High Protein Strawberry Cottage Cheese Muffins Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
