Magda's Cauldron

Twaróg is one of those cheeses that every Polish kitchen has on hand—it’s creamy, versatile, and just plain delicious. I always prefer it in sweet recipes, like cheesecakes, cheese pancakes (racuchy z serem), or as a filling for crepes (naleśniki z serem). But let’s be honest, sometimes you don’t have time for all that. When you need something quick and easy, these muffins are the perfect solution!

They’re soft and filled with a creamy cheese center that tastes just like cheesecake or the filling from your favorite Polish pancakes. They’re great for breakfast, dessert, or even an afternoon snack with coffee.

Now, if you don’t have a Polish market nearby to grab twaróg, don’t worry! You can swap it out for farmer’s cheese or ricotta—it works just as well and still gives you that creamy, slightly tangy flavor we all love. So go ahead, whip up a batch of these muffins and bring a little taste of Poland to your table.

Easy Polish-Style Farmer’s Cheese Muffins: Perfect for Breakfast or Dessert

• Servings: 12 muffins
• Prep Time: 15 mins
• Cook Time: 25 mins
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These easy Polish-style muffins are filled with creamy farmer’s cheese, reminiscent of a cheesecake or classic pancake filling—perfect for a quick and delicious breakfast treat!

Recipe adapted from Moje Wypieki

Dough

• 2 1/2 cups all-purpose flour
• 3/4 cups granulated sugar
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tsp vanilla extract
• 7 Tbsp melted butter
• 1 cup buttermilk
• 2 eggs

Cheese filling

• 8 oz (225 g) farmer’s cheese or ricotta (use Polish twarog if available)
• 1 egg yolk
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350°F (170°C). If using a silicone muffin pan, skip greasing. Otherwise, grease a muffin pan or line it with paper cases.
2. In a medium bowl whisk together dry ingredients: flour, sugar, salt, baking powder.
3. In another medium bowl, mix the wet ingredients: butter, milk, eggs.
4. Add wet mixture to the dry ingredients and mix briefly until just combined. Do not overmix.
5. Divide the dough evenly among the muffin cases.
6. Prepare the cheese filling: In a small bowl , mix the farmers’s cheese (or ricotta), egg yolk and vanilla extract until smooth.
7. Scoop 1 tablespoon of cheese feeling on the top of each muffin batter cup. Swirl with a spoon.
8. Bake for 25 minutes or until a skewer inserted into the center of a muffin comes out clean.
9. Let the muffins cool slightly before serving. Enjoy

I’d love to hear what you think! Did you try these muffins with twaróg or a substitute like farmer’s cheese or ricotta? Share your feedback in the comments below – let me know how they turned out or if you added your own twist