High-Protein, Guilt-Free Chocolate Chip Cottage Cheese Muffins on Rice Flour You’ll Make on Repeat
Melt-in-your-mouth, ultra-light, and irresistible — today’s must-try is here.
In the mood for something soft, light, and a little indulgent? Make these cottage cheese muffins today. They are airy, gently sweet, and the rice flour gives them a delicate crumb that happens to suit gluten-avoiding friends. A scatter of chocolate chips turns them into a crowd-pleaser for kids and adults alike.
Why these work
The base is simple: mild 5% cottage cheese (aka tvorog) whisked with eggs, sugar, and a hint of vanilla. Softened butter rounds everything out, and rice flour keeps the texture fine and tender. The batter comes together fast, bakes evenly, and delivers that just-right café bite without any fuss.
What you need
- Cottage cheese 5% (tvorog) — 200 g
- Rice flour — 150 g
- Eggs — 2
- Sugar — 100 g (adjust to taste)
- Butter — 80 g, softened
- Baking powder — 1 tsp
- Vanilla sugar — 1 tsp
- Chocolate chips — 50 g
- Salt — a pinch
How to make them
Get set: Bring the butter to room temperature so it softens. In a mixing bowl, mash the cottage cheese with a fork until mostly smooth. Whisk in the eggs, sugar, vanilla sugar, and a pinch of salt until the mixture looks unified.
Round it out: Stir in the softened butter until the base turns silky and light.
Dry meets wet: Sift the rice flour and baking powder together. Add this to the cottage cheese mixture in a few additions, stirring with a whisk or spatula until the batter turns smooth and lump-free.
Chocolate time: Fold in the chocolate chips so they distribute evenly throughout the batter. This keeps every muffin nicely speckled.
Prep to bake: Heat the oven to 180°C. Grease your muffin molds lightly with butter or line them with paper cups. Spoon in the batter to fill each mold about two-thirds full, leaving space for a good rise.
Bake: Slide the tray into the hot oven and bake for 25–30 minutes. Check with a toothpick; it should come out dry when they are done. Let the muffins rest in the molds for a moment, then ease them out and transfer to a plate.
Serve
Great warm or fully cooled. Pair with tea, milk, or a mug of cocoa and call it a day well handled.