Cottage Cheese English Muffins

A breakfast basic turned wholesome; these high-protein cottage cheese English muffins (6g per English muffin!) deliver the nostalgia, the flavour, and (near!) the comfort of a store-bought English muffin to your individual kitchen. They’re ethereal, chewy, and simply so dang scrumptious!

I used blended cottage cheese within the dough for an additional protein enhance so you possibly can get pleasure from these English muffins as a easy snack or base for a straightforward breakfast sandwich.

Star Components

Cottage cheese: The protein powerhouse! I like to recommend 2% or 4% cottage cheese for mixing as a result of it comprises much less water content material and would require much less flour for the dough.

All-purpose flour: AP is my go-to for these English muffins as a result of it’s not too dense and helps yield a extra ethereal texture.

Lively dry yeast: I’ve examined these English muffins each with and with out yeast, and I a lot want the model with yeast! It helps create a extra chewy and ethereal texture — as English muffins ought to be!

Corn meal: You’ll press the English muffins in corn meal on either side earlier than cooking them on the stovetop. This not solely prevents them from sticking to the pan, it additionally provides them a basic English muffin appear and feel. Don’t skip it!

Discover the checklist of full components within the recipe card beneath.

The best way to Make Cottage Cheese English Muffins

1. Bloom the yeast: Add the nice and cozy water, yeast, and sugar to the bowl of a stand mixer, and let it bloom for about 5 minutes.
2. Add the remaining moist components: Combine within the blended cottage cheese, melted butter, and egg.
3. Combine the dry components: In a separate bowl, combine the flour and salt.
4. Mix the moist and dry components: With the mixer on low, slowly add the dry components to the moist, and blend for 3-4 minutes or till the dough bounces again when poked.
5. Let rise: Switch the dough to an oiled bowl, cowl with plastic wrap, and place in a heat place to rise for 1 hour.
6. Roll out dough: Flip the dough out onto a frivolously floured floor. Roll to ¼ inch thickness.
7. Lower out English muffins: Utilizing a 2-3-inch spherical cookie cutter, minimize muffins till all of the dough has been used. Place them within the cornmeal on the sheet pan. Flip and gently press into the cornmeal.
8. Let relaxation: Cowl with plastic wrap and relaxation for half-hour.
9. Prepare dinner English muffins on the stovetop: Warmth a big cast-iron skillet over medium warmth. Place the muffins within the pan, ensuring they don’t contact. Prepare dinner for six minutes, flip, and cook dinner for 4 minutes.
10. Serve, and get pleasure from!

Suggestions and Tips

• If the cornmeal isn’t sticking to the muffins, brush them with a little bit little bit of water.
• If the dough is just too sticky add extra flour 1 tablespoon at a time.
• If the dough is just too dry add water or extra blended cottage cheese 1 tablespoon at a time.

Don’t Have Yeast?

I examined these English muffins with out yeast, and whereas it DOES work, it does impression the feel. The no-yeast English muffins have extra of a bread texture, and fewer of a chewy and ethereal English muffin texture. The English muffins with out yeast are a superb substitute, however not so good as what the yeast recipe produced. So, proceed with warning right here.

No-yeast English muffins recipe: Omit the yeast and sugar, and change with 3 teaspoons of baking powder. Observe the remainder of the recipe as-is.

I examined this recipe with Greek yogurt and so they had been scrumptious! Simply swap out the blended cottage cheese 1:1 and just be sure you’re utilizing a fuller fats Greek yogurt (at the very least 2%).

Extra Cottage Cheese Dough Recipes