These beautiful and tasty muffins were inspired by thumbprint cookies, which have a tasty jam center.
Here I’ve decided to use homemade raspberry filling instead of the jam, something the small cookies would not be able to hold well while baking. The bigger muffins held the filling well and the muffins were a great success. They were perfect for brunch and I will definitely make them again. I’m sure you will too, once you’ll try them.
Notes:
* I prefer to keep the raspberries seeds in, as I find they add texture and nuttiness. For a smoother filling, pass the mixture through a sieve.
* Make sure to use low fat Farmer cheese, not non-fat, or the dough will end up too dry.
* If you can’t find Farmer cheese, substitute it with well drained small curd cottage cheese.
Makes: 18
Prep time: 20 minutes
Baking time: 35 minutes
Ingredients:
For the raspberry filling:
1½ cups fresh raspberries (or frozen, thawed)
1/3 cup sugar
1 Tbs cornstarch mixed with 2 Tbs water
For the muffins:
2 L eggs
1¼ cup sugar
¼ cup oil
1 lb (455 grams) no-salt Farmer cheese
1 tsp vanilla
1 Tbs lemon juice
1 Tbs lemon zest
2/3 cup semolina
1½ cups flour
1 Tbs baking powder
½ tsp salt
1. The raspberry filling: mix the raspberries and sugar in a small pot, and cook on medium heat until the mixture bubbles gently and the sugar dissolve. Add the cornstarch and water mixture, mix well and cook for about a minute, until the mixture thickens. Bring to room temperature before using.
2. Preheat the oven to 340F (170C). Line two muffin pans with 18 paper baking cups
3. In a large bowl, whisk together the eggs with the oil and sugar. Add the cheese and mix well. Add the vanilla, lemon juice, lemon zest and semolina, and mix again. Add the flour, baking powder and salt and mix with a spatula to combine. The mixture will be fairly stiff, compared to most muffin batters, but that’s how you want it for this recipe.
4. Fill 18 muffin baking cups with the mixture. Press the tops with the back of a spoon, to create a fairly deep indentation, and fill each with 1 heaped teaspoon of the raspberry mixture.
5. Bake for 35 minutes, rotating the pans halfway through. The muffins are done when a toothpick inserted into the dough part comes out clean. Let stand in the pan for 2-3 minutes before transferring to a rack to cool completely.
Oh delicious! Love raspberries.
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Thank you Cheryl! They are wonderful, especially when very fresh. 🙂
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Oh yes I could eat a 1/2 dozen Chef Ronit! x
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Oh yes… 🙂
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x
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Yummy!
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They were indeed. Thank you! 🙂
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These are so beautiful! They would be perfect for Valentine’s Day!
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Thank you Jean! I didn’t think about it, but that’s a great idea! 🙂
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At first glance I thought you were sharing thumbprint cookies…love this muffin variation! They sound like they’re not overly sweet…yet very satisfying. Love the raspberry filling!
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Yes, that was the inspiration, but I wanted more and softer filling and it worked very well.
I plan to make them with other fruits as well.
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More filling is what sets these above thumbprint cookies!
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You got it! 🙂
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These muffins look so festive and delicious. 🙂
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Thank you Tonya! They were indeed very delicious and easy to make. 🙂
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A very good combination. 😉
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I’m going to try this
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I’m glad to hear. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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How delightful these are !! yum!
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Thank you Freda! 🙂
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Delicious..especially with the raspberry filling:))
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Thank you Shy! I too love the raspberry filling. 🙂
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I love farmer’s cheese and use it in crepes. Love the idea of these muffins with raspberries!
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Thank you Judi! 🙂
Farmer cheese is indeed a very versatile ingredient. It’s the first time I’ve used it in dough, but it worked so well I’ll definitely use it again. It gives the dough a lovely flavor and texture and the combination with the raspberries was just perfect. Wish I had one now, but they’re all gone… 🙂
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Even now, in the dead of winter, we are getting raspberries (presumably from Mexico) at a reasonable cost, but they are so vulnerable in storage in the refrigerator. I keep out a basket or two to gobble on our cereal, but freeze the rest of them. They don’t last long once out of the freezer before turning too mushy to be pleasant on our cereal, so this homemade jam would be a perfect use for them. I did make some last year, and it turned out quite well, so I should do it again.
