Curd muffins with berries
4 servings
40 minutes
Cottage cheese muffins with berries are a delicate and airy treat from European cuisine that combines the creamy softness of cottage cheese with the refreshing tartness of berries. Their velvety texture and harmonious blend of sweetness and light fruity notes make them an ideal dessert for cozy home gatherings or festive tea parties. The recipe is based on classic dough with the addition of milk, eggs, and butter, which transforms into appetizing mini-muffins when baked. The filling of cottage cheese and cream gives the pastry a special tenderness, while fresh berries add brightness to the flavor. These muffins can be served as a standalone treat or complemented with a cup of aromatic coffee. Their lightness and exquisite taste make them a favorite dessert for the whole family.
1
Thoroughly beat the sugar with the eggs using a mixer. Add vanilla. Crush the butter into the flour and add the baking powder. The butter should be thawed in advance by taking it out of the fridge. Mix everything in one container and add milk. Mix everything thoroughly.
- Sugar: 100 g
- Chicken egg: 3 pieces
- Vanillin: 1 teaspoon
- Wheat flour: 9 tablespoons
- Butter: 100 g
- Baking powder: 1 teaspoon
- Milk: 120 ml
2
Prepare baking molds. Grease metal molds with oil and sprinkle with flour. Silicone and paper molds are ready for baking. Pour the dough into the molds, considering it will rise a bit. Place the mold in a preheated oven at 200–230 degrees (higher temperatures may damage the silicone mold). Bake for 20–25 minutes.
- Butter: 100 g
- Wheat flour: 9 tablespoons
3
Cool for 1-2 minutes, cut off the top of the cake for the cheese filling. Cut carefully without damaging the edges. Mix the cut part in one container with cottage cheese and cream, adding a couple of berries to change the filling's color. Carefully place the filling, decorating with berries.
- Cottage cheese: 100 g
- Cream 20%: 1 tablespoon
- Fresh berries: 100 g