These Strawberry Cottage Cheese Muffins are a delightful blend of protein-rich cottage cheese and fresh strawberries, resulting in fluffy and moist muffins perfect for busy mornings. Refined sugar-free and made with cashew butter, they provide a satisfying breakfast option without weighing you down.
Why You’ll Love This Recipe
- High Protein Content – Incorporating cottage cheese, milk, eggs, and nut butter, these muffins offer a substantial protein boost to start your day.
- Refined Sugar-Free – Sweetened with coconut sugar, they deliver a pleasant sweetness without the use of refined sugars.
- Meal Prep Friendly – Easily prepare a batch ahead of time for a quick grab-and-go breakfast throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- 1/4 cup cashew butter (or any preferred nut/seed butter, oil, or butter)
- 1/2 cup coconut sugar (or cane sugar, monk fruit sweetener)
- 1 tsp vanilla extract
- 1 cup plain whole milk cottage cheese
- 1/3 cup milk (any nut or seed milk works)
- 2 eggs
- 1.5 cups all-purpose flour (or a 1:1 gluten-free flour blend)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1.5 cups fresh strawberries, diced
For the Strawberry Compote:
- 1 cup fresh strawberries, diced
- 2 tbsp coconut sugar
Directions
Prepare the Strawberry Compote
- Cook Strawberries: In a small skillet over medium-low heat, combine diced strawberries and coconut sugar. Cook, stirring occasionally, for about 3-5 minutes until softened. Remove from heat and set aside.
Prepare the Muffin Batter
- Mix Wet Ingredients: In a large bowl, combine cashew butter, coconut sugar, vanilla extract, milk, eggs, and cottage cheese. Stir until well combined.
- Incorporate Dry Ingredients: Add flour, baking soda, salt, and cinnamon to the wet mixture. Fold together with a rubber spatula until just combined.
- Add Fresh Strawberries: Gently fold in diced fresh strawberries until evenly distributed.
Assemble and Bake
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Muffin Tin: Line a muffin tin with liners or lightly grease it.
- Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Top with Compote: Place a spoonful of the strawberry compote on top of each muffin, gently pressing it into the batter.
- Bake: Place the tin in the preheated oven and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 15-20 minutes before removing them from the liners. Enjoy!
Servings and Timing
- Servings: Makes approximately 12 muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add-ins: Enhance flavor by adding chocolate chips, chopped nuts, or shredded coconut to the batter.
- Dairy-Free: Use plant-based milk and ensure the cottage cheese is dairy-free.
- Sweetener Options: Substitute coconut sugar with cane sugar or monk fruit sweetener as desired.
Storage/Reheating
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Freeze cooled muffins in a sealed container for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
FAQs
1. Can I use a different type of nut or seed butter?
Yes, almond butter, peanut butter, or sunflower seed butter can be used as alternatives.
2. Are these muffins gluten-free?
Using a 1:1 gluten-free flour blend will make them gluten-free.
3. How can I make these muffins vegan?
Replace eggs with flaxseed meal or chia seeds mixed with water, and use plant-based milk and vegan cottage cheese.
4. Can I use frozen strawberries?
Fresh strawberries are recommended for optimal texture and flavor, but thawed frozen strawberries can be used if necessary.
5. How do I prevent the strawberry compote from sinking?
Ensure the batter is thick enough to support the compote, and avoid overmixing to maintain batter thickness.
6. Can I add a streusel topping?
Yes, a streusel topping can add a delightful crunch. Sprinkle it over the batter before baking.
7. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean, they’re done.
8. Can I make mini muffins instead?
Yes, reduce the baking time to about 12-15 minutes when making mini muffins.
Conclusion
These Strawberry Cottage Cheese Muffins are a delicious and nutritious breakfast option that blends protein-rich cottage cheese with the sweetness of strawberries. Whether you enjoy them fresh out of the oven or as a quick meal prep option, these muffins are sure to satisfy!
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Strawberry Cottage Cheese Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These Strawberry Cottage Cheese Muffins are a protein-packed, refined sugar-free breakfast option, featuring cottage cheese, fresh strawberries, and cashew butter. Fluffy, moist, and delicious, these muffins are perfect for meal prep and offer a sweet, satisfying start to your day without the added sugar.
Ingredients
-
For the Muffins:
- 1/4 cup cashew butter (or any preferred nut/seed butter, oil, or butter)
- 1/2 cup coconut sugar (or cane sugar, monk fruit sweetener)
- 1 tsp vanilla extract
- 1 cup plain whole milk cottage cheese
- 1/3 cup milk (any nut or seed milk works)
- 2 eggs
- 1.5 cups all-purpose flour (or a 1:1 gluten-free flour blend)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1.5 cups fresh strawberries, diced
-
For the Strawberry Compote:
- 1 cup fresh strawberries, diced
- 2 tbsp coconut sugar
Instructions
1. Prepare the Strawberry Compote
- In a small skillet over medium-low heat, combine diced strawberries and coconut sugar.
- Cook, stirring occasionally, for about 3-5 minutes until softened. Remove from heat and set aside.
2. Prepare the Muffin Batter
- In a large bowl, mix cashew butter, coconut sugar, vanilla extract, milk, eggs, and cottage cheese. Stir until well combined.
- Add flour, baking soda, salt, and cinnamon. Fold gently with a rubber spatula until just combined.
- Fold in diced fresh strawberries until evenly distributed.
3. Assemble and Bake
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with liners or lightly grease it.
- Spoon the muffin batter into each cup, filling about three-quarters full.
- Top each muffin with a spoonful of strawberry compote, gently pressing it into the batter.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool and Serve
- Allow the muffins to cool in the tin for 15-20 minutes before removing them from the liners.
- Enjoy warm or store for later!
Notes
- Add-ins: Add chocolate chips, chopped nuts, or shredded coconut for extra flavor.
- Dairy-Free: Use plant-based milk and dairy-free cottage cheese.
- Sweetener Options: Substitute coconut sugar with cane sugar or monk fruit sweetener.
- Freezing: Freeze cooled muffins in a sealed container for up to 3 months. Thaw at room temperature or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
