Strawberry Lemon Cottage Cheese Muffins
Moist and fluffy Strawberry Lemon Cottage Cheese Muffins with fresh strawberries, bright lemon zest, and a high protein crumb — ready in 30 minutes.
Equipment
- 12-cup muffin tin
- Muffin liners
- large mixing bowl
- whisk
- spatula
- Wire cooling rack
Ingredients
Ingredients
- 1.75 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 0.75 cup full-fat cottage cheese do not drain
- 0.33 cup neutral oil or melted butter
- 1 large lemon, zested
- 2 tbsp fresh lemon juice
- 1 cup fresh strawberries, diced patted dry, tossed in 1 tsp flour
- coarse sugar optional, for topping
Instructions
- Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup well with butter or cooking spray.
- In a large bowl, whisk together the eggs, cottage cheese, oil, sugar, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
- Toss the diced, patted-dry strawberries with 1 teaspoon of flour, then fold them gently into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Sprinkle a pinch of coarse sugar over the top of each muffin if using.
- Bake for 20 to 23 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Toss strawberries in flour before folding in to prevent sinking. Do not overmix once the flour is added. For taller domed tops, start at 425°F for 5 minutes then reduce to 375°F. Blend cottage cheese first for a smoother crumb.