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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