Curd muffins

The best recipes in the catalog

Recipes: 21

eggs – 3 pcs.
cottage cheese – 300 gr.
flour – 150 gr.
sour cream – 2 tbsp.
sugar – 80 gr.
vanilla sugar – 5 gr.

podomashnemy

29 May 2019, 15:13

300 gr.
cottage cheese 3 tbsp.
sugar 2 eggs
60 gr.
butter 2 tbsp.
coconut flakes 150 gr. flour

anthea

09 April 2014, 10:51

butter 100 gr.
sugar 80 gr.
vanilla sugar 10 gr.
egg 2 pcs.
cottage cheese 220 gr.
zest of 1 lemon

shoo

04 March 2013, 23:06

200 gr.
butter 250 gr.
cottage cheese – 10-12% fat (I like it better) 200 gr.
sugar (I added sugar from the sponsor of the Mistral competition) 1 tbsp.
(faceted, without a slide) sifted flour 2 eggs (chicken)
1 tsp. baking powder

Iron

January 14, 2013, 10:09 pm

flour – 1.5 tbsp.
starch - 2 tbsp.
baking powder – 1 tsp.
salt – a pinch
sugar – 4 tbsp.
vanilla sugar – 1 sachet or 1 tsp.

tati_69_20

May 17, 2012, 00:19

dough:
butter – 100 gr.
(softened) testicle – 1 pc.
sour cream – 1 tbsp.
flour – 200 gr.
baking powder – 1 sachet

apaya

16 May 2012, 17:04

3 eggs
2/3 tbsp.
sugar 2/3 tbsp.
milk 200-250 gr.
cottage cheese (curd mass) 50 gr.
coconut flakes 1.5-2 tbsp. flour

glaros

January 29, 2012, 02:40

butter (butter margarine) 120 gr.
granulated sugar 150 gr.
cottage cheese (preferably dry) 250 gr.
lemon 1 medium pcs.
walnuts (roasted) 120 gr.
eggs 2 pcs.

sigma002

November 30, 2011, 00:01

for the dough:
cottage cheese – 120 gr.
sugar – 120 gr.
eggs – 2 pcs.
butter – 50 gr.
wheat flour – 60 gr.

pukamoon

10 February 2011, 12:23

cottage cheese 300 gr.
butter 150 gr.
egg 3 pcs.
sugar 180 gr.
flour 250 gr.
baking powder 1 tbsp.

shoo

10 February 2011, 02:36

eggs 2 pcs.
sugar 1 tbsp.
250 ml. (small) cottage cheese 500 gr.
flour 2 tbsp.
(2 x 250 ml. = 500 ml.) coconut flakes 1 tbsp.
150 ml. coconut milk 300 ml.

irusik-88

January 29, 2011, 07:29

cottage cheese – 200 gr.
coconut flakes – 50 gr.
sugar – 50 gr.
vanilla sugar
flour – 2 tbsp.
baking powder – 1/3 tsp.

Tatiana

January 17, 2011, 07:36

300 gr.
butter 1 kg.
cottage cheese 2 tbsp.
sugar 4 tbsp.
flour 4 eggs
2 tsp. soda (without slides (barely full), do not extinguish)

maniunika

December 16, 2010, 10:09 pm

for 12 medium molds
120 gr.
butter 150 gr.
cottage cheese 1/2 tbsp.
coffee sugar 200 gr.
wheat wallpaper whole grain flour 2 eggs

l@r@4ka

06 September 2010, 02:13

150 gr.
cottage cheese 0.5 tbsp.
ryazhenka 2 tbsp.
vegetable oil 0.5 tbsp.
4-grain cereal 1/3 tbsp.
sugar raisins

johnny

05 August 2010, 19:05

egg 1 whole (54.0 g.)
lemon zest, fresh (51.0 g.) one handful, taken from 1 large lemon, you can safely halve it - there were bitter
low-fat cottage cheese dietary 0% (285 g.) 1/2 pack 500 g
condensed milk 8.5% fat (gustiyar), condensed milk (73.0 g) 3 tbsp.
oat flakes that do not require cooking (35.0 gr.) half a mug
sweet powder (24.0 gr.) 1.5 tbsp. approximately

Alena-Velvet

March 16, 2010, 19:45

cottage cheese 200 gr.
eggs 1 pc.
sugar 1 tbsp.
fruit yogurt 125 gr.
flour 1 tbsp.
without a slide soda 1 pinch

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Curd muffins

Muffins are baked goods so attractive that they can compete with cheesecakes for breakfast. Everyday, quickly, simply, economically - do it any day! And in comparison with the same cheesecakes, it will also be more varied - anyone who often prepares muffins, experimenting with the insides and design, will agree with me.

Muffins are fascinating in all their forms. But cottage cheese muffins occupy a special space among the brothers. You won't find them in American culinary literature. With the addition of cheese to the filling - yes, but with curd dough? They simply won’t understand you! It looks like cottage cheese muffins are our Russian invention.

And yet, in front of you are not cupcakes, but the most authentic muffins with cottage cheese, prepared according to the recipe and technology of the “correct” muffins. Let me remind you that the recipe for muffins differs in the smaller content of butter and eggs relative to flour than in muffins, and the huge content of baking powder (1.5 tsp per 1 cup of flour). Development is a quick - without kneading - combination of the “dry” and “wet” parts. The development is justified by the recipe: if you knead for a long time, the baked goods will turn out “rubbery”.

