If I bake something in muffin form I can almost guarantee that my children will enjoy it. Such was the case with these lemon poppyseed muffins! Such a hit! And, I loved them too … like three muffins in one morning kind of love!
When it comes to sweets I’m the mom who goes a little scant on sugar and finds a way to up the protein. Playing with recipes is a hobby of mine and finally these muffins have arrived at their perfected ratios. I hope you and your crew will enjoy them too. The lemon is a fresh burst of flavor and the glaze practically makes them a morning cupcake 🙂
- 3 cups white flour
- 3/4 cup white sugar
- 2 tablespoon poppyseeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups small curd cottage cheese
- 1/3 cup 2% milk
- 2 tablespoons lemon juice – fresh if possible
- 2 eggs
- 8 tablespoons salted butter, melted
- Optional Glaze: 1/4 cup sugar + 1/4 cup lemon juice, turbinado sugar (sugar in the raw) for sprinkling on top
Heat oven to 375 degrees and line a regular size muffin tin with liners.
Whisk all dry ingredients together – flour through baking soda.
In a KitchenAid or separate mixing bowl with hand mixer, combine cottage cheese, milk, lemon juice, eggs, and butter. Pour into dry ingredients and fold together with a spatula.
Dollop muffin batter into muffin liners filling 3/4 full. Bake for 25 minutes or until the top of each muffin rises to a dome and looks golden brown.
If you opt to add glaze to the top – totally optional – while the muffins bake, simmer the sugar and lemon juice together on the stove to make a lemon syrup. When muffins come out of the oven use a pastry brush to coat the top of each muffin and while still warm, sprinkle turbinado sugar.
Allow to cool before serving.