The secret to the delicate airy structure of muffins is thoroughly beaten eggs and a large number of cottage cheese: fermented milk “baking powder” makes up about a third of the total volume of the dough. For the same reason, baked goods remain fresh for a long time.
Excess fat, preventing loosening, will make the dough denser, so you should use only fresh, non-acidic cottage cheese with a low fat content.
Ready-made muffins can be decorated with funny caramel or chocolate figures and served in original “personalized” paper baskets with a surprise: miniature muffins will bring great joy to the kids.
Ingredients
- 2 chicken eggs
- 50 ml milk
- 200 g cottage cheese
- 100 g granulated sugar
- 0.5 tsp. baking powder
- 0.5 tsp.
- 25-30 ml vegetable oil
- 2 pinches of salt
- 250 g flour
Preparation
1. Wash the eggs in water and break them into a container and add granulated sugar and salt. Whisk all the contents into a fluffy foam.
2. Pour in vegetable oil and milk of any fat content, add baking powder and seasoning. Mix everything thoroughly to avoid the formation of lumps.
3. Then add non-sour cottage cheese of any fat content. If desired, it can be rubbed through a sieve. Stir the cottage cheese into the egg mixture. We need to get curd puree without lumps.
4. As soon as this happens, add flour and knead the dough. It will be thick, so it is best to mix it with a fork.
5. Grease silicone molds vegetable oil and pour 2/3 of the dough into them. We will not pour it to the edge, as the dough will increase during baking and may leak out of the molds.
6. Place the molds on a baking sheet, and then in the oven and bake for 20-25 minutes at 200C until the surface is golden brown.
7. Then cool slightly and sprinkle powdered sugar on top. Remove the cupcakes from the molds and place on a plate.
Let's serve the golden brown curd muffins to the table, not forgetting to brew some delicious tea or coffee. (photo 10)
Note to the hostess
1. Muffins come off easily paper molds and parchment substrates, sprinkled with semolina before baking. In contact with the hot dough, the grains soften and then are practically not felt. If the housewife overdoes it with the sprinkles, she can remove the excess with a clean, dry sponge or silicone brush after the cupcakes have cooled. \
2. Eggs turn into foam faster when the beating process takes place in a chilled container. And they themselves must be very cold.
3. Low-fat cottage cheese as an ingredient in muffin dough is more preferable than full-fat cottage cheese. Dietary product almost always elastic, not grainy. Consequently, it will be possible to save time by bypassing the stage of rubbing it through a sieve. In addition, it will not set the batch. Another advantage is the reduction in calorie content of baked goods.
4. Any curd products, including these, will be delicious with different fillings. They just put them in limited quantities: approximately one chopped dried apricot (date, prune) for two muffins. From fresh berries, choose those that, when heated, almost do not release juice. Raspberries, mulberries, strawberries are a bad option. Small boneless grapes, slightly unripe blackcurrants, blueberries - good.
From the number of products indicated below silicone molds with a diameter of 6-7 cm, I get 10 large curd cupcakes, which, even if you want, you can’t eat a lot of, because they are very, very filling, although incredibly tasty, especially if they are made with chocolate filling inside (don’t be alarmed, it’s elementary).
To make cottage cheese muffins in molds, we will need:
- 200 g cottage cheese (not low-fat, the fattier it is, the tastier it is)
- 230 g sugar
- 230 g flour
- 100 g good butter
- 3 eggs
- 1 teaspoon baking powder
- 1 bar of your favorite chocolate
Curd cupcakes in silicone molds, recipe:
- Grind the sugar and butter thoroughly using a whisk or mixer.
- Add cottage cheese and stir thoroughly, especially if the cottage cheese is grainy. Cottage cheese muffins will turn out delicious in any case, regardless of the structure of the cottage cheese, it’s just that with careful stirring the dough will be more homogeneous and fluffy.
- Beat in the eggs.
- Gradually add flour with baking powder pre-mixed in it, knead the dough thoroughly with a fork or mixer. Let stand for 5-10 minutes at room temperature.
