Lemon Ricotta Muffins

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5 from 2 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

These Lemon Ricotta Muffins are perfectly moist and full of flavor. Use your leftover ricotta cheese to make these delectable muffins.

Lemon Ricotta Muffins

Ricotta Lemon Muffins taste like they could be from a bakery and will leave your family fooled. I assure these muffins will quickly become a family favorite.

For delicious muffin recipes you’ll love click here.


MORE LEMON RECIPES YOU MIGHT LIKE

Lemon Ricotta Cookies | Starbucks Lemon Loaf | Tangy Lemon Brownies

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What We Love About This Ricotta Muffins Recipe

These muffins are super moist due to the ricotta cheese, also known as whey cheese. Find out what ricotta actually is here. These muffins have an amazing texture and amazing flavor like lemon ricotta pancakes.

  • 35 Minute Muffins: Make Lemon Ricotta Muffin recipe from start to finish in 35. minutes.
  • Family Friendly: This delicious muffins will make your family think you got them at the bakery.
  • Makes Great Leftovers: These muffins will be great from just as good 2-3 days later.
A stack of the treats.

Ingredient Notes for Ricotta Lemon Muffins

  • All Purpose Flour
  • Baking Powder: Not baking soda, make sure it is fresh.
  • Ricotta Cheese: A cup whole-milk ricotta cheese.
  • White Sugar
  • Lemon Juice and Zest: Adds a real brightness so do not skip the zest.
  • Olive Oil
  • Eggs: Large egg for baking.
  • Salt
  • Vanilla Extract: A teaspoon almond extract can also work.
  • Milk: You can use a milk alternative if you wish for these easy lemon muffins.
Lemons, flour, oil, ricotta cheese. etc.

Equipment Needed for this Lemon Muffins Recipe

How to Make Lemon Ricotta Muffins

These are the basic steps for making Lemon Ricotta Muffin. Please refer to the recipe card below for more detailed instructions.

Making the muffin mixture.

STEP 1: PREPPING

Start by preheating the oven to 400 degrees f and line a muffin pan with cupcake liners.

STEP 2: MAKE LEMON SUGAR

In a large mixing bowl, add white sugar and lemon zest. Then add the lemon zest into the sugar and reserve 2 tablespoons and set aside.

STEP 3: MAKE THE BATTER

In small bowl mix the dry ingredients including flour, baking powder, and salt. To the lemon zest sugar add oil and ricotta cheese, beat for 2 minutes until fluffy. Then add the eggs and lemon juice and mix until fully combined. To the wet ingredients then add flour mixture and mix until there are not dry streaks, mix in the milk.

Creating the lemon portion of the muffin.

STEP 4: BAKE THE MUFFINS

Fill each of the paper liners in the muffin cups 3/4 of the way and sprinkle with the remaining lemon sugar. Bake for 22-25 minutes until golden. You can use a toothpick to check the doneness, if it comes out clean it is done.

Filling the muffin liners with the lemon batter.

Prep and Storage Tips

HOW TO MAKE THIS RECIPE AHEAD OF TIME

To make these lemon ricotta muffins ahead of time by following the steps as usual and storing in an airtight container for 1-2 days.

HOW TO STORE THIS RECIPE

Store any leftover muffins in an airtight container for up to 4 days at room temperature or the fridge.

HOW TO FREEZE THIS RECIPE

To freeze ricotta lemon muffins in a freezer bag in the freezer for up to 3 months.

Frequently Asked Questions

CAN I SUBSTITUTE I USE LOW FAT RICOTTA?

You can use low fat ricotta in place of whole milk ricotta cheese.

CAN THIS RECIPE BE DOUBLED OR HALVED?

This recipe can easily be doubled or halved, just increase or decrease ingredients proportionally.

DO RICOTTA MUFFINS NEED TO BE REFRIDGERATED?

These lemon ricotta muffins do not need to be stored in the fridge, they will be good left at room temperature for 2-4 days in an airtight container.

A bowl of the lemon ricotta muffins tipped on the side with the muffins slilling out.

Expert Tips for Making Easy Lemon Muffins Recipe

  • This Recipe Can be Doubled: This is a great recipe for a brunch party, just increase ingredients proportionally and bake in batches.
  • Mini Muffins: You can also make these easy lemon muffins in mini form by using a mini muffin pan and bake for a few minutes less.
  • Add Berries: Turn into blueberry muffins by adding blueberries or raspberries would be a tasty addition in these lemon ricotta muffins.
  • Icing: For extra sweetness, you can additionally drizzle the lemon ricotta cake muffins with a vanilla glaze. To make the glaze combine in a medium bowl, powder sugar, vanilla extract, and milk. Or try sprinkle turbinado sugar on top of the muffin before baking.
  • Finish: With butter, salted or unsalted butter or your favorite berry jam.

What to Serve with Lemon Ricotta Muffins

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Lemon Ricotta Muffins
5 from 2 votes

Lemon Ricotta Muffins

Yield: 12 Muffins
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
These Lemon Ricotta Muffins are perfectly moist and full of flavor. Use your leftover container of ricotta to make these delectable muffins.
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Equipment

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 Olive 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.
  • Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the muffins.
  • Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
  • Add the eggs, lemon juice and vanilla extract and beat until combined.
  • Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
  • Portion out the muffin batter into the prepared muffin liners. