Homemade Lemon Ricotta Muffin Recipe
I love to bake, especially on a bad weather day and this homemade lemon ricotta muffin recipe is one of my favorites. They make the house smell terrific, too, brightening my mood on those gloomy days.
I bet you have all the ingredients you need in the pantry and fridge. I typically have a few lemons on hand because I put them in my water for a refreshing flavor.
RELATED READING: Easy Lemon Glaze Cupcake Recipe (SO Good)
What You'll Find On This Page
Delicious Lemon Ricotta Muffins
Here at Ruffles and Rain Boots, one of our favorite things to do is share a yummy recipe that is as easy to make as it is tasty. These delicious lemon ricotta muffins are all that and so much more.
I am a sucker for lemons and if I can find a homemade recipe to share that includes them, I love that. There is something about that tart flavor that I cannot get enough of.
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Tips for Making This Lemon Muffins Recipe
- If you beat the eggs before adding them to the batter, you will get a better muffin because they will not be over-mixed. Beating the eggs after adding them to the batter makes for a more dense muffin.
- Use vegetable or canola oil in this recipe will ensure you have a lighter bite, rather than a heavier, hockey puck-like muffin.
- Substitute applesauce for some of the oil and sugar and you will get a light and fluffy muffin with fewer calories.
- If too much baking powder is added, these muffins with ricotta cheese could collapse during the baking process, making them heavy and dense, so measure that precisely.
RELATED READING: Lemonade Cupcake Recipe (Perfect for a Hot Day)
Ingredients for Lemon Ricotta Muffins
- All-Purpose Flour
- Baking Powder
- Salt
- White Sugar
- Lemon Zest
- Oil
- Ricotta Cheese
- Eggs
- Lemon Juice
- Vanilla Extract
- Milk
Each step is detailed below so it’s easy to follow. Keep this page open while you are making this easy muffin recipe. If you would rather have a printable recipe, just scroll down and select the print button.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, add the white sugar and lemon zest. Stir to incorporate.
In a large bowl, add the white sugar and lemon zest.
Mix in the eggs, lemon juice, and vanilla extract.
Add the flour mixture to the wet ingredients.
Add the muffin batter to the prepared muffin liners in your muffin pan.
Bake for 22-25 minutes and cool before serving.
Notes for Making Your Ricotta Muffin Recipe
- Lemon zest is the yellow outside peel of the fruit and is used to add some zing to this recipe. You can use a zester, a box, or hand grater, or a sharp knife to get this portion of the fruit.
- Adding the sugar with lemon zest to the top of the muffins adds additional flavor and texture.
- For a light and fluffy muffin batter, be sure to use ingredients which are at room temperature.
- Adding an extra egg yolk to your muffin recipe will give you a more moist muffin with a sweeter flavor.
More Lemon Recipes and Crafts You May Like
- These Delicious Blackberry Lemon Cupcakes Have the Most Delicate Flavor: I love the delicate flavor of this recipe for blackberry lemon cupcakes. It’s just so subtle but the perfect foil for a cup of tea or coffee.
- Lemon Pound Cake Cookies Are Melt-in-Your-Mouth Yummy: These amazing lemon pound cake cookies are soft, scrumptious, and simple enough that my kiddo can make them on her own!
- Fresh Lemon Bath Bombs are so Refreshing, They’re Zesty: You’re never going to find a more zesty bath bomb recipe than these fun fresh lemon bath bombs. They have a fun fragrance and they’re crazy fizzy!
- Lemon Sugar Scrub Recipe: This lemon sugar scrub recipe is made into cubes making gift-giving easier or just making less of a mess when you need a good exfoliating pampering.
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Homemade Lemon Ricotta Muffins
These Lemon Ricotta Muffins are easy to make and big on flavor. If you have a potluck coming up, be sure to whip up a few batches.
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup White Sugar
- Lemon Zest (from 1 lemon)
- 1/3 cup vegetable or canola oil
- 1 cup Ricotta Cheese
- 2 Eggs
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- 1/4 cup Milk
Instructions
- Preheat oven to 400F. Line a muffin tray with 12 muffin liners and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, add the white sugar and lemon zest. Set aside 2 tablespoons for topping the muffins.
- Add the oil and ricotta cheese. Beat until smooth, about 2 minutes.
- Mix in the eggs, lemon juice, and vanilla extract.
- Add the flour mixture to the wet mixture. Stir until well combined.
- Mix in the milk.
- Add the muffin batter to the prepared muffin liners. Fill 2/3 full and sprinkle with the reserved lemon sugar.
- Bake for 22-25 minutes or until a toothpick comes out clean
and the muffins are starting to turn golden brown.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 207mgCarbohydrates: 27gFiber: 1gSugar: 9gProtein: 6g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
