Description

These easy lemon poppy seed protein muffins are a family-friendly food and a simple cottage cheese snack perfect for busy mornings or an afternoon treat. They offer a delightful burst of citrus with a satisfying texture, all while packing a nutritional punch. Whether you’re looking for a quick breakfast on the go, a wholesome after-school snack, or a delicious addition to your brunch spread, these muffins are a fantastic choice. Their simple preparation makes them accessible for even the most novice bakers.

Ingredients

Scale

1 1/2 cups all-purpose flour

1/2 cup protein powder (vanilla or unflavored recommended)

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup cottage cheese (small curd, 2% or 4% fat)

1/2 cup milk (any kind)

1/4 cup unsalted butter, melted

2 large eggs

1 tablespoon lemon zest (from 1–2 lemons)

2 tablespoons fresh lemon juice

2 tablespoons poppy seeds

optional: 1 tablespoon granulated sugar for topping

optional: 1 tablespoon lemon zest for topping

Instructions

1. Preheat your oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray.

2. In a large mixing bowl, whisk together the all-purpose flour, protein powder, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

3. In a separate medium bowl, whisk together the cottage cheese, milk, melted butter, eggs, lemon zest, and fresh lemon juice until well combined.

4. Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.

5. Add the poppy seeds to the batter and fold them in gently until they are evenly distributed.

6. Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full. If desired, sprinkle a little extra granulated sugar and lemon zest on top of each muffin before baking.

7. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.

8. Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: muffins, lemon, poppy seed, protein, cottage cheese, breakfast, snack, healthy, easy, family-friendly