Strawberry Cottage Cheese Muffins
Juicy, protein-packed muffins that taste like summer in every bite: gluten-free and secretly wholesome. Taste so good, they’ll make your taste buds write love letters.
Ingredients
- 1.5 cups 200g fresh strawberries, hulled and diced
- 1 cup 240g cottage cheese
- 2 large eggs or flax eggs for vegan
- 1/3 cup 110g honey or maple syrup
- 1 tsp pure vanilla extract
- Zest of 1 lemon
- 2 cups 200g almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp almond flour for tossing strawberries
Optional Add-Ins
- 1-2 tsp fresh basil or thyme finely chopped
- 2 tbsp hemp hearts for extra protein
Instructions
- Fire up the oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease with a smidge of butter/coconut oil. (Trust me, liners save you from the “stuck muffin bottom” heartbreak.)
- Hull and dice 1.5 cups fresh strawberries (about 10 oz). Toss them with 1 tsp flour (or almond flour) to prevent sinking. Set aside.
- (Frozen berries? Thaw, drain, and pat dry—soggy strawberries are mood killers.)
- In a blender, whirl 1 cup cottage cheese, 2 eggs, 1/3 cup honey/maple syrup, 1 tsp vanilla, and zest of 1 lemon until silky smooth. No lumps allowed—cottage cheese deserves this glow-up.
- In a large bowl, whisk 2 cups almond flour, 1 tsp baking powder, 1/4 tsp salt. No need to sift—almond flour’s laid-back like that.
- Pour the blended cottage cheese mixture into the dry ingredients. Stir until just combined—think gentle hugs, not bear squeezes. Overmixing = tough muffins. Tragedy avoided.
- Gently fold in those flour-dusted strawberries. Save a few pieces for topping (because pretty food tastes better, science says).
- Divide batter evenly into the muffin tin (cups will be ~3/4 full). Bake 18-22 minutes until tops are golden and a toothpick comes out clean (unless you stab a strawberry, which is a berry crime).
- Let muffins cool in the tin for 5 minutes—they’re fragile when hot. Transfer to a rack, but I won’t tell if you “taste-test” one warm. Pro move: Add a drizzle of honey.
- Keep in an airtight container for 5 days in the fridge or freeze for 3 months. To reheat? 20 seconds in the microwave = instant strawberry bliss.
Notes
Notes
- Keep in an airtight container for 5 days in the fridge or freeze for 3 months. Reheat in the microwave for 20 seconds.
- Use silken tofu instead of cottage cheese for dairy-free. Frozen strawberries work—thaw, drain, and pat dry first!
- Dust with strawberry powder (blitzed freeze-dried berries) for a vibrant finish.