Description
These extraordinary Lemon Poppy Seed Cottage Cheese Muffins are a delightful twist on a classic muffin, combining the brightness of lemon with the moistness of cottage cheese. Perfect for breakfast or a snack, they are wholesome, delicious, and easy to make.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup whole milk cottage cheese
- ½ cup whole milk
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 1–2 medium lemons)
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt
- In another bowl, whisk the egg, then add cottage cheese, milk, oil, lemon juice, lemon zest, and vanilla extract. Mix well
- Combine the wet and dry ingredients, mixing gently until just combined. Fold in the poppy seeds
- Divide the batter among the muffin cups, filling each about two-thirds full
- Bake for 18-22 minutes or until tops are golden and a skewer comes out clea
- Let cool in the pan for 5 minutes before transferring to a wire rack. If using, prepare the glaze and drizzle over cooled muffins
Notes
For best results, do not overmix the batter to keep muffins tender.
These muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for 5-7 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg