Step 1Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with liners or grease
well.
Step 2In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and
salt.
Step 3In a separate bowl, whisk the Greek yogurt, blended cottage cheese, maple syrup, lemon
juice, lemon zest, lemon extract, eggs, and melted butter until smooth.
Step 4Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do
not overmix, a few lumps are perfectly fine.
Step 5Divide the batter evenly into the muffin cups, filling about ¾ full.
Step 6Bake for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted into
the center comes out clean.
Step 7Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire
rack.
