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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Fold in strawberries: Gently fold the diced fresh strawberries into the batter, ensuring an even distribution without crushing the fruit.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- 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.
- 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
