Lemon Cottage Cheese Muffins

Lemon cottage cheese muffins are moist lemon muffins that are made with cottage cheese.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 174kcal

Preheat oven to 425F. Grease or line a 12-cup muffin tin with paper liners. Set aside.
In a large bowl, whisk the sugar, eggs, oil, lemon zest, and vanilla together until combined.
3/4 cup granulated sugar, 2 large eggs, 1/4 cup neutral oil, 2 tablespoons fresh lemon zest, 1 teaspoon vanilla extract
Add the cottage cheese and milk, and whisk in until combined.
2/3 cup full-fat small curd cottage cheese, 1/3 cup milk
Stir in the flour, baking powder, and salt just until combined.
1 ½ cups sifted all-purpose flour, 2 ½ teaspoons baking powder, 1/2 teaspoon salt
Divide the batter evenly among the prepared muffin tins.
Sprinkle with coarse sugar.
Bake for 5 minutes.
Without removing the muffins, decrease the oven temperature to 350F and continue baking for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Neutral oil: I like to use light olive oil, but any neutral oil, like canola oil, will work well.

Vanilla extract: For even more flavor, use lemon flavoring in place of the vanilla.

Cottage cheese: I recommend using full-fat cottage cheese for the moistest muffins. Also, using small-curd cottage cheese helps the curds to incorporate into the muffins.