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Lemon Cheesecake Protein Muffins

Soft and tender lemon protein muffins made with cottage cheese and Greek yoghurt, with a creamy lemon cheesecake centre. Fresh, satisfying and high in protein without tasting like a protein bake.
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Prep Time:15 minutes
Cook Time:20 minutes
Course: Breakfast, Snack
Keyword: cheesecake muffins, cottage cheese muffins, cottage cheese protein muffins, Greek yoghurt muffins, healthy lemon muffins, high protein breakfast, high protein muffins, lemon cheesecake protein muffins, lemon cottage cheese muffins, lemon protein muffins, protein breakfast muffins
Servings: 12 muffins

Ingredients

  • 250 grams cottage cheese
  • 2 large eggs
  • 80 grams greek yoghurt
  • 60 ml vegetable oil
  • 70 grams honey
  • 1 tsp vanilla extract
  • 2 lemons zest
  • 40 ml lemon juice
  • 165 grams plain flour
  • 50 grams vanilla or plan protein powder
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp fine sea salt

Cheesecake filling

  • 100 grams light cream cheese, softened
  • 15 grams honey or caster sugar
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice

Instructions

  1. Heat oven to 190°C conventional / 170°C fan. Line a 12-hole muffin tin.
    Blend the cottage cheese, eggs, yoghurt, oil, honey and vanilla until smooth. Add the lemon zest and juice.
    Whisk the flour, protein powder, baking powder, bicarbonate of soda and salt together. Add poppy seeds if using.
    Fold the wet ingredients into the dry until just combined.
    Add a spoonful of muffin mixture to each case. Drop approximately 2 teaspoons of cheesecake filling into the centre, then cover with more muffin batter. Alternatively, leave a little filling exposed and give it one very shallow swirl through the top — I actually think this will photograph better.
    Bake for approximately 18–22 minutes, until the muffin is cooked around the cheesecake centre.