- Grease silicone molds with vegetable oil and fill them with curd dough almost to the top, 4/5 of the volume (curd dough for muffins, especially with fatty cottage cheese, does not rise particularly quickly in the oven).
- If planned cottage cheese muffins with chocolate filling, as in my case, then first fill the silicone molds halfway with curd dough, then stick chocolate slices broken in half into the center and put approximately the same amount of dough on top as on the bottom (in my molds with a diameter of 7 cm this is a tablespoon of dough on the bottom of the mold and a tablespoon of dough on top of the stuck chocolate).
- Place the silicone molds with future cottage cheese muffins, placed on a baking sheet, into a preheated oven and bake at 180 degrees for approximately 30 minutes. For those who have small tins, check the condition of your cupcakes much earlier.
- Readiness can be quite reliably determined with a wooden match or a toothpick, just don’t poke it into the very center, otherwise you’ll get into the chocolate.
Cooking cottage cheese muffins in silicone molds is very simple and quick (45 minutes in total), a pleasure. The curd dough for the cupcakes turns out to be very tender, airy, loose and rich, mmm... And even with chocolate filling!
Carefully remove the cupcakes from the silicone molds while still hot. so that the curd dough does not dry out and remains tender (the silicone gives off its heat to the dough for a long time, so you should not delay this moment for long).
I’m sure you’ll love this recipe for cottage cheese muffins, which have melted more than one of my fussy friends who came in time for tea. I hope you find it useful.
Good luck to you in the kitchen and in life.
Sincerely, Maria Nosova.
Fragrant muffins with cottage cheese and raisins are prepared simply and quickly in the oven, consist exclusively of simple, affordable products and are eaten with pleasure. Cottage cheese baked goods turn out tender, with a moist and tasty center, and lemon zest and vanillin add a unique aroma. Curd muffins are best made in silicone molds, and recipes with photos will help even a novice cook prepare curd delicacies.
A recipe with a photo will help you prepare the treat the first time. To prepare cottage cheese muffins, you can use it as homemade cottage cheese, and curd mass in packs.
| Preparation time | 30 minutes |
| Passive time | 70 minutes |
| Portions |
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Muffin preparation steps
The cottage cheese must be rubbed through a sieve or crushed with a blender to break up all large particles.
2. Rinse the raisins, sort them and remove any debris. Place the berries in a small bowl and cover with hot water for 15 minutes, then drain and dry them on a paper towel. 
3. Wash the lemon and remove the zest. Try not to touch the white part, otherwise the baked goods will taste bitter.
3. Combine softened butter with sugar and beat into a fluffy light mass. Add cottage cheese and continue beating until smooth.
The cupcakes according to this recipe are moderately sweet, not cloying. If you like sweet baked goods, you can add more granulated sugar to the cottage cheese muffin recipe.
4. Add the eggs one at a time, beating the dough thoroughly each time. This is necessary to ensure that the baked goods turn out fluffy and tender.
5. Sift the flour, mix with baking powder and vanilla, and then mix into the dough in small portions. 
It should be quite thick, thicker than pancake batter.
6. Add steamed raisins, lemon zest and beat again. 
Place the dough in the baking pan and smooth the surface with a wet spoon or your hands. The cake with cottage cheese can be baked in one large mold or in smaller silicone molds - 7-10 cm in diameter.
Thanks to their special structure, silicone molds do not require greasing; baked goods do not stick to the walls and are easily removed. It should be remembered that silicone is a soft material, so it is forbidden to cut desserts directly in the mold
7. Preheat the oven to 170 degrees. Send the pieces to bake in the oven for 40 minutes until an appetizing golden brown crust forms. If the pan is large, narrow or tall, it may take a little longer for the pan to bake completely in the oven. 
8. Remove the finished curd muffins with raisins from the oven, cool, unscrew the edges of the silicone mold, carefully turn over and place the treat on a plate. Under no circumstances should you remove the cake while it is still warm, otherwise the delicate structure may fall apart. 
Curd cupcakes in silicone molds are ready! A delicacy cooked in the oven turns out tasty, soft, with a fragrant, slightly moist center - a great addition to a cozy home tea party. Other original recipes read cupcakes in.
Video recipe
I bring to your attention a simple and quick recipe delicious, tender cottage cheese muffins. If desired, you can add raisins or dried apricots, as well as orange or lemon zest to your baked goods. Using this recipe, you can bake one large cottage cheesecake in a special form or many small ones, the difference will be in the cooking time - in small ones, of course, the baked goods will be ready faster. I prefer to prepare small cottage cheese muffins in silicone molds; such silicone molds are convenient because the baked goods never stick to them, and they do not need to be additionally greased with oil.
Butter in the recipe can be replaced with margarine. From the specified quantity, 18 pieces are obtained. I divided the amount of ingredients by 2 and prepared half as many cupcakes this time, adding 1 egg.
Ingredients:
- Cottage cheese 400 g
- Butter (or margarine) 200 g
- Sugar 1 cup
- Eggs 3 pcs.
- Starch 100 g
- Soda 1 tsp.
- Wheat flour 150 g
- Raisins or dried apricots - optional 50 g
- Lemon or orange zest - optional
Recipe for making cottage cheese muffins:
1. Using a mixer, cream the butter and sugar.
2. Add cottage cheese and continue mixing everything together with a mixer.
3. Add eggs and continue mixing the mixture again.
4. Add sifted starch along with soda. I sift the starch immediately when adding it to the dough.
5. Gradually add sifted flour and knead the dough thoroughly. At this stage, it is not very convenient to do this with a mixer, because... The mass turns out to be quite thick. If available, it is better to take special mixing attachments for dough or do it manually.
If you have cottage cheese in the refrigerator and you don’t know what to make from it, then think about cottage cheese muffins. Such homemade baking Absolutely all family members will like it. You can cook it with the addition of nuts, raisins, dried apricots and prunes.
Curd cupcakes
To prepare the baked goods we will need:
- Butter - 150 g.
- Cottage cheese - 250 g.
- Chicken eggs - 3 pcs.
- Baking powder - a teaspoon.
- Cinnamon, vegetable oil.
You need to melt the butter in a saucepan. Beat eggs with sugar in a separate bowl. Add cottage cheese and butter there. And then, stirring constantly, add flour.
You can add cinnamon or nuts, dried fruits. The dough should have the consistency of thick sour cream.
You can bake curds from silicone. Lubricate all the cells with a brush. And then you can fill them with dough. Turn on the oven in advance and preheat it to 180 degrees. Place the molds in the stove and bake for about half an hour.
Now the cheesecakes are ready. Tasty and aromatic, there is no shame in offering them to guests. And all relatives will appreciate them. And you will hear a lot of compliments addressed to you.
Filling for cottage cheesecake
We figured out how to bake cottage cheese cupcakes in silicone molds. The recipes are completely different. They differ mainly in application various fillings for baking. Indeed, there is room for your imagination to run wild here. You can take absolutely all berries: strawberries, currants, blackberries, raspberries, blueberries. Very tasty with nuts, marmalade, candied fruits, chocolates. And don’t forget about dried fruits: prunes, dried apricots, raisins. All of them go perfectly with tender curd dough. Fresh fruits (apples, pineapples, pears, bananas) are also used. Let's remember about boiled condensed milk.
They even make combined fillings, for example, chocolate with cherries, or chocolate with nuts and dried fruits. In general, there are a lot of options. It all depends on your imagination and taste preferences.
Curd cupcakes with cream and syrup
The finished baked goods are tasty and not cloying, have a light cottage cheese aroma, they are slightly moist and tender. Curd cupcakes in silicone molds are prepared quickly and easily. They are perfect for breakfast with tea or coffee. And children will especially enjoy them. You can also call them to help with cooking, because they love to fantasize and will be able to offer something original.
So, we offer an absolutely wonderful recipe for cottage cheese cupcakes soaked in syrup.
