Strawberry Cottage Cheese Muffins
These Strawberry Cottage Cheese Muffins are soft, moist, and packed with fresh strawberries in every bite! Cottage cheese adds protein and creates a tender crumb, making these muffins a satisfying breakfast, snack, and sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsps cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs room temperature
- 1/2 cup oil
- 3/4 cups white sugar
- 1 tbsp vanilla
- 1 cup cottage cheese room temperature
- 1/2 cup sour cream or greek yogurt or kefir, room temperature
- 1 1/2 cup strawberries* sliced
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin tin with liners and set aside.
- Combine flour, baking soda, baking powder, cornstarch, cinnamon, and salt together and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 2 tsps cornstarch, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, whisk together eggs and sugar. Then add in oil and vanilla and continue whisking until smooth.2 large eggs, 1/2 cup oil, 3/4 cups white sugar, 1 tbsp vanilla
- Whisk in cottage cheese and sour cream.1 cup cottage cheese, 1/2 cup sour cream
- Combine dry and wet ingredients until a soft muffin batter forms, then mix in sliced strawberries a few times.1 1/2 cup strawberries*
- Fill the liners to the top with the muffin batter and add extra strawberries and sprinkle white sugar on top (optional).
- Bake the muffins for 21-25 minutes or until a toothpick inserted in the muffins comes out clean with no wet batter.
- Allow to cool, and enjoy!
Notes
Strawberries* - I recommend using fresh strawberries so you can slice them into small chunks, but frozen sliced strawberries work as well. If using frozen, do not thaw them. Mix in frozen, then immediately scoop and bake.
Cottage cheese* - I used 2% cottage cheese but full-fat also works! I don't recommend fat-free.