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Cottage Cheese Strawberry Muffins

A close-up, sunlit view of one of the delicious Cottage Cheese Strawberry Muffins with bright red fruit visible on top.
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Bake moist, protein-rich muffins using cottage cheese and fresh or frozen strawberries for a simple breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cottage cheese (small curd preferred)
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, cut into pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, mix the cottage cheese, milk, vegetable oil, egg, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just moistened. Do not overmix; a few lumps are fine.
  5. Gently fold in the strawberries. If using frozen strawberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Cottage cheese adds moisture and protein, making these muffins very tender.
  • For extra flavor, you can add 1 teaspoon of lemon zest to the wet ingredients.
  • If your strawberries are very wet, lightly dust them with 1 teaspoon of flour before folding them into the batter to prevent sinking.

Nutrition

Find it online: https://savorsensations.com/cottage-cheese-strawberry-muffins/