These Lemon Ricotta Muffins are delightfully light, fluffy, and bursting with zesty citrus flavor.
Rich in protein from creamy ricotta and made with wholesome ingredients, they provide a satisfying, nutrient-packed snack or breakfast option.
Quick to prepare and easy to bake, these muffins are perfect for everyday indulgence, meal prep, or a wholesome treat for family and friends.
Lemon Ricotta Muffins
Equipment
- 12-cup muffin tray
- 12 muffin liners
- Large mixing bowl (1)
- Small mixing bowl (1)
- Whisk (1)
- Hand Mixer or Stand Mixer (1)
- Measuring Cups and Spoons
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1/3 cup olive oil
- 1 cup ricotta cheese
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven and Prepare Muffin Pan: Begin by preheating your oven to 400°F (200°C). This ensures your muffins will bake evenly and rise beautifully. While the oven is warming, line a 12-cup muffin tray with paper liners or lightly grease each cup with a little butter or non-stick spray. Properly preparing your tray prevents sticking and helps the muffins keep their shape.
- Combine Dry Ingredients: In a small mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Sifting the flour removes lumps and aerates the mixture, which will help create light, fluffy muffins. Stir the ingredients gently with a whisk until evenly combined, and set aside for later.
- Infuse Sugar with Lemon Flavor: Take a large mixing bowl and add ½ cup of granulated sugar. Zest one fresh lemon directly over the sugar, making sure to avoid the bitter white pith. Use your fingers to rub the lemon zest into the sugar thoroughly. This step releases essential oils and ensures every bite has a bright, aromatic lemon flavor. Remove 2 tablespoons of this lemon-scented sugar and reserve it for topping later.
- Mix Wet Ingredients – Ricotta and Oil: To the remaining lemon sugar in the large bowl, add 1 cup of ricotta cheese and ⅓ cup of olive oil. Using a hand mixer or stand mixer, beat the mixture on medium speed for about 2 minutes until smooth, creamy, and fluffy. This step incorporates air into the batter, giving your muffins a tender, light texture.
- Add Eggs and Flavorings: Crack 2 large eggs into the bowl and add 2 tablespoons of fresh lemon juice and 1 teaspoon of vanilla extract. Beat on medium speed until fully combined and smooth. The eggs provide structure while the lemon juice and vanilla elevate the flavor, creating a perfectly balanced sweet and tangy base.
- Incorporate Dry Ingredients: Gradually add the sifted flour mixture to the wet ingredients. Gently fold the flour in using a spatula or mix on low speed until no dry streaks remain. Avoid overmixing at this stage, as it can make the muffins dense.
- Add Milk for Moisture: Pour in ¼ cup of milk and stir until the batter is fully combined and slightly thick but still scoopable. The milk ensures a soft, moist texture in each muffin, balancing the tang of the ricotta and lemon.
- Portion Batter into Muffin Cups: Carefully scoop the muffin batter into the prepared muffin liners, filling each cup about three-quarters full. This gives the muffins enough room to rise without spilling over. For even muffins, use an ice cream scoop or large spoon to portion the batter consistently.
- Sprinkle Lemon Sugar Topping: Take the reserved 2 tablespoons of lemon-infused sugar and sprinkle it evenly over the tops of each muffin. This simple step adds a delicate crunch and enhances the bright lemon aroma, giving the muffins a professional, bakery-style finish.
- Bake to Golden Perfection: Place the muffin tray in the preheated oven and bake for 22–25 minutes. The muffins are done when they are golden on top, slightly springy to the touch, and a toothpick inserted in the center comes out clean. Keep an eye on them in the final minutes to prevent over-baking.
- Cool and Serve: Once baked, remove the muffin tray from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This step prevents soggy bottoms and ensures a light, airy texture. Serve warm for a soft, fresh bite or store for later enjoyment.
Notes
- These muffins are soft, moist, and slightly tangy from the fresh lemon juice and zest.
- Ricotta cheese adds a protein boost and helps keep the texture rich and tender.
- Olive oil contributes healthy fats and ensures a moist crumb, while sugar adds a delicate sweetness.
- For uniform muffins, use an ice cream scoop to portion batter evenly.
- Reserved lemon sugar sprinkled on top enhances both flavor and presentation.
- Baking time may vary slightly depending on your oven; always check with a toothpick.
- These muffins are perfect for breakfast, snack, brunch, or even a light dessert.
Chef’s Secrets: Achieve Perfect Lemon Muffins
The key to soft, airy Lemon Ricotta Muffins lies in gentle mixing and fresh ingredients.
Always fold the flour mixture carefully into the wet ingredients to avoid overworking the batter, which can result in dense muffins.
Zesting the lemon directly into the sugar releases essential oils, enhancing flavor throughout each bite.
For extra fluffiness, let the ricotta come to room temperature before mixing—it incorporates more smoothly.
Consider using high-quality olive oil and fresh lemon juice, as these small upgrades make a noticeable difference in aroma and taste.
Serving Suggestions: Delicious Ways To Enjoy
Lemon Ricotta Muffins are versatile and pair beautifully with both sweet and savory accompaniments.
Serve warm with a pat of butter or a drizzle of honey for breakfast. They also pair well with yogurt or fresh fruit for a light brunch.
For a dessert twist, top with a light lemon glaze or dust with powdered sugar.
These muffins travel well, making them ideal for picnic snacks, school lunches, or afternoon tea.
A hot cup of tea or coffee complements their subtle citrus flavor perfectly.
Storage Tips: Keep Muffins Fresh Longer
To maintain freshness, allow muffins to cool completely before storing.
Place them in an airtight container at room temperature for up to 3 days.
For longer storage, freeze unglazed muffins in a single layer on a baking sheet, then transfer to a resealable freezer bag for up to 2 months.
When ready to enjoy, thaw at room temperature or warm briefly in the microwave or oven.
Avoid storing muffins in the refrigerator, as it can dry them out and compromise texture.
Frequently Asked Questions
1. Can I use low-fat ricotta?
Yes, low-fat ricotta works well, though it may slightly reduce richness.
To maintain moistness, ensure you do not overmix the batter.
2. Can I substitute butter for olive oil?
Absolutely! Melted butter can replace olive oil cup-for-cup, adding a slightly richer flavor.
Keep in mind it may alter the texture, making muffins slightly denser.
3. Can I make these muffins ahead of time?
Yes, you can prepare the batter in advance and refrigerate for up to 24 hours before baking.
This allows flavors to meld while still producing fluffy muffins.
4. How do I prevent muffins from sinking?
Ensure your baking powder is fresh and avoid overmixing the batter once the flour is added.
Preheating the oven fully also helps muffins rise evenly.
5. Can I add mix-ins like blueberries or chocolate chips?
Yes, fold in ½ to 1 cup of fresh or frozen berries, or chocolate chips, after incorporating the flour.
Gently fold to avoid breaking up the berries or overmixing the batter.
