These Strawberry Cottage Cheese Muffins strike the perfect balance between indulgence and wholesomeness. Soft, fluffy, and naturally sweetened with honey, they’re the kind of treat I like to enjoy at breakfast, brunch, or for an afternoon pick-me-up. The cottage cheese adds a creamy texture and subtle richness without overpowering the flavor, and the bursts of fresh strawberry in every bite make them irresistible.

Why You’ll Love This Recipe

I love how these muffins turn simple ingredients into something special. The use of cottage cheese brings extra moisture and protein, and it keeps the crumb light and tender. Since I use honey instead of refined sugar, they feel like a healthier option without compromising on taste. They’re easy to prepare, perfect for meal prep, and a great way to use up those extra strawberries or cottage cheese in the fridge. Strawberry Cottage Cheese Muffins

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¾ cup all-purpose flour
2 ½ tsp baking powder
1/4 tsp salt
2 eggs
1/3 cup honey
1 tsp vanilla extract
3/4 cup cottage cheese
1/3 cup vegetable oil
1/3 cup buttermilk
10 oz strawberries, diced
1 tbsp flour, for tossing the strawberries

Crumb Topping (optional):

2 tbsp honey
1/4 cup flour
2 tbsp softened or melted butter

directions

I start by preheating the oven to 375°F (190°C) and lining a 12-cup muffin pan with silicone liners. Silicone liners work best because the muffins don’t stick as much as they do with paper ones.

Then, I dice the strawberries and toss them with 1 tablespoon of flour. This helps keep them from sinking to the bottom of the muffins.

In a medium bowl, I whisk together the flour, baking powder, and salt.

In a large mixing bowl, I beat the eggs with honey and vanilla extract until smooth. Then I stir in the oil, followed by the cottage cheese.

I alternate adding the dry ingredients and the buttermilk to the wet mixture, stirring gently until everything is just combined.

Next, I fold in the floured strawberries, taking care not to overmix. I divide the batter evenly among the muffin cups.

For the crumb topping, I mix honey, flour, and butter in a bowl, then sprinkle a bit over each muffin.

I bake the muffins for 25 minutes, until golden and a toothpick comes out clean. Once baked, I let them cool on a wire rack before enjoying.

Servings and timing

This recipe makes 12 muffins.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I like switching things up by using blueberries or raspberries instead of strawberries. If I’m out of buttermilk, I use milk with a splash of lemon juice as a substitute. For extra texture, I sometimes add chopped nuts or a sprinkle of oats on top. If I want a more indulgent twist, I fold in a handful of mini chocolate chips.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop one in the microwave for 10–15 seconds to bring back that fresh-baked warmth. They also freeze well—I wrap each muffin individually and store them in a freezer bag for up to 3 months. I thaw them overnight in the fridge or reheat directly from frozen.

FAQs

How do I keep the strawberries from sinking to the bottom?

I toss the diced strawberries with a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the muffins.

Can I use frozen strawberries?

Yes, I can use frozen strawberries, but I make sure to thaw and pat them dry first to avoid excess moisture in the batter.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix 1/3 cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5–10 minutes before adding it to the batter.

Are these muffins good for kids?

Absolutely. These muffins are naturally sweetened with honey and packed with fresh fruit and protein from cottage cheese, which makes them a great kid-friendly snack or breakfast.

Can I skip the crumb topping?

Yes, I sometimes leave it off when I want a simpler, more rustic muffin. They’re still delicious without it.

Conclusion

These Strawberry Cottage Cheese Muffins are everything I want in a homemade treat—simple, satisfying, and made with real ingredients. They’ve become one of my go-to bakes for busy mornings, weekend brunches, or just when I’m in the mood for something warm and fruity. I hope you enjoy baking them as much as I do.