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.

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

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, rub the lemon zest into the granulated sugar with your fingers. Add the ricotta cheese, eggs, vegetable oil, lemon juice, and vanilla extract. Whisk the mixture until smooth.
Add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Optionally, sprinkle the tops with coarse sugar.
Bake for 18-22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For a fruity twist, add ½ cup of blueberries to the batter.

For extra lemon flavor, swirl lemon curd into the batter before baking.

Drizzle with lemon glaze after baking for an added burst of sweetness.

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

To reheat, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes.

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg