These cottage cheese muffins are made with delicate sour cream filling. It’s super easy to prepare in less than 30 minutes. Serve warm as a snack. Into a large mixing bowl, add one egg and one egg white together with 50 grams of sugar and a pinch of salt. Using a whisk, mix the ingredients together just until the egg yolk is blended into the mixture then add 200 grams of famers cheese.

You can substitute with any cheese of your choice, continue mixing the cheese in until it starts to thicken. In another bowl, add 200 grams of flour and 7 grams of baking powder and give it a light whisk then add the dry ingredients into the cheese batter in small batches while mixing it in with a spatula. Once it starts to foam a dough, switch to your hands and knead it until smooth, set it aside.

Into another large mixing bowl, add sour cream, sugar, vanilla sugar, and corn starch then mix until the ingredients are combined into the sour cream and you have a smooth mixture with no lumps. Roll the prepared dough into a log shape and cut it into 12 equal pieces. Take each piece of the dough and lightly roll it then place it into a prepared muffin tin.

The dough should be placed such that it takes the shape of each muffin tin by pushing it to the bottom and side of the pan then leaving a space at the center. Do the same to each tin in the pan. Fill each muffin with a spoonful of the sour cream mixture and brush the edge of each dough with egg wash. Bake in an oven preheated to 180 ° C for ~ 25 minutes.

The baking time depends on the characteristics of your oven. Once baked, let them stay in the pan for about 5 minutes then remove and place them on a wire rack to cool completely. Serve these cottage cheese muffins plain or with anything of your choice. Enjoy.



  • 200g/ 7.05Oz of farmer cheese
  • 1 egg + 1 egg white
  • 1 tsp of vanilla sugar
  • 50g/ 1.8Oz sugar
  • 200g/ 7.05Oz flour
  • 7g baking powder
  • pinch of salt


  • 180ml sour cream
  • 40g/ 1.4Oz sugar
  • 1 tsp of vanilla sugar
  • 1 tbsp corn starch

Bake at 180°C oven for ~ 25 minutes