Ricotta Lemon Muffins
Brighten your mornings with these irresistibly moist and fluffy Ricotta Lemon Muffins, a delightful twist on a classic baked treat! Bursting with the tangy freshness of lemon juice and zest, these muffins are perfectly balanced by the rich creaminess of whole milk ricotta cheese. The secret to their ultra-tender crumb lies in the ricotta, while a touch of vanilla adds depth to their flavor. With simple pantry ingredients and a quick prep time of just 15 minutes, this recipe is ideal for busy days or weekend brunches. Serve these golden beauties warm with a dusting of powdered sugar, or pair them with your favorite coffee or tea for a zesty, citrus-infused treat that's sure to impress. Perfect for breakfast, snack time, or dessert, these lemon muffins will have everyone coming back for more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 pieces Large eggs
- 1 cups Whole milk ricotta cheese
- 0.5 cups Unsalted butter (melted and cooled)
- 3 tablespoons Freshly squeezed lemon juice
- 1 tablespoons Lemon zest
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk the eggs until slightly frothy. Add the ricotta cheese, melted butter, lemon juice, lemon zest, and vanilla extract. Mix until smooth and creamy.
Gradually fold the wet ingredients into the dry ingredients using a rubber spatula. Be careful not to overmix; stir until just combined. The batter will be thick.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: Once the muffins have cooled, lightly dust the tops with powdered sugar before serving.
Serve the muffins fresh and enjoy them as a delightful treat with a cup of tea, coffee, or on their own!
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 37 mg | 1% | |
*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.
