Cottage Cheese English Muffins

A breakfast traditional 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 increase so you’ll be able to get pleasure from these English muffins as a easy snack or base for a simple breakfast sandwich.

Star Substances

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.

Energetic 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 needs 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 offers them a traditional English muffin feel and appear. Don’t skip it!

Discover the record of full substances within the recipe card under.

The right 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 substances: Combine within the blended cottage cheese, melted butter, and egg.
3. Combine the dry substances: In a separate bowl, combine the flour and salt. 
4. Mix the moist and dry substances: With the mixer on low, slowly add the dry substances 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 calmly floured floor. Roll to ¼ inch thickness. 
7. Reduce out English muffins: Utilizing a 2-3-inch spherical cookie cutter, reduce 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. Cook 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. Cook 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 somewhat little bit of water. 
• If the dough is simply too sticky add extra flour 1 tablespoon at a time. 
• If the dough is simply 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 inferior to what the yeast recipe produced. So, proceed with warning right here.

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

I examined this recipe with Greek yogurt and so they have been scrumptious! Simply swap out the blended cottage cheese 1:1 and just remember to’re utilizing a fuller fats Greek yogurt (not less than 2%).

Extra Cottage Cheese Dough Recipes