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Lemon Poppyseed Muffins Recipe

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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 lemon poppyseed 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 🙂

lemon poppyseed muffins

Ingredients

  • 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

Directions

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.

For more bread recipes: Baby Gizmo Breads

lemon poppyseed muffins
lemon poppyseed muffins

Lemon Poppyseed Muffins

Hollie Schultz
These lemon poppyseed muffins have arrived at their perfected ratios. I hope you and your crew will enjoy them too. 
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine Breakfast
Servings 12 servings
Calories 295 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tbsp poppyseeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups small curd cottage cheese
  • 1/3 cup 2% milk
  • 2 tbsp lemon juice
  • 2 eggs
  • 8 tbsp salted butter melted

Optional Glaze

  • 1/4 cup sugar
  • 1/4 cup lemon juice

Instructions
 

  • 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.

Notes

Allow to cool before serving.

Nutrition

Calories: 295kcalCarbohydrates: 43gProtein: 8gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 329mgPotassium: 101mgFiber: 1gSugar: 18gVitamin A: 317IUVitamin C: 3mgCalcium: 122mgIron: 2mg
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