Name: Easy Lemon Ricotta Muffins
Prep time: 15 min
Cook time: PT-486767H9M33S
Total time: PT-486767H9M33S
Cuisine: American
Ingredients: 1 ¾ cups (220g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup (150g) granulated sugar; Zest of 2 lemons; ¾ cup (180g) whole milk ricotta cheese; 2 large eggs; 1/3 cup (80ml) vegetable oil (or melted butter); ¼ cup (60ml) fresh lemon juice; 1 teaspoon vanilla extract; Optional: coarse sugar for topping

These Easy Lemon Ricotta Muffins are a delightful treat that’s perfect for breakfast, a snack, or even a light dessert. With a light and fluffy texture thanks to the ricotta, and a burst of fresh lemon flavor, these muffins are a refreshing change from your standard muffin recipes.

Ingredients

1 ¾ cups (220g) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup (150g) granulated sugar

Zest of 2 lemons

¾ cup (180g) whole milk ricotta cheese

2 large eggs

1/3 cup (80ml) vegetable oil (or melted butter)

¼ cup (60ml) fresh lemon juice

1 teaspoon vanilla extract

Optional: coarse sugar for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven and prepare the muffin tin:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.

Mix dry ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Combine lemon sugar:
In a large bowl, rub the lemon zest into the granulated sugar with your fingers. This releases the oils from the zest, enhancing the lemon flavor. Add the ricotta cheese, eggs, vegetable oil, lemon juice, and vanilla extract. Whisk the mixture until smooth.

Combine wet and dry ingredients:
Add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix the batter.

Fill and bake:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you like, sprinkle the tops with coarse sugar for an extra sweet touch. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep time: 15 minutes

Cook time: 18-22 minutes

Total time: 35-40 minutes

Variations

Blueberries: Add 1/2 cup of fresh or frozen blueberries to the batter for a burst of fruity flavor.

Lemon curd swirl: Drop a spoonful of lemon curd into each muffin before baking, then gently swirl it with a toothpick for a tangy surprise inside.

Lemon glaze: Drizzle a sweet lemon glaze (powdered sugar mixed with lemon juice) over the cooled muffins for an extra lemony finish.

Storage/Reheating

To store these muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer period, you can freeze them for up to 3 months. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

How do I keep my lemon ricotta muffins from being too dense?

Make sure not to overmix the batter. Once the wet and dry ingredients are combined, stop mixing. Overmixing can lead to dense muffins.

Can I use something other than ricotta cheese?

Ricotta cheese is key to the texture of these muffins, but you could try mascarpone or even cottage cheese if you need a substitute. The flavor and texture may change slightly, but it will still work.

Can I make these muffins ahead of time?

Absolutely! These muffins store well, and they taste even better after a day or two when the flavors have had time to meld together. You can also freeze them for later enjoyment.

What can I do if I don’t have fresh lemons for zest and juice?

You can use bottled lemon juice and lemon zest from a jar, but the fresh zest and juice really make a difference in flavor. Try to use fresh lemons if possible for the best taste.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure your gluten-free flour blend has a binding agent like xanthan gum to keep the muffins from falling apart.

Conclusion

These Easy Lemon Ricotta Muffins are an absolute treat for any lemon lover. The ricotta makes them wonderfully moist, while the lemon adds a refreshing burst of flavor. Whether you enjoy them as is or with a fun twist like blueberries or a glaze, they are sure to become a favorite in my baking repertoire. Enjoy them fresh out of the oven or saved for later – either way, these muffins never disappoint!

Recipe:

Easy Lemon Ricotta Muffins

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Author: Sophia
Total Time: 35-40 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

These Easy Lemon Ricotta Muffins are light, fluffy, and packed with fresh lemon flavor. The ricotta adds moisture, creating a tender, cake-like texture. Perfect for breakfast, a snack, or a light dessert.