Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. In a large bowl, lightly whisk the eggs, then stir in the cottage cheese, sugar, oil, milk, and vanilla until just combined. Do not overmix.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Ensure the lemon zest is rubbed into the flour mixture to prevent clumping.
  4. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no streaks of dry flour remain. Stop mixing immediately.
  5. Quickly fold in the 3 tablespoons of fresh lemon juice. The batter will be thick; this is correct.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake at 400°F (200°C) for 5 minutes to promote a high dome.
  8. Reduce the oven temperature to 375°F (190°C) and bake for an additional 15–17 minutes, or until a wooden skewer inserted into the centre comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using the glaze, whisk the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Drizzle generously over the cooled Lemon Poppy Seed Cottage Cheese Muffins.