Bakery-Style Lemon Raspberry Cottage Cheese Muffins
Bakery-style lemon raspberry cottage cheese muffins inspired by Costco. Jumbo, ultra moist, high protein, and topped with sweet lemon glaze. Easy copycat recipe with bakery dome tips.
Ingredients
- 2 cup all-purpose flour or 1:1 gluten-free baking flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup cottage cheese blended
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- ¼ cup lemon juice freshly squeezed if possible
- 1 tsp vanilla extract alternatively, you can use half lemon extract and half vanilla extract
- 1¼ cup raspberries
- 1 tbsp flour to coat the berries
For The Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat oven to 425°F. Line jumbo muffin pan with liners and lightly grease or spray your muffin pan liberally.
- Blend cottage cheese until completely smooth.
- In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl whisk sugar, oil, eggs, blended cottage cheese, lemon zest, lemon juice, and vanilla.
- Fold dry ingredients into wet until just combined.
- Toss raspberries in flour and gently fold in.
- Let batter rest 10 minutes (optional but recommended).
- Fill liners nearly full.
- Bake 5 minutes at 425°F.
- Without opening oven, reduce to 350°F and bake 15–20 more minutes.
- Cool completely before glazing.
- Whisk glaze and drizzle in bakery-style crisscross pattern.
Notes
Nutritional Information (Per Jumbo Muffin Approx.)
Calories: 410Protein: 9g
Carbohydrates: 55g
Fat: 18g
Saturated Fat: 3g
Sugar: 32g
Fiber: 2g
Sodium: 280mg Estimated values.