Lemon Ricotta Muffins

User Reviews

5

8 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    30 mins

  • Servings

    10 -12 Muffins

  • Course

    Breakfast

  • Cuisine

    International

Lemon Ricotta Muffins

A recipe for Lemon Ricotta Muffins! These sweet muffins are packed with ricotta cheese and lemon zest/juice for a light and easy breakfast treat.

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Ingredients

Servings
  • 3/4 cup granulated sugar 150 grams
  • lemon zest from 1
  • 2 cups all-purpose flour 250 grams
  • 2 1/2 teaspoons baking powder 10 grams
  • 1/4 teaspoon salt
  • 3/4 cup ricotta 170 grams
  • 1/3 cup olive oil 80 milliliters
  • 1/4 cup lemon juice about 2 lemons, fresh, 60 milliliters
  • 2 tablespoons milk 30 milliliters
  • 2 egg large
  • 1 teaspoon vanilla extract

For topping:

  • sugar for sprinkling, coarse
  • almonds sliced
  • 1 cup powdered sugar 120 grams
  • 2 tablespoons lemon juice freshly squeezed, 30 milliliters

Instructions

  1. Preheat oven to 400˚F (200˚C). Line 12 muffin tins with non-stick liners or grease with oil.
  2. In a large bowl, rub the lemon zest into the granulated sugar.
  3. Mix in the flour, baking powder, and salt.
  4. In a medium bowl, beat together the ricotta, olive oil, lemon juice, milk, eggs, and vanilla extract until light. Fold the wet ingredients into the flour mixture until just combined with no streaks remaining. Be careful not to overmix.
  5. Scoop the batter into the prepared muffin tins about 3/4 full. If using almonds, top the muffins generously with coarse sugar, followed by a few sliced almonds. Place in the preheated oven.
  6. Cook until lightly golden and a toothpick comes out clean when inserted in the center, about 14-16 minutes.
  7. Allow to cool in tins for 5 minutes before removing to wire rack.

To Make the Lemon Glaze:

  1. In a medium bowl, whisk together powdered sugar and lemon juice until combined and no lumps remain. If too thick to drizzle, add a little more lemon juice. If too thin, whisk in a little more powdered sugar.
  2. Drizzle over room temperature muffins if not using the sliced almonds. Allow to set for a few minutes, and serve the day they are prepared.
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8 reviews
Excellent

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