Lemon Poppyseed Cottage Cheese Muffins

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🍋 Lemon Poppyseed Cottage Cheese Muffins

Soft, moist, and lightly tangy, these Lemon Poppyseed Cottage Cheese Muffins are a high-protein twist on a classic bakery favorite. Cottage cheese adds incredible tenderness while boosting nutrition—without tasting “cheesy” at all. Perfect for breakfast, meal prep, or a not-too-sweet snack.

🧁 Description

These muffins are bright with fresh lemon flavor, dotted with crunchy poppyseeds, and unbelievably fluffy thanks to blended cottage cheese. They strike the perfect balance between indulgent and wholesome—think café-style muffins with a nutritious upgrade.

🛒 Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour (or whole wheat pastry flour)

  • ¾ cup granulated sugar (or coconut sugar)

  • 1 tbsp poppy seeds

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

Wet Ingredients

  • 1 cup cottage cheese (full-fat or low-fat)

  • 2 large eggs

  • ⅓ cup neutral oil (vegetable, avocado, or melted coconut oil)

  • ¼ cup fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

Optional Glaze

  • ½ cup powdered sugar

  • 1–2 tbsp lemon juice

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.

  2. Blend cottage cheese in a blender or food processor until completely smooth.

  3. In a large bowl, whisk dry ingredients together.

  4. In another bowl, mix wet ingredients, including blended cottage cheese.

  5. Gently fold wet ingredients into dry ingredients until just combined. Do not overmix.

  6. Divide batter evenly among muffin cups (about ¾ full).

  7. Bake 18–22 minutes, or until a toothpick inserted comes out clean.

  8. Cool for 10 minutes. Drizzle with glaze if desired.

🔪 Servings

  • Makes: 12 standard muffins

  • Serving Size: 1 muffin

📊 Nutritional Information (Approx. per muffin)

  • Calories: 165

  • Protein: 6–7 g

  • Carbohydrates: 22 g

  • Fat: 6 g

  • Fiber: 1 g

  • Sugar: 10 g

(Values vary depending on ingredients used.)

💪 Health Benefits

  • High Protein: Cottage cheese adds sustained energy and satiety

  • Calcium-Rich: Supports bone health

  • Lower Fat Option: Compared to butter-heavy muffins

  • Gut-Friendly: Light and easy to digest

  • Balanced Sweetness: Less sugar than traditional bakery muffins

📝 Notes

  • Cottage cheese must be blended for smooth texture

  • Lemon zest is key—don’t skip it!

  • Muffins will be lightly golden, not deeply browned

💡 Tips for Best Results

  • Use room-temperature eggs for better rise

  • For extra moisture, add 1 tbsp Greek yogurt or sour cream

  • Want bakery-style tops? Sprinkle sugar before baking

  • Store in an airtight container for up to 4 days

❓ Q & A

Q: Can I taste the cottage cheese?
A: Nope! Once blended and baked, it disappears completely.

Q: Can I make these gluten-free?
A: Yes—use a 1:1 gluten-free baking flour.

Q: Can I freeze them?
A: Absolutely. Freeze up to 2 months. Thaw at room temp or microwave briefly.

Q: Can I reduce sugar?
A: Yes, reduce by up to ¼ cup or substitute monk fruit sweetener.

Q: Can I make these mini muffins?
A: Yes! Bake 10–12 minutes.

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