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MUFFINS

Ricotta Lemon Muffins Recipe

Ricotta Lemon Muffins Recipe
Easy, fluffy, lemony and moist from creamy ricotta cheese, this is the only lemon muffins recipe you need!
I suspect you might be really fond of muffins. Which is great, because today we are going to implement all those secrets we learned when making the ultimate blueberry muffins, and apply them to today’s Lemon Muffins Recipe.
We want these to be the absolute best lemon muffins on the planet! We want them to be real lemony, light, fluffy and moist, just like a good piece of cake.
For that we will need our secret key ingredient to epic muffins: the ricotta cheese!
If you don’t believe in my magical secret ingredient, then I dare you to bake any muffin recipe without ricotta and then compare, see what happens.
All you need to do is follow the simple step by step directions. What a fun kid project this would be for the weekend, right? Just like these lemon bars.
Ricotta Lemon Muffins Recipe
Easy, fluffy, lemony and moist from creamy ricotta cheese, this is the only lemon muffins recipe you need!

Ingredients
  • 1 lemon -zested
  • 3/4 c granulated sugar
  • 1 1/2 c all purpose flour
  • 2 1/2 tsp baking powder
  • 2 tbsp lemon juice (freshly squeezed)
  • The seeds from 1 vanilla bean
  • 3/4 c whole milk ricotta cheese
  • 4 tbsp whole milk
  • 1/3 c extra light olive oil
  • 1 large egg
  • 12 leaves lemon balm or mint (for garnish)
  • Lemon Glaze/Icing
  • 1/2 c powder sugar
  • 2-3 tbsp lemon juice freshly squeezed
  • Zest from 1 lemon
Instructions
  1. Preheat oven to 375”F. Have a baking sheet set up with the muffins cups on top.
  2. In a large bowl whisk together the flour, sugar, lemon zest and baking powder and set aside.
  3. In a separate bowl stir together the egg, ricotta cheese, milk, olive oil, 2 tablespoons of lemon juice and the vanilla seeds. Pour the wet ingredients over the dry and using a large spatula fold to combine until incorporated. It will be a thick batter.
  4. Using two teaspoons, divide the muffin batter between the 12 muffin paper cups filling them 3/4 of the way up.
  5. Bake them for 18-20 minutes in the preheated oven, until a toothpick inserted in the center comes out almost clean. Transfer them to a cooling rack and let them rest until cold.
  6. Meanwhile prepare the Lemon Glaze by whisking the powder sugar and lemon juice together until smooth. Spoon over the cooled muffins and sprinkle with the reserved lemon zest. Garnish each muffin with a tiny mint leaf or lemon balm if available.