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Baking recipe · from the recipe book

Lemon Dill Cottage Cheese Muffins

Tender, moist muffins with creamy pockets of cottage cheese, a bright lemon lift and plenty of fresh dill in every bite.

Lemon Dill Cottage Cheese Muffins

Ingredients

  • 2 cups260 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tsp10 gGranulated sugar
  • 1 cup200 gCottage cheese, 2%
  • ⅔ cup (160 ml)150 gMilk, 2%
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gOlive oilplus a little extra for the pan, from the same amount
  • 2¼ cups sprigs20 gFresh dillfinely chopped
  • 1 tbsp6 gLemon zest

Steps

  1. Preheat the oven to 400°F (200°C). Use about a teaspoon of the olive oil to brush a 12-cup muffin pan, and set the rest of the olive oil aside for the batter.
  2. Finely chop the dill and grate the lemon zest before you start mixing.
  3. In a large bowl, whisk together the flour, baking powder, salt, black pepper and sugar.
  4. In a second bowl, whisk the eggs, then whisk in the cottage cheese, milk and the remaining olive oil until well combined.
  5. Stir the dill and lemon zest into the wet mixture so the herbs are evenly spread through it.
  6. Pour the wet mixture into the flour mixture and fold gently with a spatula just until no dry flour remains; a few lumps are fine.
  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  8. Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
  9. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 10 more minutes before serving warm or at room temperature.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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