Soft, pillowy, and lightly sweet, these cottage cheese muffins are a lovely bake for breakfast, brunch, or an afternoon treat. The cottage cheese keeps them moist and fluffy, while a simple egg-white frosting adds a pretty, sweet finish. They are easy to mix, quick to bake, and hard to stop at just one.
Ingredients
- 100 g (7 tbsp) butter, room temperature
- 150 g (3/4 cup) sugar
- 2 eggs
- 200 g (3/4 cup) cottage cheese
- 300 g (2 1/2 cups) all-purpose flour
- 5 g (1 tsp) baking powder
- Vanilla and salt to taste
- For the frosting: 1 egg white + 50 g powdered sugar
Instructions
- Cream the butter with the sugar, vanilla, and salt.
- Beat in the eggs one at a time.
- Stir in the cottage cheese.
- In a separate bowl, combine the flour and baking powder; sift into the batter in two additions.
- Fill muffin cups halfway and bake at 180°C (350°F) for 20 minutes until golden.
- For the frosting, whip the egg white with powdered sugar and decorate the cooled muffins.
Tips
- Use room-temperature butter and eggs so the batter creams smoothly and the muffins rise evenly.
- Fill the cups only halfway — these muffins puff up beautifully in the oven.
- For more cottage cheese baking, try our Cottage Cheese Apple Pie or the Delicate Cottage Cheese Casserole. Find more muffin ideas at Allrecipes and baking tips at Serious Eats.
Nutrition: per 100 g: 208 kcal, protein 9.4 g, fat 4.9 g, carbs 27.2 g.