Lemon Poppy Seed Cottage Cheese Muffins
These muffins combine zesty lemon and crunchy poppy seeds, making for a delightful and wholesome treat that’s easy to prepare.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use low-fat or full-fat as preferred.
- 1/2 cup sugar
- 1/4 cup vegetable oil Can substitute with melted coconut oil.
- 1 tablespoon lemon juice Freshly squeezed is recommended.
- Zest of one lemon Provides intense lemon flavor.
- 2 large eggs Room temperature is best.
Dry Ingredients
- 1 1/2 cups all-purpose flour Can be substituted with whole wheat flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds Adds crunchy texture.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it with paper liners.
- In a large mixing bowl, combine cottage cheese, sugar, vegetable oil, lemon juice, and lemon zest. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Baking
- Scoop the batter into the prepared muffin tins, filling each cup about three-quarters full.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are great paired with fresh fruit, yogurt, or lemon lemonade. Avoid overmixing to ensure they are fluffy.