Strawberry Cottage Cheese Muffins | SaraTasty

Strawberry Cottage Cheese Muffins

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

  1. 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

  1. Mix Wet Ingredients: In a large bowl, combine cashew butter, coconut sugar, vanilla extract, milk, eggs, and cottage cheese. Stir until well combined.
  2. Incorporate Dry Ingredients: Add flour, baking soda, salt, and cinnamon to the wet mixture. Fold together with a rubber spatula until just combined.
  3. Add Fresh Strawberries: Gently fold in diced fresh strawberries until evenly distributed.

Assemble and Bake

  1. Preheat Oven: Set your oven to 350°F (175°C).
  2. Prepare Muffin Tin: Line a muffin tin with liners or lightly grease it.
  3. Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about three-quarters full.
  4. Top with Compote: Place a spoonful of the strawberry compote on top of each muffin, gently pressing it into the batter.
  5. 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.
  6. 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

Strawberry Cottage Cheese Muffins


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  • Author: sara
  • 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
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