Step 1

Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with paper or silicone liners. I recommend using silicone liners as the paper liners might stick slightly.

Step 2

Cut the strawberries into small pieces.

Step 3

Transfer the strawberries to a medium bowl and toss with one tablespoon of flour. Set aside until ready to use.

Step 4

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 5

Add eggs with honey and vanilla extract into a large bowl and mix to combine.

Step 6

Gradually incorporate the oil.

Step 7

Add the cottage cheese and mix to combine.

Step 8

Incorporate the flour mixture.

Step 9

Alternate with the buttermilk.

Step 10

Gently fold the strawberries into the batter. Don’t overmix the batter.

Step 11

Divide the batter equally into muffin cups.

Step 12

In a medium bowl, combine honey with flour and softened/melted butter.

Step 13

Divide the crumbs on top of each muffin.

Step 14

Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.

Step 15

Cool muffins on a wire rack. Enjoy!