Lemon Ricotta Muffins

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Lemon Ricotta Muffins are a delicious lemony breakfast treat made with ricotta cheese. These fluffy muffins take just minutes to put together and stay moist for days!

Lemon Ricotta Muffins on a wood cutting board with a checkered napkin and lemon in the background.

If you are looking for something truly special for your next brunch, you have to try these Lemon Ricotta Muffins. They are perfectly sweetened with a delicious and simple lemon glaze.

For another crowd favorite lemon treat, don't miss this Lemon Ricotta Cake or these Soft Lemon Cookies. And, if you love muffins, try these Blueberry Ricotta Muffins.

Why You Need to Make these Muffins

One bite of these Lemon Ricotta Muffins and you'll want to make them again and again. They are a deliciously soft and moist muffin with so much flavor.

These muffins are great for breakfast, brunch, or a midday treat. They have the perfect balance of flavors and sweetness.

Plus, you can make these ahead of time! Lemon Ricotta Muffins stay super moist thanks to the ricotta cheese. So, they are perfect to make ahead and refrigerate until ready to serve.

This is also a great recipe to have on hand if you have leftover ricotta cheese. Ricotta is a perfect addition to baked goods because it adds moisture without a lot of additional fat.

Whether you are hosting a brunch or holiday meal, or just looking for a delicious and simple muffin, this recipe is for you! Give them a try today!

Ingredients and Substitutions

overhead photo of ingredients needed for recipe including flour, butter, and sugar.

flour: just use regular all purpose flour for this recipe.
leavening agents: I like to use both baking powder and baking soda here to give the muffins the perfect texture.
sugar: regular granulated sugar works best. You can reduce the sugar by a third if desired.
butter: unsalted, room temperature butter works best. If you are using salted butter, omit the salt in the recipe.
egg: here, I use a large room temperature egg.
ricotta cheese: when baking with ricotta, it's best to use whole milk ricotta cheese instead of part skim. If the ricotta seems wet, drain it before using.
lemon: since you are using the lemon zest and juice, try to use a large organic lemon if you can find it.

How to Make Lemon Ricotta Muffins

These Lemon Ricotta Muffins come together fast and are perfect for any occasion. Start by preheating your oven to 350 degrees. You can either line a muffin tin with liners or spray with nonstick cooking spray.

process shots showing how to make recipe including mixing the batter and baking in tin.

Step 1: Mix the dry ingredients.

In a medium bowl, use a whisk to mix together the flour, baking powder, baking soda, and salt; set aside.

Step 2: Mix the wet ingredients.

In a separate large bowl, use a handheld mixer to mix together the softened butter, sugar, and ricotta cheese. Mix until light and fluffy; about two minutes. Then, mix in the egg along with the zest and juice of one lemon, until just combined.

Step 3: Finish batter scoop the muffins.

Pour the dry ingredients into the wet and mix until just combined. Use a muffin scoop or cup to measure out the batter into the prepared muffin tins.

Step 4: Bake and cool.

Lastly, bake the muffins on the center rack of the oven for about 21-24 minutes, or until a toothpick inserted in a muffin comes out clean. Let cool on wire rack for 5 minutes, then remove the muffins from the tin and let cool completely.

Lemon Ricotta Muffins on a wood cutting board with a checkered towel in the background.

Make a Lemon Glaze

At this point, you can eat your Lemon Ricotta Muffins as is, or you can top them with a simple lemon glaze.

To make the glaze, simply whisk together powdered sugar and either lemon juice or milk. You can adjust the amount of liquid to get the desired consistency.

Then, drizzle the lemon glaze overtop of the cooled Lemon Ricotta Muffins. Let the glaze set for a couple of minutes before serving.

Lemon Ricotta Muffins on a wood cutting board with a lemon and checkered napkin in the background.

Recipe Tips

If your ricotta appears wet, be sure to drain it before using. You can do this by placing a cup of the ricotta in a fine mesh sieve. Note that most store brand ricotta cheeses won't require draining.
I like to use whole milk ricotta when baking, but you can use part skim in a pinch.
This recipe calls for the zest and juice of a lemon. This translates to approximately 1 tablespoon of zest and 3-4 tablespoons of juice.
The muffins will not change color much when baking. Be sure to test for doneness using a toothpick and be careful not to over bake.
Make a quick glaze for the muffins using powdered sugar and lemon juice. If you don't have any extra lemon juice, you can add milk instead.
Lemon Ricotta Muffins can be stored in an airtight container in the refrigerator for up to a week. You can also freeze them for up to a month.

Frequently Asked Questions

Do I need to drain ricotta before using it in muffins?

Moist store-bought ricotta cheeses will not need to be drained before using unless they seem really wet. Then you can just pour off the excess water before using in your muffins.

How do I drain ricotta?

Drain ricotta by placing the amount you are using in a fine mesh sieve. Set it over a bowl and let it sit in the refrigerator until it dries out, about 2-4 hours.

How to store leftover muffins?

Leftover Lemon Ricotta Muffins should be stored in an airtight container in the refrigerator for up to a week. You can also freeze the muffins in an airtight container for up to two months. Defrost in the refrigerator when ready to eat.

Lemon Ricotta Muffins on a wooden board with a lemon in the background.

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