Fluffy Cottage Cheese Muffins

These fluffy cottage cheese muffins are light, tender, and secretly protein-packed. Blended silky-smooth with a touch of semolina, they bake up golden with a delicate crumb that stays moist for days. They join our growing collection of cozy bakes — from Honey Cookies with Cinnamon and Ginger to Soft Sweet Buns Like Childhood and this decadent No-Bake Chocolate Mousse Cake.

Ingredients

• 250 g (9 oz) cottage cheese, 9% fat
• 2 eggs
• 50 g (1/4 cup) sugar
• 60 g (1/4 cup) sour cream
• 1/2 tsp baking powder
• 40 g (3 tbsp) semolina

Instructions

1. In a bowl, combine the cottage cheese, eggs, sugar, sour cream, and baking powder. Blend with an immersion blender until completely smooth.
2. Stir in the semolina and let the batter rest for 10 minutes so the semolina swells.
3. Divide among muffin cups and bake in a preheated oven at 180°C (350°F) for 30 minutes until golden and set.

Tips

Do not skip the resting time — it lets the semolina swell and gives the muffins their signature fluffy texture. For a brighter flavor, add a handful of raisins or a pinch of lemon zest to the batter. Curious about the nutrition profile of cottage cheese? The resources at usda.gov are a reliable starting point.

Nutrition (per 100 g): 208 kcal | Protein 9.4 g | Fat 4.9 g | Carbs 27.2 g.