Lemon Ricotta Muffins
These Lemon Ricotta Muffins are made with fresh lemon and ricotta cheese. They're topped with lemon icing and are soft and delicious! No mixer need and they take less than 1 hour to make!
Servings: 12 muffins
Calories: 282kcal
Equipment
Ingredients
Lemon Ricotta Muffins
- 2 tablespoons lemon zest zest of about 2 lemons
- 1 cup granulated sugar
- ½ cup unsalted butter melted, cooled slightly
- 1 cup ricotta cheese room temperature
- 1 large egg room temperature
- ½ teaspoon almond extract optional
- 1½ teaspoons vanilla extract
- 1½ tablespoon lemon juice
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1¾ cups all purpose flour
Lemon Icing
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 375 F. Line a muffin tin with cupcake liners. Melt the butter and set aside to cool slightly.
- In a medium bowl, whisk to combine the flour, baking powder, baking soda and salt.
- In a large mixing bowl, add the sugar and lemon zest. Use your fingertips to rub the zest into the sugar. This helps to bring out the lemon flavor.
- Add the melted butter, ricotta cheese, egg, vanilla extract, almond extract, and lemon juice into the lemon sugar. Whisk to combine.
- Pour the wet ingredients into the dry ingredients. Fold the ingredients together with a spatula until just combined. Do not overmix.
- Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. (The cupcakes will be filled to the rim with batter). Bake 15-18 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Bake 15-18 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in tin for 5-10 minutes then transfer muffins to a wire rack to cool completely.
Lemon Icing
- In a small bowl, mix the powdered sugar and lemon juice. Add a little extra lemon juice if needed. The glaze is best if thick but add a touch extra lemon juice if needed to make it pourable.
Notes
Butter: Use room temperature unsalted butter. If you use salted butter, don't add extra salt. Instead of butter, use vegetable or extra virgin olive oil.
Ricotta cheese: Store bought ricotta doesn't usually need to be drained. Just pour off excess water before using it.
Sugar: Add 3/4 cup or 3/4 cup plus two tablespoons for muffins that are not too sweet. You can also add just a light drizzle of icing instead of covering the tops with icing.
Doneness: Bake til tops are no longer wet and a toothpick comes out without any wet batter when inserted in the middle of a muffin.
Icing: Make sure muffins have cooled before topping with icing. If the muffins are warm, the icing will melt. For thicker icing, use less lemon juice. For thinner icing, use more lemon juice. Spoon icing over top or drizzle it.
Storage: Ricotta muffins are best the day they're made. Store leftovers in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 282kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 220mg | Potassium: 56mg | Fiber: 1g | Sugar: 27g | Vitamin A: 349IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg