buttered and floured muffin tins ¾ full with the finished dough.
• Bake at 180°C for about 12-15 minutes.

Video recipe here:

[VERY SIMPLE] How To Make Muffins with quark and oat flour

Tip: Do you like sweet curd recipes? Take a look at the cottage cheese pastries and buns .

Healthy chocolate muffins

A healthier option for baking is not a problem. Cottage cheese muffins with chocolate will hit the right note and at the same time will make you happy that you did without white sugar.

Ingredients:

• 3 ripe bananas
• 2 large eggs
• 150 g of plain Greek yogurt
• 50 g of cottage cheese
• 3 spoons of honey
• 1 tablespoon of vanilla extract
• 180 g plain flour
• 85 g of cocoa powder
• pinch of salt
• ½ teaspoon of baking soda
• 1 teaspoon of baking powder
• 85 g of dark chocolate

Method:

• Beat the eggs, then add mashed bananas, yogurt, cottage cheese, honey and vanilla to them.
• In another container, mix the flour, cocoa, baking powder, baking soda and salt.
• Then mix the dry and wet ingredients together, mixing them thoroughly.
• Chop the chocolate into small pieces and add it to the dough, mix.
• Pour the finished dough into the muffin tins, which you previously greased with butter and sprinkled with flour.
• Bake at 175°C for 15-20 minutes.

Tip: Craving more chocolate chip muffins? Try our recipes for delicious sweet muffins ?

Cheesecake muffin cups

Do you like poppy seed cakes? And do blueberries score the same for you? Don’t wait so long and start baking. This recipe will definitely surprise you.

Ingredients:

• 1 and ½ cups semi-coarse flour
• 1 and ½ cups plain flour
• 1 tablespoon of baking soda
• ½ teaspoon of salt
• 1 and ⅓ cup sugar
• 8 tablespoons of softened butter
• 2 large eggs
• 3 tablespoons of lemon zest
• 2 teaspoons of vanilla extract
• 1 tub of semi-fat cottage cheese
• ⅓ cup lemon juice
• 3 spoons of poppy seeds
• 1 and ½ cup blueberries

For the frosting:

• 100 g of powdered sugar
• 1 tablespoon of lemon juice
• 1 tablespoon of milk
• ½ teaspoon lemon zest

Method:

• Mix the flours, baking powder and salt.
• Using a mixer, beat the butter with sugar, lemon zest and vanilla until foamy (about 3 minutes).
• Add the eggs one at a time and beat thoroughly.
• In another bowl, mix the cottage cheese with the lemon juice.
• Mix the cottage cheese into the butter dough and beat.
• Add the dry ingredients and mix.
• Finally, add the poppy seeds and blueberries and stir.
• Pour batter into ¾ of each muffin tin.
• Bake at 205°C for about 25 minutes.
• While the muffins are baking, you can prepare the topping.
• Mix all the ingredients in a bowl and whisk until smooth.
• You can then decorate the cooled muffins with this glaze as you wish.

Tip: Do you like poppy seeds? Get inspired by our recipes for poppy seed cakes .

Mom’s cottage cheese muffins with pineapple and coconut

Looking for coconut temptation? In combination with exotic pineapple, it creates a perfect juicy taste. These fluffy cottage cheese muffins are an extremely simple recipe, so they can be a great option for quick baking.

Ingredients:

• 200 g semi-coarse flour
• 150 g cane sugar
• 2 teaspoons of baking powder
• 100 ml of oil
• 50 g of coconut
• 100 g semi-fat cottage cheese
• 150 g of plain yogurt
• 250 g of mashed pineapple
• 1 tablespoon of milk
• 1 egg

Method:

• Mix eggs together with sugar, add cottage cheese, yogurt, milk and mix.
• Add the mashed pineapple and stir.
• In another bowl, mix the loose ingredients – flour, baking powder and coconut.
• Then mix the dry ingredients into the liquid.
• Fill muffin tins ¾ full with batter.
• Bake at 170°C for about 20-25 minutes.

Tip: If you have some extra pineapple left over, why not make a 4-way pineapple smoothie out of it?

Cheese muffins for children and fruit

Looking for a tip for baking with raspberries? We can offer this recipe for cottage cheese muffins. The sweet and sour taste of raspberries together with walnuts creates a great interplay. The curd will then add softness, suppleness and pleasantly satiety.

Ingredients for 24 muffins:

• ⅔ cup semi-fat cottage cheese
• ⅓ cup softened butter
• 1 and ½ cups of sugar
• 2 large egg whites
• 1 large egg
• 2 cups semi-coarse flour
• ¼ teaspoon of baking soda
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• ½ cup buttermilk
• 2 cups fresh or frozen raspberries
• ¼ cup finely chopped walnuts

Method:

• Mix butter with cottage cheese, sugar and beat until fluffy.
• Add eggs, egg whites and mix.
• Sprinkle flour with baking powder, soda and add buttermilk.
• Mix the mixture thoroughly.
• Add raspberries, nuts and mix.
• Fill the buttered and floured molds ¾ full with the dough.
• Bake at 175°C for about 25 minutes.

Gluten-free beetroot curd muffins

Red velvet, which was born in New York’s Waldorf Astoria hotel. He became famous enough to gain attention with other experiments. This time it is created using the natural coloring of beetroot. Cheese cream for muffins gives them the real crown.

Ingredients:

• 1 cup beetroot puree (about 2 pre-cooked beets)
• ½ cup cashew cream
• ½ cup cocoa powder
• ⅛ cup maple syrup
• ½ teaspoon of vanilla extract
• 2 large eggs
• ⅓ cup chopped dark chocolate

For the cream:

• 150 g semi-fat cottage cheese
• 1 teaspoon of vanilla extract
• 2 spoons of powdered sugar
• raspberries for decoration

Method:

• If you have purchased pre-cooked beets, just blend them with a stick blender.
• If you have fresh beets, boil them in a pot with a little water in their skins (this takes about 30 minutes).
• Mix the beet puree with cashew cream, maple syrup, cocoa, baking powder, vanilla and mix everything together until smooth.
• Add the egg and mix for an additional 10 seconds.
• Pour the batter into the muffin tins up to ¾ of their volume.
• Bake at 175°C for about 15-20 minutes.
• While the muffins are baking, prepare the filling or topping.
• Whisk together the necessary ingredients except the raspberries into a fluffy foam.
• You can decorate the cooled muffins with the icing using a decorating bag and thus create wonderful cupcakes.
• Place a raspberry on top of each cupcake and if you have mint leaves, feel free to use them as well.

Tip: If you have any extra beets left over, make a beetroot smoothie .

As you can see, cottage cheese goes well with muffin batter. It just has another advantage in that the pudding itself no longer needs to be cut and the dough bakes faster in such a small mold.

There is only one thing missing for these recipes… Excellent coffee. You can conjure up this in no time in the Tchibo coffee machine from our review .

And the most attractive thing is their appearance… They are simply worth biting into.