Easy, Fluffy, And Moist Lemon Ricotta Muffins Recipe
Are you looking for a delicious and indulgent treat? Lemon Ricotta Muffins are the perfect balance of sweet, tart, and fluffy! These tasty muffins are bursting with flavor and have an incredibly soft and moist texture.
My son loves AND and ALL lemony baked goods. Honestly, I pretty much love them all too – that light, refreshing citrusy taste gets me every time!
There’s something about the sweet and tart flavor combination that creates a delightful experience for my taste buds. Not only do these muffins have an incredible flavor, but they also have a moist texture that melts in your mouth! From the first bite to the last crumb, every moment of indulging in one of these delectable treats is pure bliss.
I was so excited when I came up with this Lemon Ricotta Muffin recipe. They’re crispy on the outside and soft and tender on the inside for the PERFECT texture!
Ricotta cheese is often used in savory recipes (such as lasagna), but it can work beautifully in sweets too! Ricotta cheese will make your baked goods super tender, light, and fluffy.
Preparing these Lemon Ricotta Muffins is super simple, too, and my son is ALWAYS thrilled when he finds I’m serving these muffins for dinner!
If you love muffin recipes, you have to try my other delicious muffin recipes, including Pear Apple Streusel Muffins, Quick and Easy Blueberry Muffins, and Healthy Zucchini Muffins.
Ingredients Needed For Lemon Ricotta Muffins Recipe
- All-Purpose Flour
- Baking Powder
- Salt
- White Sugar – granulated
- Lemon Zest – zest of one lemon
- Olive Oil – regular or extra virgin
- Ricotta Cheese – full fat ricotta cheese works best
- Eggs – room temperature
- Lemon Juice – either fresh lemon juice or bottled juice
- Vanilla Extract
- Milk – 2% or whole
How to Make Lemon Ricotta Muffins
This sweet and tangy muffin recipe is ready in practically no time! Here’s what to do to enjoy the irresistible fluffy texture.
Step 1
Begin by preheating the oven to 400 degrees and lining the muffin tin with 12 muffin liners.
Step 2
Whisk flour, baking powder, and salt together in a medium bowl and set these dry ingredients to the side.
Step 3
In a large mixing bowl, add sugar. Next, zest the lemon on top of the sugar. Mix the lemon zest into the sugar to distribute the flavor.
Step 4
Take 2 tablespoons of the lemon/sugar mixture out and set aside in a small bowl. This will be for topping the muffins.
Step 5
Add the olive oil and creamy ricotta cheese to the sugar and beat until the consistency is smooth and fluffy.
Step 6
Next, add lemon juice, eggs, and vanilla extract. Mix the wet ingredients until well combined.
Step 7
Gently fold in the flour mixture until well combined. Be sure there are no dry streaks and that the mixture is thoroughly mixed.
Step 8
Add milk to the large bowl and mix well.
Step 9
Fill each cup in the muffin pan with paper liners.
Add equal amounts of the muffin batter into each of the prepared muffin cups. Sprinkle the reserved sugar/lemon mixture onto the muffin tops.
Step 10
Bake until the muffins are golden brown, approximately 22 – 25 minutes, and until an inserted toothpick comes out clean.
How To Serve Easy Ricotta Muffins
These easy muffins are one of our favorite things to serve with a breakfast quiche or my layered salad. It’s also a great option to send with kids for school lunches!
Lemon Ricotta Muffins Recipe Notes And Tips
- Avoid overmixing the batter before baking. Stir GENTLY until just mixed.
- To zest a lemon, use a micro-plane or box grater. Avoid grating through to the white pith (spongy, white tissue) due to the bitterness.
- If you want your lemon muffins to have that beautiful dome effect on the top, bake them at a high temperature for no more than 5 minutes, then reduce the baking temperature to the regular temp to finish baking.
- If you are using muffin liners in the tin, add a very small layer of white rice to the bottom of each cup before adding the liner. The rice will keep the bottom of the muffins from turning brown, and it absorbs the extra oils from the batter! GENIUS!
- Cool the muffins on a wire rack to avoid the bottoms getting soggy.
Variations Of Lemon Ricotta Muffins To Try
- Add a zesty, delicious lemon glaze to the top of your muffins before serving. Just add a little powdered sugar and lemon together and mix to desired consistency.
- Love fresh berries? Add some fresh blueberries, fresh raspberries, or fresh strawberries to your fluffy muffins for some sweetness and a beautiful pop of color.
- Add poppy seeds! They would be absolutely delicious! And you could (if you prefer) add a bit of almond extract instead of lemon extract to complement the poppy seeds (although lemon and poppy seeds are a delicious combo, too!).
Lemon Ricotta Muffins FAQs
Leftover muffins can be stored at room temperature for up to 2 – 3 days in an airtight container or storage bag. They do not need to be kept in the refrigerator. 🙂
I have never had the need to drain (or strain) ricotta cheese before adding it to my recipes because it’s moist but not TOO moist. If you purchase ricotta cheese that is unusually liquidy, strain it before using it.
Ricotta cheese is the best option for this recipe due to the higher fat content and the difference in moisture content.
This is totally up to you. Sifting is recommended when you want a really light, fluffy, and delicate result in food such as angel food cake or sponge cakes. It is not necessary for desserts like cookies that will be chewy or crisp. If you feel like it will be a benefit with these muffins, then go ahead and sift that flour. 😉
Definitely! I would wrap them individually in plastic wrap and then place them in a freezer-safe container or freezer bag to freeze for up to 2 months.
Delectable Cake Recipes To Try
- Cranberry Orange Pound Cake
- Apple Cream Cheese Coffee Cake
- Chocolate Chip Cake
- Death By Chocolate Poke Cake
- Summer Berry Cream Cake
Lemon Ricotta Muffins
Are you looking for a delicious and indulgent treat? Lemon Ricotta Muffins are the perfect balance of sweet, tart, and fluffy! These tasty muffins are bursting with flavor and have an incredibly soft and moist texture.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup white sugar
- lemon zest from 1 lemon
- 1/3 cup olive oil
- 1 cup ricotta cheese
- 2 eggs
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 400F.
- Line a muffin tray with 12 muffin liners and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the muffins.
- Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
- Add the eggs, lemon juice and vanilla extract and beat until combined.
- Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
- Portion out the muffin batter into the prepared muffin liners. Sprinkle with the reserved lemon sugar.
- Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
