Triple Berry Cottage Cheese Muffins
These tried and true cottage cheese muffins are a taste of summer. Each bite is loaded with fresh strawberries, blueberries, and raspberries.
Servings: 18 muffins
Calories: 154cal
Cost: $10
Equipment
- oven adjusted to the center rack position
- 2 12-count muffin tins
- mixing bowl
- batter scoop
- cutting board & knife
- Measuring cups and spoons
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 tablespoons salted butter
- ½ cup whole milk
- ½ cup Hood Country Style Cottage cheese
- ½ cup blueberries
- ½ cup raspberries
- ½ cup strawberries chopped
- 1 tablespoon sanding sugar
Instructions
- Preheat oven to 400° F. (the heat will be reduced before baking). Line a muffin tin with cupcake wrappers.
- Add flour and baking powder, to a mixing bowl and whisk.
- Add the sugar and butter to cream in a stand mixer. Beat in the eggs and vanilla extract.
- Add cottage cheese and milk and whisk until combined.
- Using a rubber spatula, gently fold in the berries.
- Using a scoop, fill muffin tins ¾ of the way with batter.
- Sprinkle sanding sugar over each muffin before baking
- Bake for 20-22 minutes. Muffins will feel springy and firm with a golden-brown color.
- Allow muffins to cool and set for 15 minutes before enjoying. Berries hold onto a lot of heat so this is strongly recommended.
Nutrition
Serving: 1muffin | Calories: 154cal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 70mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg