Blintz Muffins
Submitted by PENNIE
Blintz muffins blend cottage cheese, sour cream, honey, and orange zest into tender whole wheat bites topped with sliced almonds. All the flavor of a cheese blintz, none of the frying.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minAll the creamy, citrus-kissed flavor of a cheese blintz, baked into a muffin you can grab with one hand.
Cottage cheese and sour cream make these impossibly tender, while honey and a hit of orange zest bring that signature blintz sweetness. Whole wheat pastry flour and wheat germ keep things wholesome without making them heavy.
Sliced almonds on top go golden and crunchy in the oven, giving you that satisfying contrast against the soft, custardy crumb underneath.
Chef Tips
- Blend the wet ingredients in a food processor for the smoothest batter with no cottage cheese lumps
- These work beautifully as mini muffins for brunch spreads or party trays
- Swap the honey for maple syrup if you want a deeper, more autumnal sweetness
- Serve warm with a drizzle of honey and a dusting of cinnamon
Ingredients
Directions
In a mixing bowl or food processor, blend together the eggs, cheese, sour cream, honey, and vanilla.
In another bowl, combine the pastry flour, wheat germ, lecithin granules, orange rind, and cinnamon.
Preheat oven to 350℉ (180℃).
Grease 12 regular-size muffin cups, or 3 dozen minicups, or line with foil baking cups.
Spoon the batter into the cups.
Top each muffin with a few slices of almonds.
Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18 minutes.
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