Cottage Cheese Lemon Poppy Seed Muffins (Print Version)

# Ingredients:

→ For the Muffins

01 - 1 cup cottage cheese (low fat 2% recommended)
02 - 2 large eggs
03 - 2 teaspoons lemon extract
04 - 2 teaspoons vanilla extract
05 - 2 tablespoons fresh lemon juice
06 - ¼ cup extra virgin olive oil (or coconut oil or other neutral oil)
07 - ¼ cup milk
08 - Zest of 1 lemon
09 - 1½ cups all-purpose flour (can substitute 1:1 gluten-free flour blend or oat flour)
10 - ½ cup coconut sugar
11 - ¼ teaspoon salt
12 - ½ teaspoon baking soda
13 - 1 teaspoon baking powder
14 - 1 tablespoon poppy seeds

→ For the Glaze (Optional)

15 - ½ cup powdered sugar
16 - 1-2 teaspoons lemon juice, adjust for desired consistency

# Instructions:

01 - Preheat your oven to 375°F. Line a standard 12-cup muffin tin with paper liners, or if you prefer, give each cup a light coating of cooking spray. Having your pan ready before you mix the batter means you can get the muffins into the oven quickly once everything is combined.
02 - In a large bowl, combine the cottage cheese, eggs, lemon extract, vanilla extract, freshly squeezed lemon juice, olive oil, milk, and lemon zest. The cottage cheese might look a bit chunky at first, but whisk everything together until the mixture becomes relatively smooth and well-blended. The little bits of cottage cheese will melt into the muffins as they bake, adding moisture and a subtle richness.
03 - In a separate bowl, whisk together the flour, coconut sugar, salt, baking soda, baking powder, and poppy seeds. Mixing the dry ingredients separately ensures everything is evenly distributed before it hits the wet ingredients, which means you won't have to overmix the batter later.
04 - Add the dry ingredients to the bowl with the wet ingredients. Using a rubber spatula, gently fold everything together just until combined. The key here is to mix until you no longer see dry flour - but stop there! Overmixing will develop the gluten in the flour and can make your muffins tough instead of tender and fluffy.
05 - Divide the batter evenly among your prepared muffin cups, filling each about ¾ full. This gives the muffins room to rise without spilling over. If you have a large ice cream scoop or cookie scoop, it makes portioning the batter quick and less messy.
06 - Slide the muffin tin into your preheated oven and bake for 18-20 minutes. You'll know they're done when the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Be careful not to overbake, as this can dry out your muffins.
07 - While the muffins are cooling, prepare the glaze if you're using it. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Start with 1 teaspoon of juice and add more as needed to reach your desired consistency. For a thicker glaze that sits on top of the muffins, use less juice. For a thinner glaze that drizzles down the sides, add a bit more.
08 - Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Once they're fully cooled, drizzle or spread the glaze over the tops. Let the glaze set for a few minutes before serving. If you're skipping the glaze, the muffins are delicious as-is once they're cool enough to handle.

# Notes:

01 - The cottage cheese in these muffins adds protein and creates an incredibly moist texture without making them heavy.
02 - For the brightest lemon flavor, don't skip the zest - it contains the flavorful oils from the lemon peel that really make these muffins pop.
03 - These muffins will keep in an airtight container at room temperature for 2-3 days, or freeze them for up to 3 months for a quick breakfast or snack.

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