I have made cocoa muffins with cream cheese dozens of times, especially when I need something sweet quickly for the kids or for an unexpected visit. The ingredients are easy to work with, you don't need complicated techniques, and everything is done in about an hour. I often make them when I have cottage cheese that needs to be used up or when there’s leftover yogurt in the fridge.
Quick Info
Total time: about 50-60 minutes
Preparation: 20 minutes
Baking: 20-25 minutes
Servings: 12 muffins
Difficulty: easy
Type: quick dessert, snack for kids or breakfast
Ingredients
For the muffins:
- 2 eggs
- 200 g sugar
- a pinch of salt
- 100 ml oil
- 200 ml milk
- 200 g flour
- 2 tablespoons cocoa
- 1 packet baking powder
For the cream:
- 200 g sweet cottage cheese
- 100 ml fruit yogurt
- 3 tablespoons powdered sugar (to taste)
Preparation method
1. Start with the oven. Preheat it to 180 degrees and prepare 12 muffin molds. You can use muffin liners or greased molds.
2. Sift the flour with cocoa and baking powder to avoid lumps.
3. Beat the eggs with the sugar and a pinch of salt until light and frothy. You don’t need a professional mixer; any whisk will do.
4. Gradually add the oil, mixing continuously as if making mayonnaise.
5. Stop the mixer before adding the milk to avoid splashing. I use a balloon whisk at this stage.
6. Incorporate the flour mixed with cocoa and baking powder. Mix gently, just enough to eliminate visible flour traces.
7. Place two tablespoons of the mixture into each muffin mold, filling them three-quarters full.
8. Put the muffins in the preheated oven and bake for 20-25 minutes. The toothpick test works well here: if it comes out clean, they are done.
9. Remove them from the oven and let them cool completely.
10. For the cream, blend the sweet cottage cheese with a blender or mixer to get a smooth paste. Add the powdered sugar and yogurt, mixing everything until soft and homogeneous.
11. When the muffins are cool, cut off the tops like a little lid. Fill each muffin with a tablespoon of cream and place the lid back on without pressing down.
Why I make this recipe often
This recipe quickly satisfies a sweet craving. The ingredients are simple, and you only need what is usually found at home. The muffins last in the fridge for the next day, and the cream cheese adds something extra compared to plain cocoa muffins. It’s a safe snack for kids, but also great with coffee or tea.
Tips and variations
Tips
Do not fill the molds more than three-quarters full, or they will rise too much and overflow.
If the cottage cheese is not fine enough, blend it longer; otherwise, the cream will be grainy.
You can adjust the sugar in the cream depending on how sweet the yogurt is.
The muffins come out easier from the molds if you let them cool completely.
Substitutions
You can use plain yogurt instead of fruit yogurt, but add a little extra sugar to the cream if desired.
The sweet cheese can be replaced with ricotta, which has a similar texture and taste.
If you don’t have cocoa, the recipe works without it, but the chocolate flavors will be lost.
Variations
You can add a tablespoon of chocolate chips to the batter for extra flavor.
Instead of cream cheese, you can put jam or fresh fruit inside after baking.
For more flavor, a teaspoon of vanilla extract works well in the batter or cream.
Serving ideas
You can serve them cold, straight from the fridge, or at room temperature. They are suitable for breakfast, a school snack, or a picnic. Coffee or a glass of milk pairs well.
Frequently asked questions
Can I use salted cottage cheese?
No. For the cream, you need sweet cheese; otherwise, the final taste will not be suitable for dessert.
Do the muffins stay soft the next day?
Yes, if you keep them cool in a closed container or covered with plastic wrap, the texture remains good.
What do I do if I don’t have special muffin pans?
You can use any tray with indentations, even silicone molds for mini loaves. It also works with muffin papers placed on a regular tray if they are sturdy enough.
Can I freeze the muffins with cream?
I do not recommend it. The cream cheese changes texture when frozen, and the muffins absorb moisture. They keep better in the fridge for a few days.
Nutritional values
Approximately, one muffin with cream (from 12 pieces) has about 180-210 kcal. The macronutrient ratio is roughly: 25-30 g carbohydrates, 5-6 g fats, 4-5 g proteins, depending on the type of cheese and yogurt used. These are approximate figures, not precise, as it depends on the exact products.
