Hey there!
These Strawberry Coconut Cottage Cheese Muffins are seriously one of my favorite quick bakes.
They’re soft, just sweet enough, and filled with chunks of juicy strawberries, a little chew from the coconut, and creamy richness thanks to the cottage cheese.
You just mix, scoop, and bake—no mixer needed.
They taste like something from a fancy bakery but made right in your kitchen. Let’s get into it!
🥣 What You’ll Need
- 1 cup cottage cheese (full-fat, small curd)
- 2 large eggs
- 1/3 cup maple syrup (or honey)
- 1/4 cup melted coconut oil (cooled)
- 1 tsp vanilla extract
- 1 cup diced fresh strawberries
- 1/2 cup shredded unsweetened coconut
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
🧁 Why I Love This Recipe
This one’s been in my weekend baking rotation for years. It started as a way to use up leftover cottage cheese (yep, for real), and now I make them just for the muffins.
- They’re soft and moist without being oily.
- The strawberries add a fresh pop and natural sweetness.
- You get protein from the cottage cheese without even tasting it.
- They freeze like a dream.
- Perfect for breakfast, snack, or even dessert.
👩🔬 Why This Recipe Works (Quick Science)
- Cottage cheese adds moisture and protein, making these muffins super tender without needing a ton of fat.
- Melted coconut oil keeps them moist and gives a subtle tropical vibe.
- Strawberries are acidic, which reacts with the baking soda to give extra lift.
- Shredded coconut adds texture and soaks up moisture, helping the muffins hold their shape.
🍽️ How Many It Makes + Time
- Makes: 12 muffins
- Prep time: 15 minutes
- Bake time: 20–22 minutes
- Total time: 35–40 minutes
🔬 Macros (Per Muffin – Estimated)
- Calories: 165
- Protein: 6g
- Carbs: 18g
- Fat: 8g
- Fiber: 2g
- Sugar: 7g
🔧 Tools You’ll Need
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Two mixing bowls
- Whisk
- Spatula
- Measuring cups + spoons
- Knife and cutting board
💡 Pro Tips
- Don’t skip the cooling – Let the muffins rest in the pan for 5 minutes or they’ll crumble when you lift them.
- Dice strawberries small – Big chunks can make the muffins soggy in spots.
- Room temp eggs & cottage cheese – Helps everything mix evenly.
- Use an ice cream scoop – Makes dividing the batter so much easier.
- Toasted coconut option – Want extra coconut flavor? Toast the shredded coconut before adding it in.
🔁 Substitutions & Variations
- No maple syrup? Use honey or brown sugar.
- Want gluten-free? Use a 1:1 gluten-free baking flour.
- Out of coconut oil? Melted butter works too.
- No cottage cheese? Try plain Greek yogurt.
🕒 Make Ahead Tips
- Mix the dry ingredients the night before and store in a container.
- Dice the strawberries ahead and store in the fridge (up to 24 hours).
- Muffins freeze well! Just thaw at room temp or pop in the microwave for 20 seconds.
👩🍳 Step-by-Step Instructions
Step 1: Mix the Wet Ingredients
In a large bowl, whisk together:
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup melted (and cooled) coconut oil
- 1 tsp vanilla extract
Step 2: Add Strawberries and Coconut
Gently stir in:
- 1 cup diced strawberries
- 1/2 cup shredded unsweetened coconut
Step 3: Mix Dry Ingredients Separately
In a smaller bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Step 4: Combine Wet and Dry
Pour the dry ingredients into the wet mixture and gently fold until just combined. Don’t overmix.
Step 5: Fill Muffin Tin & Bake
Divide the batter evenly into a 12-cup muffin tin (greased or lined). Bake at 350°F (175°C) for 20–22 minutes, or until a toothpick comes out clean.
Step 6: Cool and Enjoy
Let muffins cool in the tin for 5 minutes, then move to a rack to cool completely.
🧊 Leftovers & Storage
- Room temp: Store in an airtight container for 2 days.
- Fridge: Up to 5 days, but warm before eating.
- Freezer: Freeze individually wrapped muffins in a zip bag for up to 2 months.
❌ Common Mistakes
- Overmixing the batter – Makes muffins tough.
- Adding strawberries too early – They’ll break down too much; mix them in gently after wet ingredients are combined.
- Using cold ingredients – Makes the coconut oil clump up.
🍽️ What to Serve With
- A mug of hot tea or coffee
- A dollop of Greek yogurt
- Fresh fruit
- Scrambled eggs or a breakfast smoothie
❓ FAQ
Q: Can I use frozen strawberries?
A: Yep! Dice them while still frozen and toss them in 1 tsp flour before adding to batter.
Q: Is the cottage cheese texture noticeable?
A: Not really. It melts right in. You’ll get a little bit of creaminess but no chunks.
Q: Can I make these into mini muffins?
A: Sure! Bake for 12–14 minutes and check early.
💬 Wrap Up
There you go—soft, fruity, coconutty muffins with a protein boost from the cottage cheese. They’re super easy and make your kitchen smell amazing. Let me know if you try them and how they turn out for you! I’d love to hear your twist on it or answer any questions you have. 💛
