Cottage cheese muffins achieve their moist and fluffy texture through a combination of science-backed baking principles.
The high moisture content in cottage cheese contributes to hydration, preventing dryness while adding a tender crumb.
Its protein structure interacts with gluten, creating a delicate balance between structure and softness.
The curds, when blended or lightly mashed, integrate smoothly into the batter, ensuring even distribution of moisture.
Additionally, the acidity in cottage cheese reacts with leavening agents like baking soda, producing carbon dioxide gas, which helps the muffins rise and develop a light, airy texture.
Eggs, another essential ingredient, provide structure and stability while enhancing the muffins’ richness.
Sugar plays a crucial role by not only sweetening the muffins but also tenderizing the gluten network, preventing toughness.
The mixing method also plays a role—overmixing can lead to excessive gluten development, making muffins dense and chewy rather than soft and fluffy.