Sweet cheese filled muffins
Sweet cheese muffins are a recipe I first tried when I wanted something quick but a little different from the classic plain muffins. Usually, I don’t stray from the basic recipe I always make, but the idea of putting sweet cheese in the middle really changed everything. I love that there’s no need to make any complicated cream separately, and you don’t need hard-to-find ingredients. I’ve made them several times and they turned out just as well, even though my oven isn’t very consistent.
Quick Info
Total time: approximately 35-40 minutes
Preparation time: 15-20 minutes
Baking time: 15-20 minutes (depending on the oven)
Servings: 12-16 muffins, depending on the size of the tray
Difficulty: easy
Recipe type: breakfast, snack, simple dessert
Ingredients
Dough:
5 eggs
200 g sugar
3 packets of vanilla sugar
10 tablespoons milk
10 tablespoons oil
2 tablespoons rose water
350 g flour
2 packets of baking powder
1 tablespoon cocoa
Filling:
350 g sweet cheese (cottage cheese)
8 tablespoons sugar
3 tablespoons semolina
cinnamon and ground cloves (to taste)
Preparation method
1. Prepare the dough: Break the whole eggs into a large bowl. Add the sugar and vanilla sugar, then the rose water. Mix vigorously until the eggs become frothy and the sugar almost completely dissolves.
2. Pour the milk and oil over the eggs. Mix with a whisk or mixer, but don’t overdo it.
3. Mix the flour with the baking powder in a separate bowl. Gradually incorporate the flour mixture with wide movements, making sure there are no lumps. Finally, add the tablespoon of cocoa and mix until the dough is uniformly colored.
4. For the filling: Put the sweet cheese in a bowl. Add the sugar, semolina, cinnamon, and cloves (to taste). Simply mix with a spoon until the mixture becomes homogeneous.
5. Assemble the muffins: Place special baking papers in the muffin tray. Put a tablespoon of dough in each paper. Then, add a teaspoon of cheese filling in the middle. Cover with another tablespoon of dough, making sure not to exceed the edge of the paper.
6. Bake the muffins in the preheated oven at 180°C for about 15-20 minutes. Check them after 15 minutes using a toothpick inserted into the part without filling (the dough should come out dry). Each oven bakes differently; mine takes just under 20 minutes.
7. Remove the muffins from the oven and let them cool in the tray for a few minutes, then transfer them to a rack to cool completely.
8. You can decorate some with vanilla cream, but they are also good plain, just with the sweet cheese filling.
Why I make the recipe often
This sweet cheese muffin recipe is practical, especially when you want something quick but still different. The cheese filling keeps them from being dry, and they don’t need syrups or creams on the side. They are good warm but also after they cool down. I also take them to go; they don’t crumble and don’t harden too quickly.
Tips and variations
Tips
1. Don’t fill the molds more than 2/3 full, otherwise the dough may overflow.
2. The sweet cheese must be well drained of whey; otherwise, the filling will run.
3. For a more intense flavor, add a little grated lemon zest to the cheese.
Substitutions
1. Rose water can be replaced with vanilla essence if you don’t like the flavor or don’t have it.
2. You can use brown sugar in the dough for a slightly caramelized taste.
3. If you don’t have semolina, you can replace it with a little flour, but the texture of the filling will change slightly.
Variations
1. Instead of cinnamon and cloves, you can use a little vanilla in the filling.
2. You can add raisins or finely chopped dried fruits to the sweet cheese.
3. Instead of cocoa, you can make plain muffins without color for those who don’t want a chocolate flavor.
Serving ideas
1. The muffins are good plain, just with powdered sugar on top.
2. For dessert, you can serve a spoonful of yogurt or low-fat sour cream alongside them.
3. They are suitable for breakfast, but also to take away, not just as dessert.
Frequently asked questions
1. Can I use ricotta instead of sweet cheese?
Yes, but the taste will be slightly different, more neutral. It is important to drain it well so that it is not too watery.
2. Can the cheese muffins be frozen?
They can be frozen, but the texture of the filling changes slightly upon thawing. Fresh is better or kept in the fridge.
3. My oven bakes slower; how long should I keep them?
Check with a toothpick after 18-20 minutes. If it doesn’t come out clean, leave it for another 2-3 minutes. Don’t dry them out too much.
4. Can I make the muffins without cocoa?
Yes, cocoa is not essential. You can omit it for plain muffins.
5. Why is semolina needed in the filling?
Semolina absorbs the excess liquid from the cheese and sugar so that the filling doesn’t run into the dough while baking.
Nutritional values
Estimate for one medium muffin:
Calories: approximately 180-220 kcal
Protein: 5-6 g
Carbohydrates: 28-30 g
Fats: 6-8 g
The values are indicative and may vary depending on the type of cheese and the exact size of the muffins. Most of the calories come from sugar, flour, and oil.
Storage and reheating
The muffins stay good for 1-2 days at room temperature in a closed box. If you want to keep them longer, store them in the fridge (3-4 days). They can be easily reheated in the oven or microwave, but they don’t become as soft as on the first day. I do not recommend freezing for long periods, as the texture of the filling changes. They are best fresh.
Ingredients: I used for the dough: 5 eggs, 200 g sugar, 350 g flour, 2 packets of baking powder, 3 packets of vanilla sugar, 10 tablespoons of milk, 10 tablespoons of oil, 2 tablespoons of rose water, 1 tablespoon of cocoa. For the filling: 350 g sweet cheese, 8 tablespoons of sugar, 3 tablespoons of semolina, ground cinnamon and cloves.
