Strawberry Protein Muffins Recipe

Introduction

Strawberry Protein Muffins are a delightful treat that combines wholesome ingredients with vibrant berry flavor. Moist and tender with a slight tang, these muffins are perfect for breakfast or a nutritious snack.

Ingredients

• 1 Cup Cottage Cheese (or Greek yogurt as a substitute)
• 3 Eggs
• ½ Cup Finely Diced Fresh Strawberries
• 2 Tablespoons Almond Flour (or coconut flour for nut allergy, noting it may be denser)
• 1 Teaspoon Vanilla Extract
• 1 to 2 Tablespoons Honey or Maple Syrup (optional)
• 1 Teaspoon Baking Powder
• Pinch of Cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin using avocado oil spray or butter. For easier cleanup, consider using silicone muffin liners.
2. Step 2: In a medium bowl, whisk the eggs vigorously until frothy. Add the cottage cheese and mix until as smooth as possible, allowing for a few small curds.
3. Step 3: Add almond flour, vanilla extract, baking powder, cinnamon, and optional honey or maple syrup to the bowl. Stir gently until just combined; avoid overmixing to keep muffins light and fluffy.
4. Step 4: Fold the diced strawberries into the batter carefully with a spatula to evenly distribute without crushing the berries.
5. Step 5: Spoon the batter evenly into the prepared muffin cups, filling about ¾ full. Bake for 18 to 20 minutes until golden brown and springy to the touch.
6. Step 6: Allow muffins to cool in the tin for 5-10 minutes before removing. Transfer to a wire rack to cool completely or enjoy slightly warm.

Tips & Variations

• Use Greek yogurt instead of cottage cheese for a similar texture and flavor.
• Dice strawberries small to ensure even distribution and prevent sinking.
• Substitute almond flour with coconut flour for a nut-free option, but expect a denser texture.
• Adjust sweetness with honey or maple syrup as desired, or omit for a sugar-free muffin.
• Silicone liners make removal easy and cleanup a breeze.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or enjoy cold. For longer storage, freeze individually wrapped muffins for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used but should be thawed and drained well to avoid extra moisture, which can affect muffin texture.

What makes these muffins moist and tender?

The cottage cheese (or Greek yogurt) adds moisture and creaminess that results in a tender crumb and subtle tang, enhancing the overall flavor.

Strawberry Protein Muffins Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

These Strawberry Protein Muffins offer a moist, tender crumb with a subtle creamy tang reminiscent of strawberry cheesecake. Made with cottage cheese, fresh strawberries, and almond flour, they are a perfect balance of natural sweetness and protein-packed goodness, ideal for a wholesome breakfast or snack.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 8 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 Cup Cottage Cheese
• 3 Eggs
• 1 Teaspoon Vanilla Extract
• 1 to 2 Tablespoons Honey or Maple Syrup (Optional)

Dry Ingredients

• ½ Cup Finely Diced Fresh Strawberries
• 2 Tablespoons Almond Flour
• 1 Teaspoon Baking Powder
• Pinch of Cinnamon

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease your muffin tin using avocado oil spray or butter. For easy cleanup, consider using silicone muffin liners that allow the muffins to pop right out.
2. Create the Base Batter: In a medium mixing bowl, whisk together the three eggs until frothy to incorporate air. Add the cottage cheese and mix until smooth, allowing some small curds to remain for texture.
3. Incorporate the Dry Goods: Sprinkle in the almond flour, baking powder, and cinnamon. Add the vanilla extract and optional honey or maple syrup if using. Stir gently until just combined, being careful not to overmix to maintain a light texture.
4. Fold in the Berries: Gently fold the finely diced fresh strawberries into the batter using a spatula to evenly distribute without crushing them and turning the batter pink.
5. Portion and Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 18 to 20 minutes until the tops are golden brown and the centers feel firm and springy.
6. Cool: Let the muffins cool in the tin for 5-10 minutes before removing. Transfer to a wire rack to cool completely or enjoy slightly warm for the best texture and flavor.

Notes

• Substitute Greek yogurt 1:1 for cottage cheese if needed; it works just as well.
• If allergic to nuts, substitute almond flour with an equal amount of coconut flour, though it may result in denser muffins.
• The optional honey or maple syrup adds extra sweetness but can be omitted for a sugar-free version.
• Using silicone muffin liners helps prevent sticking and makes cleanup easier.
• Do not overmix the batter to avoid tough muffins; a few lumps are acceptable.

Keywords: Strawberry protein muffins, healthy muffins, cottage cheese muffins, low carb muffins, breakfast muffins