Lemon Ricotta Muffins
Brighten up your mornings with these irresistibly soft and citrusy Lemon Ricotta Muffins, a perfect balance of tangy lemon zest and creamy ricotta cheese. Each bite melts in your mouth, showcasing the tender crumb created by the rich ricotta paired with the refreshing tartness of freshly squeezed lemon juice. Quick and easy to prepare in just 15 minutes of prep time, these muffins are baked to golden perfection and make an elegant breakfast treat or a delightful afternoon snack. Top them with a light dusting of powdered sugar for a sweet finishing touch, or enjoy them plain to savor their natural flavors. Whether you're serving them at brunch or simply indulging in a homemade treat, these Lemon Ricotta Muffins are sure to become a family favorite. Perfect for springtime gatherings, their vibrant flavor and fluffy texture will have everyone asking for the recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Unsalted butter (melted and cooled)
- 2 large Eggs
- 1 cup Whole-milk ricotta cheese
- 1.5 tablespoons Lemon zest
- 0.25 cups Lemon juice (freshly squeezed)
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and melted butter. Use a whisk to mix until smooth.
Add the eggs to the butter-sugar mixture, one at a time, whisking well after each addition.
Gently fold in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing gently each time until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
If desired, sprinkle the tops of the muffins with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 418.9 g | 152% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 218.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 655 mg | 50% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
