Strawberry Cottage Cheese Muffins Recipe

Introduction

These Strawberry Cottage Cheese Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Packed with fresh strawberries and creamy cottage cheese, they offer a moist texture and a subtle sweetness that everyone will enjoy.

Ingredients

• 1 cup low-fat cottage cheese
• 2 large eggs
• 1/4 cup olive oil
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup diced fresh strawberries

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a large bowl, mix together the cottage cheese, eggs, olive oil, honey, and vanilla extract until smooth.
3. Step 3: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Gently fold in the diced strawberries.
6. Step 6: Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow to cool slightly before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor, or substitute with frozen berries if out of season.
• Try adding a handful of chopped nuts or a sprinkle of cinnamon for extra texture and warmth.
• For a dairy-free option, substitute cottage cheese with mashed bananas or unsweetened apple sauce.

Storage

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in the microwave for 15-20 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour if you prefer a lighter texture, but whole wheat adds a nuttier flavor and more fiber.

Can these muffins be frozen?

Absolutely. Freeze cooled muffins in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or warm gently before eating.

Strawberry Cottage Cheese Muffins Recipe

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★★★★★

4.6 from 75 reviews

• Author: Rafael
• Total Time: 30-35 minutes
• Yield: 12 muffins 1x
• Diet: Low Fat

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Description

These Strawberry Cottage Cheese Muffins are a wholesome and delicious treat combining the creamy texture of low-fat cottage cheese with sweet, fresh strawberries. Perfect for breakfast or a healthy snack, these muffins are made with whole wheat flour and naturally sweetened with honey or maple syrup, offering a nutritious twist on a classic favorite.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup low-fat cottage cheese
• 2 large eggs
• 1/4 cup olive oil
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Fruit

• 1 cup diced fresh strawberries

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners to prevent sticking and ensure easy cleanup.
2. Mix wet ingredients: In a large mixing bowl, combine the low-fat cottage cheese, eggs, olive oil, honey (or maple syrup), and vanilla extract. Stir until the mixture is smooth and well incorporated.
3. Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in strawberries: Gently fold the diced fresh strawberries into the batter, ensuring an even distribution without crushing the fruit.
6. Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely or serve warm.

Notes

• Using fresh strawberries is best for texture, but frozen can be substituted; just thaw and drain excess moisture.
• For a vegan version, substitute eggs with flax or chia egg and use maple syrup instead of honey.
• Ensure not to overmix the batter to keep muffins fluffy and tender.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
• Reheat briefly before serving for a warm treat.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast, Snack, Baking
• Method: Baking
• Cuisine: American

Keywords: strawberry muffins, cottage cheese muffins, healthy muffins, whole wheat muffins, low-fat muffins, breakfast muffins, snack muffins