Strawberry 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
Find it online: https://thefamilycooking.com/strawberry-muffins-2/
