Why You’ll Love This Recipe
These muffins are incredibly moist thanks to the cottage cheese, while the strawberries add natural sweetness and a burst of freshness. They’re easy to make with simple ingredients and offer a balanced option that feels indulgent without being heavy. Great for meal prep, they stay soft for days and can be enjoyed anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese
1 cup fresh strawberries, chopped
1 ½ cups all-purpose flour
½ cup granulated sugar
2 large eggs
⅓ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Directions
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla extract until smooth.
Stir in the cottage cheese until well combined.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the chopped strawberries carefully to avoid overmixing.
Divide the batter evenly into the muffin cups, filling each about three-quarters full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving.
Servings and timing
Servings: 12 muffins
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: about 40 minutes
Variations
You can add a sprinkle of sugar on top before baking for a slightly crisp topping. Swap strawberries with blueberries or raspberries for a different flavor. For a healthier twist, use whole wheat flour or reduce the sugar slightly. You can also add lemon zest for a bright citrus note.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15–20 seconds or enjoy them at room temperature. They can also be frozen for up to 2 months and thawed as needed.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
Do I need to blend the cottage cheese?
No, but blending can give a smoother texture if preferred.
Can I make these muffins gluten-free?
Yes, use a gluten-free flour blend as a substitute.
Why are my muffins dense?
Overmixing the batter can lead to dense muffins—mix just until combined.
Can I reduce the sugar?
Yes, you can slightly reduce it without affecting the texture too much.
Can I add other fruits?
Yes, berries or diced peaches work well in this recipe.
How do I keep the muffins moist?
Store them properly in an airtight container and avoid overbaking.
Can I make them dairy-free?
You can try dairy-freee alternatives, though texture may vary.
How do I know when they’re done?
Insert a toothpick into the center; if it comes out clean, they’re ready.
Are these good for meal prep?
Yes, they store well and are perfect for grab-and-go snacks.
Conclusion
Strawberry muffins are a delicious and wholesome treat that combines creamy texture with fresh fruit flavor. Easy to make and versatile, they’re perfect for breakfast, snacks, or a light dessert. With their soft crumb and juicy strawberries, they’re sure to become a favorite in your kitchen.
PrintStrawberry Muffins
These strawberry muffins are soft, moist, and lightly sweet, filled with juicy strawberries and creamy cottage cheese. They make a delicious breakfast, snack, or wholesome dessert.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cottage cheese
- 1 cup fresh strawberries, chopped
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F) and line or grease a muffin tin.
- In a large bowl, whisk eggs, sugar, oil, milk, and vanilla extract until smooth.
- Stir in the cottage cheese until well combined.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chopped strawberries gently.
- Divide batter evenly into muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes until a toothpick inserted comes out clean.
- Allow muffins to cool before serving.
Notes
- Drain strawberries well if using frozen to avoid excess moisture.
- Do not overmix the batter to keep muffins light and tender.
- Add lemon zest for a bright citrus flavor.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze for up to 2 months and thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 170 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