Storage and reheating
Muffins filled with cream cheese should be kept in the fridge, in a container or covered with plastic wrap. They last well for 2-3 days. They can be consumed cold or at room temperature; they do not need reheating. If left longer, the cream tends to lose its texture, so do not keep them for more than a few days.
Quick Info
Total time: about 50-60 minutes
Preparation: 20 minutes
Baking: 20-25 minutes
Servings: 12 muffins
Difficulty: easy
Type: quick dessert, snack for kids or breakfast
Ingredients
For the muffins:
- 2 eggs
- 200 g sugar
- a pinch of salt
- 100 ml oil
- 200 ml milk
- 200 g flour
- 2 tablespoons cocoa
- 1 packet baking powder
For the cream:
- 200 g sweet cottage cheese
- 100 ml fruit yogurt
- 3 tablespoons powdered sugar (to taste)
Preparation method
1. Start with the oven. Preheat it to 180 degrees and prepare 12 muffin molds. You can use muffin liners or greased molds.
2. Sift the flour with cocoa and baking powder to avoid lumps.
3. Beat the eggs with the sugar and a pinch of salt until light and frothy. You don’t need a professional mixer; any whisk will do.
4. Gradually add the oil, mixing continuously as if making mayonnaise.
5. Stop the mixer before adding the milk to avoid splashing. I use a balloon whisk at this stage.
6. Incorporate the flour mixed with cocoa and baking powder. Mix gently, just enough to eliminate visible flour traces.
7. Place two tablespoons of the mixture into each muffin mold, filling them three-quarters full.
8. Put the muffins in the preheated oven and bake for 20-25 minutes. The toothpick test works well here: if it comes out clean, they are done.
9. Remove them from the oven and let them cool completely.
10. For the cream, blend the sweet cottage cheese with a blender or mixer to get a smooth paste. Add the powdered sugar and yogurt, mixing everything until soft and homogeneous.
11. When the muffins are cool, cut off the tops like a little lid. Fill each muffin with a tablespoon of cream and place the lid back on without pressing down.
Why I make this recipe often
This recipe quickly satisfies a sweet craving. The ingredients are simple, and you only need what is usually found at home. The muffins last in the fridge for the next day, and the cream cheese adds something extra compared to plain cocoa muffins. It’s a safe snack for kids, but also great with coffee or tea.
Tips and variations
Tips
Do not fill the molds more than three-quarters full, or they will rise too much and overflow.
If the cottage cheese is not fine enough, blend it longer; otherwise, the cream will be grainy.
You can adjust the sugar in the cream depending on how sweet the yogurt is.
The muffins come out easier from the molds if you let them cool completely.
Substitutions
You can use plain yogurt instead of fruit yogurt, but add a little extra sugar to the cream if desired.
The sweet cheese can be replaced with ricotta, which has a similar texture and taste.
If you don’t have cocoa, the recipe works without it, but the chocolate flavors will be lost.
Variations
You can add a tablespoon of chocolate chips to the batter for extra flavor.
Instead of cream cheese, you can put jam or fresh fruit inside after baking.
For more flavor, a teaspoon of vanilla extract works well in the batter or cream.
Serving ideas
You can serve them cold, straight from the fridge, or at room temperature. They are suitable for breakfast, a school snack, or a picnic. Coffee or a glass of milk pairs well.
Frequently asked questions
Can I use salted cottage cheese?
No. For the cream, you need sweet cheese; otherwise, the final taste will not be suitable for dessert.
Do the muffins stay soft the next day?
Yes, if you keep them cool in a closed container or covered with plastic wrap, the texture remains good.
What do I do if I don’t have special muffin pans?
You can use any tray with indentations, even silicone molds for mini loaves. It also works with muffin papers placed on a regular tray if they are sturdy enough.
Can I freeze the muffins with cream?
I do not recommend it. The cream cheese changes texture when frozen, and the muffins absorb moisture. They keep better in the fridge for a few days.
Nutritional values
Approximately, one muffin with cream (from 12 pieces) has about 180-210 kcal. The macronutrient ratio is roughly: 25-30 g carbohydrates, 5-6 g fats, 4-5 g proteins, depending on the type of cheese and yogurt used. These are approximate figures, not precise, as it depends on the exact products.
Storage and reheating
Muffins filled with cream cheese should be kept in the fridge, in a container or covered with plastic wrap. They last well for 2-3 days. They can be consumed cold or at room temperature; they do not need reheating. If left longer, the cream tends to lose its texture, so do not keep them for more than a few days.