Description
These moist and fluffy lemon ricotta muffins are packed with bright citrus flavor and topped with a sweet lemon glaze. They are tender, bakery-style muffins perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, whisk the eggs, ricotta cheese, melted butter, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Whisk together the powdered sugar and lemon juice to make the glaze.
- Drizzle the glaze over the cooled muffins before serving.
Notes
- For extra lemon flavor, add additional zest to the glaze.
- Do not overmix the batter to keep the muffins light and fluffy.
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
