Saturday mornings in my kitchen almost always start with coffee, sunlight, and something warm in the oven. And when strawberry season hits, there’s only one thing I crave: Healthy Strawberry Cottage Cheese Muffins.
They’re soft, not too sweet, loaded with juicy strawberries, and have this rich, moist texture thanks to a surprise ingredient—yep, cottage cheese. I know, cottage cheese in muffins might sound odd at first. But trust me—once you try them, you’ll never want to go back to dry, flat muffins again.
These muffins are more than just a recipe—they’re my favorite way to sneak in protein without compromising flavor. They’re perfect for anyone looking for a healthier option that still satisfies that bakery-style muffin craving. Whether you’re prepping breakfasts for the week, packing a school snack, or just want something to pair with your morning tea, these strawberry cottage cheese muffins are the kind of thing that disappears fast in our house.
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Healthy Strawberry Cottage Cheese Muffins You’ll Crave Daily
These Healthy Strawberry Cottage Cheese Muffins are a soft, moist, protein-packed way to start your morning. Blended cottage cheese gives them a creamy texture without any heaviness, while fresh strawberries burst through every bite. They’re naturally sweetened, kid-friendly, and perfect for a wholesome breakfast or on-the-go snack.
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
1 cup cottage cheese (blended smooth)
2 large eggs
1/3 cup honey or maple syrup
1/4 cup melted coconut oil (or neutral oil)
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh strawberries, chopped
Zest of 1 lemon (optional but highly recommended)
Instructions
Preheat oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease.
In a blender or food processor, blend cottage cheese, eggs, honey, oil, and vanilla until completely smooth.
In a large bowl, whisk together flours, baking powder, baking soda, salt, and lemon zest.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the chopped strawberries with a spatula, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
Bake for 22–25 minutes, or until a toothpick inserted comes out clean and the tops are golden.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use frozen strawberries — don’t thaw before adding to the batter.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Add-ins like mini chocolate chips, chia seeds, or chopped nuts work great here.
For a dairy-free version, use a plant-based yogurt instead of cottage cheese (texture will vary).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 145 kcal
- Sugar: 6g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Why You’ll Love These Healthy Strawberry Cottage Cheese Muffins
- Naturally high in protein thanks to the cottage cheese—perfect for keeping you full longer.
- Moist and fluffy without needing a ton of oil or sugar.
- Sweetened naturally with honey or maple syrup, making them refined-sugar free.
- Bursting with real strawberries, giving every bite a pop of fresh fruit flavor.
- Great for kids and adults—even picky eaters won’t notice the cottage cheese!
The Secret to Perfect Strawberry Cottage Cheese Muffins
Let’s talk about the game-changer: blending the cottage cheese before mixing it in. This step turns it into a silky smooth base that adds both richness and structure to your muffins—no weird lumps, no funky texture. Just soft, creamy goodness that locks in moisture.
And when paired with oat or almond flour, you get that tender crumb that still holds up to being packed in a lunchbox or eaten on the go. Don’t skip the fresh lemon zest either—it brightens everything up and makes the strawberries taste even sweeter.
Pro Tips to Nail It Every Time
- Use fresh, ripe strawberries — they bring the best flavor and natural sweetness. If they’re out of season, frozen works too, just don’t thaw them before adding.
- Blend your wet ingredients — cottage cheese, eggs, vanilla, and sweetener — until completely smooth. It makes the final texture so much better.
- Don’t overmix the batter. Once the dry ingredients go in, stir gently until just combined to keep the muffins light.
- Let them cool fully before storing. They keep best in an airtight container in the fridge for up to 5 days and freeze beautifully too.
- Add a sprinkle of oats or sliced almonds on top before baking for a bakery-style finish.
Fun Variations to Try
- Chocolate Strawberry Protein Muffins: Add a handful of mini dark chocolate chips or a scoop of chocolate protein powder for an indulgent twist. If you’re into fruity muffins, you’ve got to try these Greek Yogurt Raspberry Muffins too — they’re just as moist and berry-packed..
- Cottage Cheese Berry Medley Muffins: Swap half the strawberries with blueberries or raspberries for a triple-berry moment.
- Lemon Strawberry Muffins: Add more lemon zest and a touch of juice to the batter for a tangy, fresh flavor that screams summer.
Final Thoughts
These Healthy Strawberry Cottage Cheese Muffins have become a staple in our kitchen. They feel indulgent but are secretly packed with nourishing ingredients. Every bite is soft, satisfying, and filled with fruity goodness. And the best part? You can enjoy them without feeling like you’ve overdone it.
If you’re looking for a way to bring a little more balance to your breakfasts or snacks—without sacrificing flavor—this is it. They’re wholesome, homemade, and honestly better than anything you’ll find at the store.
So next time you see a pint of juicy strawberries, you know what to do. Bake a batch, pour some coffee, and savor the kind of morning that feels just right. PS: I posted these on Pinterest too — check out this pin if you wanna save it for later.
