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Lemon Ricotta Muffins Recipe

Lemon Ricotta Muffins Recipe
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★★★★★

5.1 from 8 reviews

These Lemon Ricotta Muffins are a delightful combination of light, moist texture and refreshing lemon flavor. Perfect for breakfast or an afternoon snack, they feature creamy ricotta cheese and a tangy lemon glaze that adds a sweet and zesty finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour (270 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar
  • 1 cup ricotta cheese, drained
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 large lemon, zested and juiced

Glaze

  • ½ cup powdered sugar
  • 2–3 teaspoons lemon juice (could also use milk)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it generously with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside for later.
  3. Combine Wet Ingredients: In a separate large bowl, use a handheld mixer to beat the granulated sugar, drained ricotta cheese, and softened butter until the mixture becomes light and fluffy, about 2 minutes. Add in the egg along with the zest and juice of one large lemon and mix until blended.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid overmixing to keep the muffins tender.
  5. Fill Muffin Cups: Use a muffin scoop or spoon to divide the batter evenly among the 12 muffin cups, filling each about ¾ full to allow room for rising.
  6. Bake Muffins: Place the muffin tin in the oven and bake for 21-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let the muffins cool on a wire rack.
  7. Prepare Lemon Glaze: Whisk powdered sugar and 2-3 teaspoons of lemon juice (or milk) in a small bowl until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if needed.
  8. Glaze the Muffins: Drizzle the lemon glaze over the cooled muffins evenly. Allow the glaze to set a few minutes before serving.

Notes

  • Draining the ricotta well is essential to prevent the batter from becoming too wet.
  • Do not overmix the batter to keep the muffins tender and fluffy.
  • The lemon glaze can be adjusted to your desired thickness by adding more lemon juice or powdered sugar.
  • You can substitute milk in the glaze if you prefer a less tangy sweetness.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: Lemon ricotta muffins, lemon muffins, ricotta cheese muffins, lemon glaze muffins, breakfast muffins, moist lemon muffins

Find it online: https://kitchenbyclara.com/lemon-ricotta-muffins-recipe/