Cottage Cheese Muffins
The ultimate comfort food, these Cottage Cheese Muffins are fluffy, moist, and oh-so-delicious. With a hint of sweetness and a rich texture, they make for an easy weeknight snack or breakfast treat. Perfectly versatile, you can enjoy them plain or with your favorite mix-ins. Try them tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 3/4 cup whipped cottage cheese
- 1/4 cup olive oil or any neutral-flavored oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 180C/350F. It's important to ensure the oven is fully heated so the muffins bake evenly. Line a 12-count muffin tin with muffin liners to simplify cleanup and prevent sticking.
- In a large bowl, combine whipped cottage cheese, olive oil, eggs, milk, and vanilla extract. Use a whisk to mix everything together until it’s fully combined. You want a smooth batter, so make sure there are no lumps.
- In another bowl, mix together flour, sugar, baking powder, and salt. This step ensures the dry ingredients are evenly distributed before combining with the wet.
- Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; you want to combine until just incorporated. The batter should be lumpy, but there should be no dry flour visible.
- Now, it's time to add the chocolate chips. Carefully fold them into the batter for a delightful chocolate surprise in every bite.
- Evenly distribute the muffin batter into the prepared muffin liners, filling each about 2/3 full. This amount will allow room for the muffins to rise without overflow.
- Place the muffin tin in the preheated oven and bake for 17 to 19 minutes. You’ll know they’re done when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
- Once baked, remove the muffins from the oven. Allow them to cool in the tin for about five minutes. This helps set their structure, making them easier to transfer.
- After cooling slightly, transfer the muffins to a wire rack to cool completely. This step is crucial for achieving the perfect muffin texture.
Notes
- Tip 1: To create blueberry muffins, fold through 1/2 cup of fresh blueberries.
- Tip 2: For banana muffins, replace the oil with equal parts mashed banana.
- Tip 3: If you want pumpkin muffins, replace the oil with equal parts pumpkin puree.
- Tip 4: For cinnamon roll muffins, add 1 teaspoon of cinnamon and swirl through 1/2 cup of cream cheese frosting before baking.