Ingredients
Scale
- Dry Ingredients:
- 2 cups (250g) All-Purpose Flour (You can substitute half with whole wheat flour for extra fiber, but the texture might be slightly denser)
- 1 cup (200g) Granulated Sugar (Adjust slightly based on strawberry sweetness and personal preference; brown sugar can also be used for a deeper flavor)
- 2 teaspoons Baking Powder (Provides the primary lift for fluffy muffins)
- 1/2 teaspoon Baking Soda (Reacts with the acidity in cottage cheese and strawberries for extra tenderness and lift)
- 1/4 teaspoon Salt (Enhances all the other flavors)
- Wet Ingredients:
- 1 cup (225g) Full-Fat Cottage Cheese (Small curd is fine; blend large curd slightly if preferred for a smoother texture. Full-fat yields the moistest result, but low-fat can be used)
- 2 Large Eggs (Room temperature eggs incorporate better)
- 1/2 cup (113g) Unsalted Butter, melted and slightly cooled (Or substitute with neutral oil like vegetable or canola oil)
- 1 teaspoon Vanilla Extract (Adds warmth and depth)
- Optional: 1/4 cup Milk (Whole, low-fat, or plant-based – add only if the batter seems overly thick after mixing)
- Fruit:
- 1 ½ cups (about 225g) Fresh Strawberries, washed, hulled, and chopped into small pieces (about ½-inch dice). (Frozen strawberries can be used – see tips below)
- Optional Topping:
- 2 tablespoons Turbinado Sugar or Coarse Sugar (For a crunchy, bakery-style topping)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well with butter or non-stick spray. Setting the oven temperature slightly higher initially helps the muffins rise quickly.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking ensures the leavening agents and salt are evenly distributed, preventing pockets of bitterness or saltiness and promoting an even rise.
- Combine Wet Ingredients: In a separate medium-sized bowl, combine the cottage cheese, large eggs, melted (and slightly cooled) butter, and vanilla extract. Whisk until the mixture is relatively smooth. Don’t worry if there are still small lumps of cottage cheese – these will mostly melt into the muffins during baking, adding pockets of moisture. If using large curd cottage cheese and you prefer a very smooth texture, you can briefly blend the cottage cheese before adding it to the other wet ingredients. If the batter seems extremely thick after combining wet and dry (step 4), this is where you might whisk in the optional 1/4 cup of milk.
- Combine Wet and Dry: Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined. It’s crucial not to overmix! A few streaks of flour remaining are perfectly fine. Overmixing develops the gluten in the flour, which will result in tough, dense muffins instead of light and tender ones.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter. Use as few strokes as possible to distribute them evenly without crushing them or overmixing the batter. If using frozen strawberries, add them directly from the freezer (do not thaw) and fold them in quickly. You might need to add an extra minute or two to the baking time.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop (standard size) is excellent for ensuring uniform portions, filling each cup about two-thirds to three-quarters full. This allows room for the muffins to rise without spilling over.
- Optional Topping: If desired, sprinkle the tops of the batter in each cup with Turbinado or coarse sugar. This adds a delightful crunch and a professional bakery look.
- Bake: Place the muffin tin in the preheated oven. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for another 15-20 minutes. The total baking time will be around 20-25 minutes.
- Check for Doneness: The muffins are done when they are golden brown on top, and a wooden skewer or toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs attached, but no wet batter). The tops should also spring back lightly when gently pressed.
- Cool: Once baked, carefully remove the muffin tin from the oven and place it on a wire cooling rack. Let the muffins cool in the tin for about 5-10 minutes. This allows them to set slightly, making them easier to remove without breaking.
- Finish Cooling: After 5-10 minutes, gently remove the muffins from the tin and place them directly onto the wire rack to cool completely. Cooling them out of the tin prevents the bottoms from becoming soggy due to trapped steam. Enjoy warm or at room temperature!
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-280 kcal