mini cottage cheese dutch babies with caramelized apples

makes 12

Ingredients

For the dutch babies:

  • 6 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/3 cup 4% small-curd cottage cheese, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons cold unsalted butter, cut into 12 small pieces

For the caramelized apples:

  • 2 tablespoons unsalted butter
  • 2 medium sweet-tart apples (such as Honeycrisp), diced small (no need to peel them)
  • 1/2 teaspoon ground cinnamon
  • Pinch of freshly-ground nutmeg (optional)
  • Kosher salt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

For serving:

  • powdered sugar
  • Lightly-sweetened whipped cream

Instructions

  • Arrange a rack in the middle of the oven and remove any racks above it. Place a 12-cup muffin tin on the rack, and heat the oven to 425°F. 
  • In a large bowl, vigorously whisk together the eggs, milk, cottage cheese, vanilla, flour, sugar, and salt until no lumps remain, about 1 minute. Pour the batter into a large liquid measuring cup. Set aside to rest while the oven finishes heating.
  • Carefully remove the muffin tin from the oven and immediately add one piece of butter to each cup. Swirl to melt. Immediately pour the batter into the muffin tin, dividing it evenly between the cups.
  • Bake until golden and puffed and crispy on the edges, about 12 minutes. Meanwhile, heat the remaining 2 tablespoons butter in your largest skillet over medium heat. Add the apple, cinnamon, nutmeg (if using) and a pinch of salt. Cook until the apple is tender but not mushy, about 5 minutes.
  • Reduce the heat to low. Add the maple syrup and vanilla and stir to coat. Remove from the heat.
  • At this point, your mini Dutch babies should be just about ready. When they're done, pull them out of the oven. Immediately transfer them to a serving platter and spoon the apples into the center of each Dutch baby. Top with powdered sugar and a dollop of whipped cream. Serve any remaining apples alongside.
Recipe note: I have a nonstick muffin tin. If things tend to stick to your muffin tin, go ahead and add a little more butter to each cup. 
Inspired by Meghan’s recipe for The Kitchn.