Strawberry Cottage Cheese Muffins

These Strawberry Cottage Cheese Muffins are incredibly soft and fluffy muffins that are higher in protein! They have the perfect texture, are full of sweet strawberries, and make the best breakfast or on-the-go snack.

After making my Blueberry Cottage Cheese Muffins, I knew I had to make a strawberry version soon enough.

Most cottage cheese muffin recipes make you blend the cottage cheese, but I didn't in this recipe, which helps skip a few steps and save time!

Getting your protein in is all the hype right now, and adding cottage cheese into your muffins is a great way to do that! The best part is that they add moisture, and you can't even taste it.

I love how versatile this recipe is! You can use fresh or frozen strawberries. The strawberries add a natural sweetness into these muffins too. This recipe is so good!

Step by step instructions

Here is how to make and bake these Strawberry Cottage Cheese Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 375°F/190°C. Line the muffin pan with 12 paper liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 - Mix dry ingredients. In a bowl, whisk together the dry ingredients; flour, cornstarch, baking soda, baking powder, and salt, and set aside.

Step 3 - Whisk eggs and sugar. Combine the eggs and white sugar for 2-3 minutes until well combined.

Step 4 - Add in oil and vanilla. Whisk in the oil and vanilla extract for another 2 minutes until well combined.

Step 5 - Add in cottage cheese and sour cream. Whisk in the cottage cheese and sour cream. The batter will be chunky from the cottage cheese, that is normal.

Step 6 - Combine. Gently fold the dry and the wet ingredients together until a soft muffin batter forms. Do not over-mix!

Step 7 - Mix strawberries. Add the strawberries in and mix a few times. I used fresh strawberries and tossed them in 1 tsp of flour before adding them into the bowl.

Step 8 - Scoop and bake. Divide the batter evenly between the liners. Then add a few extra sliced strawberries on top and sprinkle extra white sugar (optional).

Step 9 - Bake. The muffins bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!

FAQ

How do I store these muffins?

These muffins are best eaten fresh within the first 3 days! They also stay good in the refridgerator in an airtight container for up to 5 days.

Can I freeze these muffins?

Yes. Wrap them in saran wrap and place in an airtight ziplock bag. The place in the freezer for up to 3 months. When ready to eat, thaw on the counter. This is great as a meal-prep idea and grab-and-go snack.

Do I have to add cottage cheese?

In this recipe, yes. For a simple and delicious strawberry muffin recipe, try Classic Strawberry Muffins

Why do you add cottage cheese?

Using cottage cheese adds both moisture and nutrition. It increases the protein content, making the muffins more filling, and the fats from the cottage cheese make a softer, more tender muffin!

Can I blend the cottage cheese?

Yes! If you prefer blended cottage cheese, feel free to blend it before adding it into the batter.

Can I use frozen sliced strawberries?

Yes. Don't thaw them. Just add them frozen straight into the muffin batter.

Can I add chocolate chips instead?

Yes. Feel free to replace the strawberries with semi-sweet or dark chocolate chips.

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!