The curd emphasis made the muffins only slightly softer and more elastic, which is typical for curd baked goods in general. Everything else is a classic of the genre.

What else should you know about the recipe? Instead of cottage cheese, I used ricotta curd cheese. Added little sugar - 70 grams (can be increased to 100). But she did add a spoonful of “intoxicated” fruit into the dough. This is very tasty, and if you did not stock up on a jar in advance, then soak the raisins in rum, liqueur or vodka for at least half an hour - and only later add to the dough.

Ingredients

cottage cheese (or ricotta) 100 g
flour 140 g (1 cup)
drink ½ glass
brown sugar 70 g
baking powder 1.5 tsp.
egg 1 pc.
vegetable oil 50 g
salt a pinch
dried fruits preserved in alcohol 1 tsp. with top (optional)

Manufacturing

Preheat the oven. Baking temperature for muffins is 180-190 degrees. Always heat up 10-20 degrees more, so that when placing goods on a baking sheet, the temperature in the oven drops slightly. Be sure to sift the flour before use. Add baking powder and salt to it. Stir as thoroughly as possible so that the baking powder disperses moderately, otherwise you will have to taste it - believe me, the taste is not very good.

This is the “dry” part of the muffins.

Now is the “wet” or “watery” part (soluble sugar refers to this). Shake the egg in a bowl until the white and yolk are mixed, add sugar, pour in the drink and vegetable oil. Stir as needed.

Add cottage cheese (ricotta) to the watery mixture. Stir again.

Add a spoonful of dried fruits preserved in alcohol.

Pour the watery part into the bowl with the flour and stir quickly. Your goal is to moisten the flour so that there are no dry lumps left; nothing else is needed.

Divide the dough into molds lined with paper cuffs. If there are no cuffs, grease the iron molds with oil and sprinkle with flour. Silicone molds do not need to be lubricated with anything.

Curd muffins are baked for 30-40 minutes, depending on the stove. You can determine readiness by the pleasant golden color and smell of “ripe” baked goods. In addition, you can do the “spray test”: pierce the muffin with a match, and if it comes out dry, the muffin is ready.

Curd muffins

Ingredients

Sour cream – 100 ml

Butter – 100 g

Wheat flour – 250 g

Baking powder – 1 tbsp.

Lemon – 1 pc. (zest + 1 tbsp juice)

Chicken egg – 2 pcs.

Vanilla sugar – 10 g

Fruits/candied fruits/chocolate drops – optional

Sweet powder for decoration - optional

292 kcal
1 hour
1 hour

Photo of the finished dish

Video recipe: Curd muffins

Step-by-step recipe with photos and videos

Now I would like to share with you my favorite recipe for easy-to-make and very tasty cottage cheese muffins. I’ll tell you about the usual rules and subtleties of production, thanks to which muffins turn out fluffy, porous and airy. Also about how to create an appetizing, slightly crispy crust on muffins, how much dough you need to add to the mold, and how many times you need to mix it so that you end up with a real porous muffin, and not an ordinary cottage cheese cake. Shall we begin?!

Prepare the ingredients according to the list.

Combine cottage cheese and sour cream. Mix thoroughly and grind the mixture until a creamy, homogeneous mass is obtained. I beat the mixture with a mixer for 3-4 minutes or grind it in a blender.

Measure out 250 grams of wheat flour, add 1 tablespoon of baking powder and sift the mixture 1-2 times.

In a separate container, mix eggs and sugar. Beat the mixture for 3-4 minutes until light and airy and the sugar has dissolved.

Add the prepared curd mass to the egg mixture and beat for another 30-40 seconds.

Pour in the melted butter. Add vanilla sugar, zest of 1 small lemon and 1 tbsp. lemon juice.

Add a quarter teaspoon of salt to the flour, sifted with baking powder, and pour in the prepared mixture of watery ingredients.

Stir the mixture 20-25 times, not more. It is enough that no dry spots of flour are visible, and the dough can be considered ready for baking. Muffin dough should not be stirred thoroughly; it must remain lumpy and uneven. This particular aspect of manufacturing allows you to obtain a porous and airy crumb, which distinguishes muffins from cupcakes.

Preheat the oven to 200-205 degrees in advance. Prepare muffin tins. I use 2 layers of cardboard muffin tins and set them in iron pans for durability. Grease iron baking dishes with butter and sprinkle with flour. Silicone molds do not need to be lubricated with anything.

Always prepare muffin batter just before baking. Once the dough is ready, pour it into the prepared baking pans, filling them to the brim. Muffin dough is denser than cake dough, so once you fill the molds one hundred percent, you don’t have to worry about it “running away” from the mold during baking.

To ensure that the finished muffins have an appetizing, slightly crispy crust, sprinkle the surface of each muffin with a pinch of sugar. Add toppings if desired. I add chocolate chips and candied fruits. Add any filling to the muffins just before baking. Dip fruits, candied fruits or dried fruits in flour in advance.

Place the prepared muffins in a preheated oven and bake for 20-25 minutes until golden brown.

Then turn off the heat and leave the curd muffins in the cooling oven for at least another 10-15 minutes. This way they won't settle. If you have enough patience, you can open the door slightly and throw the muffins in the oven until they cool completely.

Sprinkle the finished muffins with sweet powder if desired and serve.

The cottage cheese muffins are ready. Bon appetit!