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Soft curd cheese muffins baked golden brown, sprinkled with vanilla and icing sugar
Light and airy muffins flavoured with lemon zest and cottage cheese.

Lemon and curd cheese muffins

Author: Flavelo
Recipes Cakes and Desserts

The muffin is the king of 'mixed batters': quick, foolproof, and infinitely variable. In this version, the tart freshness of Hungarian curd cheese meets soft batter. The curd cheese not only adds flavour but also moisture, so these little cakes stay soft for days – if there are any left by tomorrow.

🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 210 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Muffin tray
  • Muffin cases
  • Two mixing bowls (one for dry, one for wet ingredients)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Line the tray with paper cases.

Tip: A hot oven is essential for the baking powder to activate immediately (gas production) and raise the batter.
2 ✓

In one bowl, mix the dry ingredients: flour, baking powder, and salt.

Tip: Mixing ensures the baking powder is distributed evenly and the muffin won't be lopsided.
3 ✓

In the other bowl, beat the eggs with the sugar, then add the milk, melted butter, crushed curd cheese, and grated lemon zest.

Tip: The lemon zest essential oils counterbalance the heaviness of the curd and egg.
4 ✓

Pour the wet mixture into the dry, and fold loosely with a fork or spatula.

Tip: DO NOT use a mixer! If you overmix, the gluten structure will be too strong, and the muffin will be dense and chewy. It should remain a bit lumpy!
5 ✓

Spoon the batter into the cases (filling approx. three-quarters full).

Tip: Room is needed for rising.
6 ✓

Bake for 20-25 minutes until the top is golden brown and passes the skewer test.

Tip: Do not open the oven door in the first 15 minutes, or the batter might collapse.
7 ✓

Leave to cool in the tray for 5 minutes, then place on a wire rack.

Tip: If left in the hot tray, the bottom may get soggy from the steam.

Recipe FAQ

Why did the muffin turn out flat?
You probably mixed the batter too long after adding the flour. Only fold until the flour just disappears!
Can I use chunky curd cheese?
Yes, absolutely! Chunky curd cheese forms small white islands in the batter, which is texturally more exciting.

Ingredients

  • 250 g Curd cheese (or Quark, semi-fat)
  • 200 g Plain flour
  • 100 g Granulated sugar
  • 2 pcs Eggs (Medium)
  • 100 ml Milk
  • 100 g Melted butter (lukewarm)
  • 1 pack Baking powder (approx. 10g)
  • 1 pinch Salt
  • 1 pc Grated lemon zest