Thanks for the reminder, and the delicious use for it! ;->
Virtual hugs,
Judie
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Thank you Judie, it’s my pleasure to share and I’m glad you liked the idea. Raspberries are indeed a delicate fruit, so I too try to use it before they turn too soft. The filling is more of a thickened sauce than a jam. It’s not as sweet and cookes very quickly. It’s also great on pancakes. 🙂
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Yes, indeed! Pancakes! The Fresh Paper does wonders for prolonging their life – I’m amazed.
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I used the Fresh Paper, based on your recommendation, then forgot to order more and went back to regular paper towels… But now that you’ve mentioned it, I’ll order more. Thanks for the reminder! 🙂
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These looks so inviting, Ronit! Delicious!
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Thank you Lana! They disappeared very quickly… 🙂
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I bet! I still want one! lol!
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Next batch! 🙂
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Our market has a great price on raspberries right now. Nice recipe and perfect timing. 🙂
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Thank you Karen, I’m glad to know. Raspberries are on great price here as well, and it’s really wonderful to have this bright fresh fruit in the midst of snow season! 🙂
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The combo of farmers cheese with raspberries is such a tasty snack, one that I enjoy every summer after a trip to the farmers market. Placing them together in a muffin is brilliant, Ronit! Your creativity is remarkable.
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Thank you John, I’m glad to hear you like this combination as well.
I do enjoy playing with ingredients and coming up with such recipes. Most times it works.. 🙂
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Oh wow, these look scrumptious Ronit! I love farmer’s cheese, but have never used it in a dessert. Yummy!
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Thank you Antonia!
It’s the first time I’ve used it in pastry dough and I was pleasantly surprised with the flavor and texture. Well worth trying! 🙂
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These look absolutely delicious!
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Thank you Tammy! 🙂
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Love your step by step blogging approach and the photos are gorgeous! Love muffins with sweet, oozy centres like this. Great post 🙂
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Thank you Laura, for visiting and commenting. I’m glad you’ve found the blog helpful. 🙂
The muffins were indeed as you’ve described – and were gone pretty quickly… 🙂
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Oh, my pleasure indeed! I can understand how they’d disappear in no time!
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Ronit,
This is a work of art! Art that is also making me drool ! Excellent recipe and photographs!
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Thank you Sandhya, for such a lovely compliment! 🙂
I will definitely make these muffins again. 🙂
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A yummy one!
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Thank you! 🙂
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I’m wondering that farmer cheese tastes similar to Russian tvorog?… I do love such baking goods with dairy products 🙂 and of course raspberries- my fav berry !
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Yes Mila, it is from the same family and you can definitely use Tvorag in this recipe. It added a lot of flavor and texture to the dough and worked great with the filling. 🙂
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Thanks for the info! 🙂
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Raspberries are so yummy … They too on those lavish muffins! Just out of the world! Wanna try sooooooon!!!☺
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Thank you Saritha!
It turned out a very tasty combination indeed. I hope you’ll make and enjoy the results. I’ll be happy to hear your comments. 🙂
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I am just aching to try these! THey look so moist and delish and you didn’t hold back on the raspberries at all! Yum!
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Thank you!
I was happy with how they came out, and one of the best parts was the generous portion of the raspberries filling. 🙂
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The muffins look absolutely delicious!
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Thank you Liz. I’m glad to hear! 🙂
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fantastic!!!!!
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Thank you Joanna! 🙂
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do these work without the raspberry? are they moist enough? was looking for a way to convert cheese pancakes to muffins for a healthy breakfast for my picky kids. they wouldn’t touch it with the raspberry.
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The raspberry filling adds moisture to the muffins, so I’m not sure how they will come out without it. I would suggest to use less semolina and flour and see if it works for you. Good luck! 🙂
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