Description
Bright, tender lemon poppy seed muffins made with cottage cheese for extra moisture and softness, offering bakery-style flavor with a lighter, wholesome feel.
Ingredients
1 cup cottage cheese (low-fat or full-fat)
1/2 cup granulated sugar or honey
1/4 cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line or lightly grease a muffin tin.
- In a large bowl, mix the cottage cheese, sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- In a separate bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined.
- Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
- Bake for 22–25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool briefly in the pan, then transfer to a wire rack to cool completely.
Notes
Blend the cottage cheese for an extra-smooth muffin texture.
Do not overmix to keep muffins light and fluffy.
Add a lemon glaze for extra sweetness if desired.
Blueberries make a great variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
