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Landscape photo of Salvadoran breakfast muffins.
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Quesadilla Muffins (Salvadoran Breakfast Cake)

This buttery breakfast muffins recipe is packed with creamy cottage cheese and parmesan for a tender bite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Breakfast/Brunch
Cuisine: Central American, Salvadoran
Keyword: best breakfast muffins, breakfast cakes, egg cake, quesadilla muffins
Servings: 12
Author: Amy

Ingredients

  • 1 cup gluten free flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 cup butter softened
  • 1/2 cup sugar
  • 3 large eggs
  • 1 cup all fat cottage cheese
  • 1/2 cup grated parmesan
  • sesame seeds to taste

Instructions

  • Preheat the oven to 350F°.
  • Meanwhile, whisk together the flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
  • Next beat in the cottage cheese, cheese, and flour mixture until a smooth batter forms.
  • Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
  • Bake for 15-20 minutes. Let cool to room temperature and enjoy.