Lemon Poppy Seed Cottage Cheese Muffins topped with a sweet and tangy Lemon Cottage Cheese Glaze make a perfect breakfast or snack any day of the week.
By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.
I have been wanting to incorporate cottage cheese into muffins for a while now, so when The Recipe Redux announced their sponsored Real California Milk recipe contest I knew it was the perfect time to try it out. In fact, I was so excited to put cottage cheese into the muffins, that I put it in the glaze, too! I bet if I hadn’t told you that you never would have guessed it.
Before I get into more details on the recipe I want to discuss something with ya’ll. If you follow me, you have probably already read my highlight of Real California Milk in my previous recipe entries (here and here). But it never hurts to hear about them again, right? With California being the country’s leading producer of milk, ice cream, butter, nonfat dry milk and whey protein concentrate and the second largest producer of cheese and yogurt, they deserve to be highlighted again.
As I mentioned in both of my previous posts, my favorite part about Real California Milk is that they represent the simple and real dairy foods made with milk from more than 1,400 California dairy families, with 99% of California dairies being family-owned, a tradition. I love knowing when I buy Real California Dairy products, I am supporting real families. When you see the Real California seal, you too can feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.
Make sure when you purchase dairy foods to look for products made with 100% Real California Milk that feature the Real California Milk or Cheese seal, like this:
Now back to these stud muffins:
The muffins themselves aren’t overly sweet – as I don’t always like overly sweet muffins – but the glaze on top definitely makes up for any lost sweetness in the muffins. (If you like a little more sweetness in your muffins, increase the sugar to 1/2 cup). The cottage cheese gives the muffins a lot of moistness and a bit of density. The cottage cheese also adds more protein and calcium to the muffins. Because of the cottage cheese in the muffins, keep any extras stored in an airtight container in the refrigerator.
Dairy for the win: Lemon Poppy Seed Cottage Cheese Muffins with Lemon Glaze Share on XThe glaze is made by using a blender to puree the cottage cheese with the rest of the ingredients. It blends in so nicely, no one will ever know you added a little extra nutrition to the sweet and tangy glaze.
Eating one of these Lemon Poppy Seed Cottage Cheese Muffins for breakfast or a snack is be like having a ray of sunshine in your mouth. Now go bake and enjoy!
Lemon Poppy Seed Cottage Cheese Muffins
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Lemon Poppy Seed Cottage Cheese Muffins topped with a sweet and tangy Lemon Cottage Cheese Glaze make a great breakfast or snack any day of the week.
Ingredients
- 2 1/4 cups white whole wheat flour (or whole wheat pastry flour)
- 1/3 cup sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons poppy seeds
- 1/2 cup Real California cottage cheese
- 1 cup milk
- 2 eggs
- 2 teaspoons lemon zest
- 1/2 cup lemon juice
- 2 Tablespoons oil
For the Glaze:
- 1/2 cup lemon juice
- 1/4 cup Real California cottage cheese
- 1 Tablespoon unsalted butter, melted
- 1 cup powdered sugar
Instructions
- Preheat the oven to 400 degrees F. Prepare a muffin tin by spraying with nonstick cooking spray or inserting paper liners.
- In a large bowl sift all of the dry ingredients together (flour, sugar, baking powder, baking soda, salt and poppy seeds); set aside.
- In a medium bowl, whisk together all of the wet ingredients (milk, cottage cheese, lemon zest, lemon juice, oil) . Add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared muffin tin. Bake for 18-20 minutes, or until the tops are just starting to brown and a toothpick inserted comes out clean.
- When the muffins are slightly cooled, drizzle the glaze atop each muffin. Store in an airtight container in the fridge.
For the glaze:
- While the muffins are baking, place the lemon juice, cottage cheese, and melted butter in a blender, or in an immersion blender cup. Blend until the cottage cheese is completely pureed and the mixture is smooth. Slowly add in the powdered sugar, continuing to blend until completely dissolved and combined into the mixture.
- Pour the glaze mix into a small saucepan, turning the heat to medium-high. Bring to a rolling boil, continuously stirring. Remove from heat and let cool. Drizzle on muffins after they are finished baking and slightly cooled.
To learn more about Real California Milk, visit their website at www.realcaliforniamilk.com or follow along with their Facebook, Twitter, Instagram, Pinterest, and YouTube pages.
To see even more breakfast and snack recipes featuring Real California Milk products, check out the link-up below!
- Lunch Ideas for Busy Moms - July 10, 2024
- Why Sharing Mealtime Responsibility with Your Kids is a Game-Changer - June 20, 2024
- 10 Best Bedtime Snacks for Kids - June 5, 2024
