Cottage Cheese Brown Butter Chai Muffins
These flavorful muffins deliver a wonderful bakery-style treat. They are tender, cozy, and perfect for your morning routine.
Ingredients
For the Muffins
- 1/2 cup Unsalted Butter
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 3/4 tsp Ground Cardamom
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Allspice
- 1/8 tsp Black Pepper
- 1 1/4 cups Full Fat Cottage Cheese
- 2 Large Eggs
- 3/4 cup Light Brown Sugar
- 1/4 cup Milk
- 1 tsp Vanilla Extract
For the Maple Glaze
- 3/4 cup Powdered Sugar
- 2 tbsp Pure Maple Syrup
- 1 tbsp Milk
- 1/8 tsp Ground Cinnamon
Equipment
- blender
- muffin tin
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Melt the butter in a small saucepan over medium heat, swirling often, for 4-6 minutes until it foams and turns golden brown with toasted bits and a nutty aroma. Pour into a bowl, scraping in all the brown bits, and cool for 10 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, allspice and pepper.
- Blend the cottage cheese, eggs, brown sugar, milk and vanilla until smooth. Add the brown butter and pulse 2-3 times to combine.
- Pour the wet mixture into the dry ingredients and fold just until combined.
- Divide the batter among the cups and bake for 18-22 minutes, until domed and a toothpick comes out clean. Cool completely on a wire rack.
- Whisk the powdered sugar, maple syrup, milk and cinnamon into a thick but pourable glaze. Dip the top of each muffin into the glaze and let it set for 10 minutes.
Nutrition
Serving: 1servingCalories: 278kcalCarbohydrates: 41gProtein: 6gFat: 10g