Strawberry Cottage Cheese Muffins

Strawberry Cottage Cheese Muffins

from homecookingadventure.com
45 min

There’s something incredibly comforting about a soft, fruity muffin. These Strawberry Cottage Cheese Muffins are a lovely balance of wholesome and indulgent. The cottage cheese might seem like an unexpected ingredient, but it gives the muffins a tender crumb, subtle richness, and a protein boost without tasting "cheesy" at all. They are perfect for breakfast, brunch, or an afternoon snack with tea.

Ingredients

  • 1 ¾ cup (220g) all-purpose flour
  • 2 ½ tsp (10g) baking powder
  • 1/4 tsp (1g) salt
  • 2 eggs
  • 1/3 cup (120g) honey
  • 1 tsp (5g) vanilla extract
  • 3/4 cup (180g) cottage cheese
  • 1/3 cup (75ml) vegetable oil
  • 1/3 cup (80g) buttermilk
  • 10 oz (300g) strawberries (, diced )
  • 1 tbsp (10g) flour (, for tossing the strawberries)
  • 1 tbsp (15g) honey
  • 1/4 cup (30g) all-purpose flour
  • 2 tbsp (30g) butter ( , melted or softened)

Directions

  1. 1

    Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with paper or silicone liners. I recommend using silicone liners as the paper liners might stick slightly.

  2. 2

    Cut the strawberries into small pieces.

  3. 3

    Transfer the strawberries to a medium bowl and toss with one tablespoon of flour. Set aside until ready to use.

  4. 4

    In a medium bowl, whisk together the flour, baking powder, and salt.

  5. 5

    Add eggs with honey and vanilla extract into a large bowl and mix to combine.

  6. 6

    Gradually incorporate the oil.

  7. 7

    Add the cottage cheese and mix to combine.

  8. 8

    Incorporate the flour mixture.

  9. 9

    Alternate with the buttermilk.

  10. 10

    Gently fold the strawberries into the batter. Don’t overmix the batter.

  11. 11

    Divide the batter equally into muffin cups.

  12. 12

    In a medium bowl, combine honey with flour and softened/melted butter.