Bread Dessert

Heavenly Lemon Ricotta Muffins

I was going to make my Lemon Blueberry Ricotta Cake for the department get-together, but my husband didn’t like the look of the blueberries I picked up, so I whipped up my Sparkling Molasses Ginger Cookies. That left me with lemons and ricotta. So I merged the following two recipes into one that resulted in a muffin with a fluffy texture and a rich lemony taste:

Giada’s Lemon Ricotta Muffins

Lemon Ricotta Muffins Full of Sunshine

Heavenly Lemon Ricotta Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Preheat oven to 350°; line a muffin pan with paper liners.

1 cup sugar

1 stick (1/2 cup) butter, room temperature

lemon zest from 3 lemons

juice of 1 lemon (about 2 tablespoons)

1 cup whole milk ricotta cheese

1 large egg

2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup almond milk (or cow’s milk or water)

decorating sugar

  1. Beat sugar and butter together until light and fluffy.
  2. Add zest, lemon juice, and ricotta and beat until combined.
  3. Beat in egg.
  4. Add dry ingredients and beat at low speed until combined.
  5. Slowly pour in milk until batter thins but still remains a thick batter. I used the entire 1/3 cup of milk.
  6. Scoop batter into liners in muffin pan. Sprinkle with decorating sugar.
  7. Bake for 18 minutes. Cool in pan on rack for at least 15 minutes before removing to completely cool. Did you ever try to pick a hot muffin out of the tin and pull the top right off? Better to wait.

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