Strawberry Muffins

The best strawberry muffins!



  • 1 and 1/2 cups diced


  • Flour: 1/2 cup
  • Sugar: 1/4 cup
  • Pinch of salt
  • Butter: 3 tablespoons

Cheese Filling:

  • Cottage cheese: 150 g
  • Vanilla sugar: 1 tablespoon
  • Sugar: 2 tablespoons
  • Small egg
  • Cornstarch: 1 teaspoon


  • Flour: 1 cup
  • Baking powder: 1 teaspoon
  • Small pinch of salt
  • Egg
  • Sugar: 1/2 cup
  • Olive oil or oil: 1/4 cup
  • Plain yogurt: 1/2 cup
  • Vanilla sugar: 1 tablespoon


Prepare the strawberries. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare stiff cardboard molds or soft paper liners and a muffin tin.

Crumble: In a bowl, combine flour, sugar, and salt. Add chopped or crushed butter and rub with your fingers until crumbly (larger and smaller pieces of dough). Chill in the refrigerator.

Cheese Filling: Blend cottage cheese with vanilla sugar, sugar, egg, and cornstarch.

Batter: In a bowl, mix flour, baking powder, and salt. Set aside. In another bowl, whisk the egg with sugar. Add oil, yogurt, and vanilla. Mix well.

Combine wet ingredients into the bowl with dry ingredients and gently mix with a spoon just until the ingredients are combined. Gently fold in 1 cup of diced strawberries into the batter.

Divide half of the batter with strawberries into the molds, place cheese filling in the center, and cover with the remaining batter. Sprinkle with crumble and the remaining strawberries (1/2 cup).

Bake in the preheated oven for about 25 minutes, until the crumble is golden brown.

Related Posts