These tender fluffy Lemon Ricotta Muffins are made with whole milk ricotta and fresh lemon zest, ready in 35 minutes. Pulling the golden-domed treats from the oven fills the kitchen with a bright citrus aroma. I bake a batch whenever I need a quick weekend breakfast.
Why This Classic Works
Ricotta is a brilliant ingredient for baking because it adds incredible moisture without making the batter heavy. I learned early on that using skim ricotta leads to a dry, crumbly texture.
Switching to whole milk ricotta completely fixed the issue for me. The extra fat creates a tender crumb that balances beautifully with the sharp citrus punch.
Lemon Ricotta Muffins Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
How To Make Lemon Ricotta Muffins
- Prepare The Oven: Preheat oven to 400F and line a muffin tin with paper liners.
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine Wet Ingredients: In a separate bowl, whisk ricotta, eggs, melted butter, lemon juice, lemon zest, and vanilla.
- Form The Batter: Gently fold the wet ingredients into the dry ingredients until just combined.
- Bake The Muffins: Divide batter evenly among the muffin cups and bake for 18 to 20 minutes until golden.
Recipe Tips
- Rub the sugar: Rubbing lemon zest into the sugar releases essential oils for a stronger citrus flavor.
- Do not overmix: Stir the batter just until the flour disappears to avoid tough muffins.
- Use room temperature ingredients: Warm eggs and ricotta blend much easier and create a smoother batter.
What To Serve With Lemon Ricotta Muffins
These pair wonderfully with a hot cup of coffee or Earl Grey tea. You can also serve them alongside a fresh fruit salad for a complete breakfast spread.
How To Store
Keep these in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag for up to three months and thaw at room temperature.
FAQs
Can I use part-skim ricotta?
Whole milk ricotta is strongly recommended for the best texture. Part-skim can make the crumb slightly dry and less flavorful.
Can I add blueberries?
Yes, you can gently fold one cup of fresh or frozen blueberries into the batter right before dividing it into the muffin tin.
Why did my muffins sink?
Sinking usually happens if the baking powder is expired or the batter was overmixed. Always check your leavening agents before starting.
Nutrition
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrate: 30g
- Protein: 6g
Lemon Ricotta Muffins
12
servings15
minutes20
minutes35
minutesTender fluffy Lemon Ricotta Muffins made with fresh zest and creamy whole milk ricotta are ready in exactly 35 minutes for an easy weekend breakfast. The bright citrus flavor and moist texture make them a fast family favorite for any morning gathering.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk ricotta cheese
2 large eggs
1/2 cup unsalted butter, melted
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
Directions
- 1. Prepare The Oven: Preheat oven to 400F and line a muffin tin with paper liners.
- 2. Mix Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 3. Combine Wet Ingredients: In a separate bowl, whisk ricotta, eggs, melted butter, lemon juice, lemon zest, and vanilla.
- 4. Form The Batter: Gently fold the wet ingredients into the dry ingredients until just combined.
- 5. Bake The Muffins: Divide batter evenly among the muffin cups and bake for 18 to 20 minutes until golden.
