Cottage Cheese Muffins - The Easiest Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

Do not overmix! It's tempting to try and get a smooth batter, but lumps are totally fine in muffin batter. To avoid tough muffins, only fold in ingredients until they're just combined. Overmixing will develop gluten and make the muffins tough.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Del Monte Sliced Peaches in 100% Juice

The two go together really well—the slight acidity from the peaches cuts through the rich, creaminess of the cottage cheese. Fresh peaches will work just fine, but when you have places to be, it doesn't hurt to have a can of sliced peaches on hand.

Combine the cottage cheese, dill, tarragon, chives, salt and white pepper in a small bowl. Spread about 1/4 cup of the cottage cheese mixture on each slice of warm toast. Get our Cooking newsletter. Your roundup of inspiring recipes and kitchen tricks.

Why mustard on cottage cheese? ›

“Mustard can be a great way to add flavor to foods (like cottage cheese) without adding a lot of calories or unhealthy fats,” Smith said.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

The baker had forgotten to add baking powder. Baking powder is a mixture of baking soda (sodium hydrogencarbonate) and a mild edible acid such as tartaric acid.

Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk.

Use a steamer

Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

Step one: line the bottom of an airtight storage container with a layer of paper towel. This layer will help absorb excess moisture. Step two: Place muffins in a single layer on the paper towel. Step three: Then place another sheet of paper towel on top of the muffins.