Ricotta Lemon Muffins
These Ricotta Lemon Muffins are made with fresh lemon and ricotta cheese. No mixer need and they take less than 1 hour to make!
Servings: 12 muffins
Calories: 257kcal
Equipment
Ingredients
- 1¾ cups all-purpose flour
- ½ cup almond flour optional; or replace with equal amount all-purpose flour if not using
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 2 tablespoons lemon zest from about 2 medium lemons
- ½ cup unsalted butter melted, cooled slightly
- 2 large eggs room temperature
- 1 cup ricotta cheese room temperature
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- ¼ cup lemon juice freshly squeezed, from about 2 medium lemons
- 1 tablespoon turbinado sugar for topping, optional
Instructions
- Preheat oven to 400℉. Line a muffin pan with 12 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. Set aside.
- 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 ricotta cheese, eggs, vanilla extract, almond extract, lemon juice, and slightly cooled melted butter into the lemon sugar. Whisk until smooth.
- Fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix.
- Use an ice cream scoop to evenly distribute the batter into the prepared cupcake pan. (They will be filled to the rim with batter). Sprinkle each muffin with turbinado sugar, if using.
- Bake 14–17 minutes, until tops are set and a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Let cool in tin for 5-10 minutes then transfer muffins to a wire rack to cool completely.
Video
Notes
Butter: Use unsalted butter. If you use salted butter, reduce the salt you add to 1/4 teaspoon. Instead of butter, use vegetable or extra virgin olive oil.
Ricotta cheese: Use whole milk ricotta for best texture. No need to strain it. Just pour off any excess liquid on top.
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.
Recipe update: This recipe was updated in April 2026.
Storage: Ricotta muffins are best the day they're made. Store leftovers in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 257kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 225mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
