Strawberry Shortcake Cottage Cheese Muffins
These muffins are a delightful start to any day! With the first strawberries of the season, they are packed with protein and have that biscuit-style texture that makes them feel like a treat. My kids adore them, and I love knowing they’re getting a wholesome breakfast!
Ingredients:
1 cup cottage cheese (full-fat preferred for the “shortcake” richness)
1 cup all-purpose flour (or oat flour for a denser texture)
1/2 cup fresh strawberries (diced small)
1 large egg
1/4 cup honey or maple syrup
1/4 cup rolled oats
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin or use liners.
2. In a food processor, blend the cottage cheese, egg, honey, and vanilla until smooth.
3. In a large bowl, mix the flour, oats, baking powder, and cinnamon together.
4. Combine the wet and dry ingredients, then gently fold in the diced strawberries.
5. Fill the prepared muffin tin and bake for 18–22 minutes.
6. Tip for Success: Let them cool in the pan for 5 minutes before transferring to a wire rack. This allows the cottage cheese proteins to “set” so the muffin doesn’t collapse.
Yields: 12 muffins
Prep: 10 minutes
Cook: 22 minutes
Total Time: 32 minutes
I love how these muffins make mornings feel special and indulgent! What are your family’s favorite muffin flavors or add-ins?
