High Protein Strawberry Cottage Cheese Muffins Recipe

Introduction

These High Protein Strawberry Cottage Cheese Muffins offer a delicious way to enjoy a healthy breakfast or snack. Packed with protein and fresh strawberries, they’re moist, tender, and lightly sweetened for guilt-free indulgence.

Ingredients

• 1½ cups (180 g) all-purpose flour (or whole-wheat for extra fiber; oat or almond flour for gluten-free)
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup (240 g) low-fat cottage cheese (blended for smoothness)
• 2 large eggs (or 4 egg whites for lower fat)
• ½ cup (120 ml) milk of choice (dairy or unsweetened plant milk)
• 3 tbsp honey or pure maple syrup (or coconut sugar, date syrup)
• 1 tsp vanilla extract (optional but recommended)
• 1 cup (150 g) fresh strawberries, diced (pat dry to prevent soggy batter)
• Optional: ¼ cup protein powder or oats (for extra protein or texture)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Step 2: In a small food processor or blender, pulse the cottage cheese until smooth to ensure tender muffins.
3. Step 3: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
4. Step 4: In a separate bowl, whisk the eggs, blended cottage cheese, milk, honey (or maple syrup), and vanilla extract until smooth.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined—avoid overmixing.
6. Step 6: Carefully fold in the diced strawberries and any optional mix-ins like oats or protein powder until evenly distributed.
7. Step 7: Divide the batter evenly among the 12 muffin cups, about ⅓ cup each.
8. Step 8: Bake for 18–22 minutes, until tops are golden and a toothpick inserted into the center comes out clean.
9. Step 9: Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Tips & Variations

• Use whole-wheat flour for added fiber or almond flour for a gluten-free option, adjusting baking time if needed.
• For a smoother batter, be sure to blend the cottage cheese thoroughly before mixing.
• Swap fresh strawberries for blueberries or raspberries for a different fruity twist.
• Add a touch of cinnamon or lemon zest to the dry ingredients for extra flavor.
• If substituting protein powder, choose an unflavored or vanilla variety to complement the strawberries.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a microwave for 15–20 seconds or enjoy cold. These muffins also freeze well—wrap individually and freeze for up to 2 months; thaw at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins vegan?

To make them vegan, substitute eggs with flax or chia egg replacers and use a plant-based cottage cheese alternative or silken tofu blended until smooth.

Can I use frozen strawberries?

Fresh strawberries are best to avoid excess moisture, but if using frozen, thaw and pat dry thoroughly to prevent soggy batter.

High Protein Strawberry Cottage Cheese Muffins Recipe

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★★★★★

4.5 from 90 reviews

These High Protein Strawberry Cottage Cheese Muffins are a delicious and nutritious treat, perfect for a healthy breakfast or snack. Made with blended low-fat cottage cheese, fresh strawberries, and a hint of honey, these muffins offer a moist texture and a protein-packed punch. They are easy to prepare and can be customized with protein powder or oats for extra nutrition.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1½ cups (180 g) all-purpose flour (or whole-wheat for extra fiber; oat or almond flour for gluten-free)
• 2 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 1 cup (240 g) low-fat cottage cheese (blended for smoothness)
• 2 large eggs (or 4 egg whites for lower fat)
• ½ cup (120 ml) milk of choice (dairy or unsweetened plant milk)
• 3 tbsp honey or pure maple syrup (or coconut sugar, date syrup)
• 1 tsp vanilla extract (optional but highly recommended)

Add-ins

• 1 cup (150 g) fresh strawberries, diced (pat dry to prevent soggy batter)
• Optional: ¼ cup protein powder or oats (for extra protein or texture)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Blend the Cottage Cheese: In a small food processor or high-speed blender, pulse the low-fat cottage cheese until smooth. This ensures the muffins have a tender, non-lumpy texture.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure consistent leavening and balanced flavor.
4. Combine Wet Ingredients: Crack the eggs into a medium bowl. Whisk in the blended cottage cheese, milk of choice, honey or maple syrup, and vanilla extract until the mixture is smooth and uniform.
5. Fold Everything Together: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined to avoid overmixing and keep the muffins tender.
6. Add Strawberries & Mix-Ins: Carefully fold in the diced fresh strawberries. If adding protein powder or oats, sprinkle them in now and fold gently until evenly distributed throughout the batter.
7. Portion & Bake: Divide the batter evenly among the 12 muffin cups (about ⅓ cup each). Bake in the preheated oven for 18–22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool & Enjoy: Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature for best flavor and texture.

Notes

• For a gluten-free version, substitute all-purpose flour with oat or almond flour.
• Using 4 egg whites instead of 2 whole eggs reduces fat content while maintaining protein levels.
• Patting the strawberries dry helps prevent excess moisture which can make the muffins soggy.
• Optional mix-ins like protein powder or oats can enhance the nutritional profile and texture.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• These muffins can be frozen for up to 1 month; thaw at room temperature before serving.

Keywords: high protein muffins, strawberry muffins, cottage cheese muffins, healthy breakfast, protein-packed snack, low fat muffins