Go Back

Lemon Ricotta Muffins

Helen T. Patterson
Soft, moist, and full of bright lemon flavor, these Lemon Ricotta Muffins are easy to make, protein-rich, and perfect for breakfast, snack, or meal prep.
Topped with a hint of lemon-sugar, they’re golden, fluffy, and irresistibly zesty.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, Italian-Inspired
Servings 12 (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.