Recipe
We start preparing cottage cheese muffins by mixing butter (50 g), sugar (180 g), salt to taste and two eggs in a mixer bowl. You can add orange zest. Beat all this well, and then add cottage cheese (100 g) and mix until smooth.
Sift flour (180 g) through a sieve and add a packet of baking powder. Then pour this mixture into the dough and mix thoroughly.
Now put the resulting mass into molds. In each cupcake you need to drown a strawberry, raspberry or blackberry (berries and fruits are taken according to the season). Or you can use frozen foods. And put them directly cold.
Syrup for soaking cupcakes
Curd cupcakes are tasty and juicy if you soak them in syrup. To prepare it, take half a liter of water, heat it, add sugar (80 g) and any berry jam or puree. Bring to a boil and add 100 g of cognac or amaretto.
Pour the finished cottage cheese cupcakes generously with syrup, because they should be thoroughly soaked. Since the baking dough is very airy, it absorbs moisture well, increasing in volume.
Preparing cream for decoration
All that remains is to decorate the curd cupcakes with cream. To prepare it, take cream (150 g), heat it, add a little lemon and orange zest, and cocoa butter (17 g). Then add white chocolate (50 g) and cottage cheese (100 g). All ingredients must be thoroughly mixed, and then beat with a blender until smooth, and add cream (200 g) again. The finished cream should sit in the refrigerator for a couple of hours. After this you need to beat it again.
And now you can decorate cottage cheese cupcakes with cream and strawberries.
Another cupcake recipe
If you still decide to pamper your family and guests delicious pastries, then we want to offer you another recipe for cottage cheese cupcakes. Absolutely regular set ingredients and the simple technology for preparing this recipe are literally captivating.
We will need the following ingredients:
- Eggs - 4 pcs.
- Cottage cheese - 0.4 kg.
- Powdered sugar - 200 g.
- Vanillin, baking powder.
- Butter - 100 g.
Using a mixer, you need to slowly beat the eggs with powder. You have the right to regulate the amount of powdered sugar yourself. Then add oil to the mixture, which will add softness. After this, add cottage cheese, vanillin and baking powder. You can also add cinnamon. Beat the whole mass with a mixer so that the dough has as uniform a structure as possible.
Grease the silicone molds with butter (you will need to melt the butter), and then spread out the dough. If you want to get a curly top of the cupcake, then it is better to spread the mixture through a large bag. The molds should not be filled to the very top, because the dough will grow during baking. The top of the baked goods can be greased with yolk. It will give it a beautiful color.
It is very important to place the molds with the dough in a hot oven. The cupcakes are baked at one hundred and eighty degrees for fifty minutes. Once ready, they need to be left to cool in the molds themselves, then it will be easier to take them out later. You can serve the baked goods with condensed milk or liquid chocolate.
Types of cupcakes
If we talk about cottage cheese baking, then I would like to remind you that cupcakes can be baked not only in the form of small buns. Silicone molds are also sold big size. And you can make one or more large muffins from the same dough using the same recipe. It all depends on the situation. Sometimes portioned baking is convenient, and sometimes a large cupcake will look more appropriate, because it can be soaked in syrups in the same way, cut into separate parts and coated with cream. It will turn out great sweet dessert. In general, you can experiment with cupcakes and make something interesting and unusual.
A very tasty and wonderful dessert will turn out if the inside of a large cupcake is filled with several types of fruits and berries with the addition of grated chocolate, which will melt and soak the porous dough. When cut, such a delicacy will turn out bright and beautiful. And the finished cake will taste incredibly tender and moist, thanks to the fruit syrup and chocolate. On top it can be decorated with dried fruits. In general, simple pastries can be turned almost into a cake. And at the same time you won’t spend a lot of time and effort on cooking.
Instead of an afterword
So, we talked about how to make cottage cheese muffins. A recipe with a photo will help you understand the technology of baking such products and options for decorating them. Once you try to prepare such baked goods yourself, you will understand that it is not at all difficult, and you will always be able to please your family with homemade cupcakes.