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!
Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners or spray with cooking spray; set aside.
In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a separate bowl, combine the granulated sugar, ricotta cheese, and butter. Use a handheld mixer to mix the ingredients until light and fluffy; about 2 minutes. Mix in the egg and zest and juice of one large lemon. Pour in the dry ingredients and mix until just combined.
Use a muffin scoop to divide the batter equally into the 12 muffin cups. Bake for about 21-24 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Let cool on cooling rack.
To make the lemon glaze, whisk together the powdered sugar and lemon juice (or milk). Drizzle the glaze overtop of the cooled muffins.
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Notes
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.