Cottage Cheese Strawberry Pancake Muffins
All the comfort of a warm pancake in a muffin you can grab and go - real protein, no box in sight.
Why you'll love this recipe
- Makes enough for 12 muffins
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (225g) cottage cheese
- 2 large eggs
- 1 cup (120g) all-purpose flour
- 2 tbsp honey, plus extra to drizzle
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh strawberries, hulled and diced
How to make it
Whisk the cottage cheese and eggs together until fairly smooth.
Whisk in the honey and vanilla.
Sprinkle the flour and baking powder over; stir gently to a thick batter - don't overmix.
Fold in the diced strawberries.
Grease a muffin tin; scoop the batter three-quarters full, press a little strawberry on top.
Bake at 350°F (175°C) for about 18 minutes, until golden and a toothpick comes out clean.
Cool a few minutes, drizzle with honey, and serve warm.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does Cottage Cheese Strawberry Pancake Muffins keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Cottage Cheese Strawberry Pancake Muffins make?
This makes enough for 12 muffins. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Cottage Cheese Strawberry Pancake Muffins
All the comfort of a warm pancake in a muffin you can grab and go - real protein, no box in sight.
Ingredients
- 1 cup (225g) cottage cheese
- 2 large eggs
- 1 cup (120g) all-purpose flour
- 2 tbsp honey, plus extra to drizzle
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh strawberries, hulled and diced
Instructions
- Whisk the cottage cheese and eggs together until fairly smooth.
- Whisk in the honey and vanilla.
- Sprinkle the flour and baking powder over; stir gently to a thick batter - don't overmix.
- Fold in the diced strawberries.
- Grease a muffin tin; scoop the batter three-quarters full, press a little strawberry on top.
- Bake at 350°F (175°C) for about 18 minutes, until golden and a toothpick comes out clean.
- Cool a few minutes, drizzle with honey, and serve warm.
