Strawberry Lemon Cottage Cheese Muffins
Moist and fluffy Strawberry Lemon Cottage Cheese Muffins with fresh strawberries, bright lemon zest, and a creamy cottage cheese batter — high protein and ready in 30 minutes.
Equipment
- 12-cup muffin tin
- Muffin liners
- Blender
- large mixing bowl
- whisk
- 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 blended smooth
- 0.33 cup neutral oil
- 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 well.
- Dice the strawberries into small pieces, pat completely dry, toss with 1 teaspoon of flour, and set aside.
- Blend the cottage cheese until completely smooth.
- In a large bowl, whisk together the blended cottage cheese, eggs, oil, sugar, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined.
- Fold in the flour-coated strawberries.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Sprinkle coarse sugar over each muffin if using.
- Bake for 20 to 23 minutes until tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Dice strawberries small and pat dry before folding in. Toss in flour to prevent sinking. Do not overmix once flour is added. Blend cottage cheese for a smoother crumb. For taller domes, start at 425°F for 5 minutes then reduce to 375°F.