I love these cottage cheese muffins. The recipe is from over 40 years ago! Our family has been making them forever! I think the original recipe was given to my mom by a friend of hers. Sometimes I would play majong with my mom’s group & this friend of hers would make the cheese muffins to eat at the game. I always looked forward to them & never hesitated to play there. I think of her fondly whenever I make them.
Full of cottage cheese & not too much sugar, these are delicious. You can see the cottage cheese when you bite into one …it does not taste like cottage cheese exactly so if you do not love cottage cheese, you can still try this! Perhaps put the batter ingredients into the food processor & process until the batter is smooth, bake the same way. You will get the delicious flavour of these muffins without the cheese curds being so evident. NOTE: I have not made them like this but I would imagine it would work!
My sister makes this recipe in a Pyrex baking dish, then she has a cottage cheese kugel without noodles! Made in muffin tins or in a baking dish, it doesn’t matter, this recipe is satisfying any way! I always make them in muffin tins. I freeze them & pull them out when we want to eat them! They are good for lunch, brunch, breakfast, snack time, dinner,,,,,,,, just about anytime!
These muffins are best served warm but I have been known to grab one out of the fridge & eat it cold. Just warm them up gently in the microwave if you are not eating them right after you bake them. Serve them with strawberries, sour cream or yogurt… I serve them with any berry, flavoured or plain yoghurt, greek or regular…they are also good with a drizzle of maple syrup. Wow, when I think about it, they are good any way you can think of eating them!
The recipe is simple & easy to prepare. Takes less than 30 minutes total…prep & cooking time.
Here is the recipe
Cottage Cheese Muffins
3 cups dry cottage cheese
3 tbsp sugar
1/2 cup melted butter
4 eggs, beaten
1 cup flour
2 tsp baking powder
Preheat oven to 400f
Grease a 12 cup muffin tin ***I use non-stick spray
- Mix all of the ingredients together in a bowl
- Divide the cottage cheese muffin batter evenly between the 12 muffin cups
- Bake for 20 minutes
- Let cool in the muffin tins for about 10 minutes then, using a knife, loosen the muffins from the edge of the muffin tin & remove to a cooling rack
- If you want to freeze them, let them cool completely before putting them into the freezer