• 60 grams (2.1 ounces) butter
  • 120 grams (4.2 ounces) sugar
  • 1 large egg
  • 60 grams (2.1 ounces) sour cream
  • 130 grams (4.6 ounces) flour
  • 0.5 teaspoon baking soda
  • 0.125 teaspoon salt
  • 1 teaspoon vanilla extract
  • 150 grams (5.3 ounces) cottage cheese
  • 20 grams (0.7 ounces) sugar
  • 20 grams (0.7 ounces) cornstarch
  • 100 grams (3.5 ounces) berries
  • Almond flakes for sprinkling


  • Mixing Bowls

    Using multiple bowls will help you keep ingredients separate and organized. Opt for stainless steel or glass for easy cleanup.

  • Sieve

    This will be essential for achieving that smooth, creamy cottage cheese filling every time. Make sure it's fine-meshed for the best results.

  • Muffin Pan

    A non-stick muffin pan makes it easier to release the muffins when they're done. If you don't have one, use muffin liners to avoid sticking.

  • Electric Mixer

    This saves you time when creaming the butter and sugar and ensures a fluffy texture. If you don't have one, a hand whisk will work, but requires some elbow grease.

  • Oven

    Preheat your oven to the specified temperature to bake evenly. A reliable oven thermometer ensures accuracy.


Step 1

For the filling, press the cottage cheese through a sieve and mix it with sugar and cornstarch This step ensures a smooth filling texture..

Step 2

For the dough, melt the butter and allow it to cool. Then mix it with sugar, vanilla extract, egg, and sour cream until well combined Make sure the butter is not hot, to avoid cooking the egg..

Step 3

Sift the flour, baking soda, and salt into the butter mixture and stir until the batter is smooth and free of lumps Sifting helps to incorporate air and ensure even mixing..

Step 4

Fill each muffin mold with 1 tablespoon of dough, then add 1 tablespoon of the cheese filling (formed into a ball) and a few berries.

Step 5

Spread another ½ teaspoon of dough on top. Sprinkle with a few more berries and almond flakes Do not overfill the molds to prevent overflowing while baking..

Step 6

Bake in a preheated oven at 356°F (180°C) for 20-25 minutes, until golden brown and fully cooked A toothpick inserted into the center should come out clean when the muffins are done..

Step 7

Cool the muffins before serving to allow the flavors to meld Cooling also makes them easier to remove from the molds..


Picture this: you're sitting in your cozy kitchen, and the aroma of freshly baked muffins is wafting through the air. These muffins aren't just any muffins—they're filled with a creamy cottage cheese surprise and bursting with sweet berries. 🍓🫐 **Serve them warm** for a comforting breakfast alongside a steaming cup of coffee. ☕ The gooey cheese filling tastes even more delightful when it's slightly melted. **Planning a brunch get-together?** Arrange these muffins on a fancy serving platter and sprinkle some fresh berries on top for that extra "wow" factor. 🥳 They'll be the star of the show, and your friends won't stop asking for the recipe. How about a sweet afternoon snack? Pair these fluffy muffins with a hot tea, and maybe a dollop of whipped cream or a sprinkle of powdered sugar. **Trust us**, you'll be having a little tea party all on your own. 🫖 **Take them on the go!** These muffins are portable and make for a great on-the-go snack. Pop one into your lunchbox or enjoy it as a mid-afternoon treat at work. Your taste buds will thank you. 😋


If you're looking to make these muffins **gluten-free**, simply replace the regular flour with a gluten-free flour blend. Make sure your baking soda and cornstarch are also certified gluten-free to avoid any cross-contamination. 🌾❌ For a **vegan twist**, swap out the butter for a plant-based margarine and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg. Replace the sour cream with a vegan yogurt, and use a dairy-free cottage cheese or cream cheese for the filling. **You'll still get that creamy texture without the dairy!** 🥥🌱


  • How do I know when the muffins are done?

    Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they're ready.

  • Can I use frozen berries?

    Yes, you can use frozen berries. Just be sure to thaw and drain them well to prevent excess moisture in your muffins.

  • How can I make the muffins fluffier?

    Make sure not to overmix the batter. Mixing until just combined will help your muffins stay light and airy.

  • What if I don't have a sieve?

    You can use a fork to mash the cottage cheese, though it might not be as smooth. Consider investing in a fine sieve for the best results.

  • Can I substitute the cottage cheese with another type of cheese?

    Yes, you can use ricotta cheese or cream cheese, but it will alter the texture and flavor slightly.

  • How can I store leftover muffins?

    Keep them in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the oven before serving.

Nutrition facts

Muffins with cottage cheese and berries
Recipe Yield:12 muffins
Calories:Per muffin, depending on berries and quantity of almond flakes used
Calories (Min - Max):150 - 200
Total Fat:10g
Saturated Fat:5g
Total Carbohydrate:20g
Total Sugars:12g