Strawberry Cottage Cheese Pancake Muffins
These fluffy muffins combine the delightful flavors of fresh strawberries with the nutritional benefits of cottage cheese, making for a high-protein, delicious snack or breakfast option.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cottage cheese
- 2 large eggs Use room temperature for better consistency.
- 1/2 cup milk Use room temperature for better consistency.
- 1/4 cup maple syrup Adjust for sweetness as desired.
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chopped fresh strawberries Chop into small, uniform pieces.
- 1 tablespoon vegetable oil For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin with vegetable oil or line it with muffin liners.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to ensure the dry ingredients are mixed evenly.
- In another bowl, whisk together the cottage cheese, eggs, milk, maple syrup, and vanilla extract until smooth.
Mixing and Baking
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the chopped strawberries.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack.
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Notes
For serving, consider drizzling with honey, dusting with powdered sugar, or serving with Greek yogurt. Store in an airtight container; they'll last 2-3 days at room temperature or up to a week in the fridge. For longer storage, freeze individually wrapped muffins.