Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ¾ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 2 Large Eggs, lightly beaten
  • ½ cup Whole Milk (or 2%)
  • 6 tablespoons Unsalted Butter, melted and cooled slightly
  • 1 cup Full-Fat Cottage Cheese (drained slightly)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until uniformly combined.
  3. In a separate medium bowl, whisk the eggs, milk, and vanilla extract.
  4. Gently stir the slightly cooled melted butter into the wet mixture. Then, fold in the cottage cheese and the lemon zest until just barely combined. Do not overmix.
  5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix just until no streaks of dry flour remain. Stop mixing immediately to ensure tender muffins.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 20–24 minutes, or until a skewer inserted into the center comes out clean and the tops are golden brown.
  8. Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.