And that’s a wrap!
I tried another batch of muffins today and screwed up when i was reading my scribbles and revisions…and in doing so, I think I actually nailed them!
I had changed my recipe to half buttermilk and half sour cream…but I messed up and added too much buttermilk… so then I just tossed in a couple more tablespoons of flour to sop it up…and they worked perfectly!
Moist, chewy, fairly dense, mild tasting…. yes, I think I finally have my cottage cheese muffin recipe perfected at long last.
Cottage Cheese Muffins
3/4 cup cottage cheese
1/2 cup buttermilk
1/4 cup sour cream
1/4 tsp vanilla
2 tablespoons oil
2 large eggs
1 1/4 cup all purpose flour
about 2 tablespoons parmesan cheese finely grated
3 or 4 tablespoons grated cheddar cheese (I used a lightly aged orange cheddar, not something I usually buy though) (Note: might need less as the oil might weigh them down a bit, play with it and the cheese you are using)
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2 tablespoons white sugar
Mix all the wet ingredients in one bowl, mix the dry stuff in another.
Pour the wet mixture into the dry mixture and blend with a spatula until barely moistened through. DON’T OVERMIX!
Pile into 6 jumbo muffin cups and bake at 375F until done. My oven is temperamental so it takes about 25 minutes. Set the timer for 15 minutes and check them, they are done when they are a lovely golden brown on top (probably about 20 minutes).
Turn out of the muffin tin and allow to cool.
YUM!
That’s it, that’s the last recipe modification. I’m happy with them and they compared pretty favourably with the ones from the bakery. And amazingly, they are so good that I’m actually not sick of them.
Took about 20 batches, but here they are finally!
Recap –
The Continuing Saga of the Search for the Perfect Cottage Cheese Muffin
Muffin Mania – In Other Words, Round Four
4 comments
I tried your recipe tonight, they taste perfect! However I had issues getting them to rise. They did rise a little bit, but after I took them out of the oven they fizzled down again. I didn’t overmix and my baking powder isn’t old, do you have rising issues with this recipe as well?
No, I make them almost weekly and this recipe is stuck to the side of my fridge. I do use a convection oven now and watch them even though I set a time. Sometimes they take a little longer. Try adding a little bit less cheddar, maybe drop it down to 2 tablespoons (I don’t really measure it, just eyeball it) and a touch less oil, and increase the baking soda a hair. Excess oil (from the cheese and the oil itself) can make them too heavy. I did have that happen in some of the early recipe trials.
Let me know how it goes!
Thank you, thank you, thank you! I have been craving cottage cheese muffins since trying them at Solly’s. The first time I tried your recipe it didn’t turn out quite right because I didn’t have any cheddar on hand. I tried again tonight following the recipe exactly…and now I’m having a hard time stopping myself from not scarfing them all down immediately!
I posted a photo and link on one of my blogs 🙂 Thanks again!
Myra
Glad that they worked out for you and that you think they are a reasonable facsimile. I haven’t made them for awhile, though the recipe lives taped to the side of my fridge.
And temoting photo…makes me think I should make another batch now… 😉