Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen raspberries
Instructions
- Preheat your oven to 375 degrees F and line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the cottage cheese, Greek yogurt, eggs, honey, lemon juice, lemon zest, and vanilla extract until smooth.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the raspberries.
- Divide the batter evenly among the 12 muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use fresh raspberries for the best texture. If using frozen, do not thaw them before folding in.
- Blend the cottage cheese before mixing if you prefer a smoother muffin texture.
- Store muffins in an airtight container in the fridge for up to 5 days.
- You can freeze these muffins for up to 2 months. Thaw overnight in the fridge.
- Swap raspberries for blueberries or chopped strawberries if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg