Lemon Ricotta Muffins Recipe

Ricotta-cheesed lemon muffins are a tasty breakfast treat. Made in minutes, these fluffy muffins stay moist for days!

– 2 cups all purpose flour (270 grams) – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup granulated sugar – 1 cup ricotta cheese, drained – ½ cup unsalted butter, softened – 1 large egg – 1 large lemon, zested and juiced Lemon Glaze – ½ cup powdered sugar – 2-3 teaspoons lemon juice (could also use milk)



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Warm the oven up to 350 degrees. Spray or line a 12-cup muffin tin with cooking spray and set it away. 

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Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Set this bowl away.

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Add powdered sugar, ricotta, and butter to another bowl. Whisk ingredients for two minutes with a hand mixer. Mix egg, lemon peel, and juice. Completely combine dry ingredients.

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Use a muffin scoop to fill 12 muffin cups with batter. Bake the muffins until a toothpick inserted in the middle comes out clean, 21–24 minutes. Cool on rack.

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Mix the powdered sugar and lemon juice (or milk) together in a bowl. Spread the sauce on top of the muffins that have already cooled.

Also See

Ciambella Recipe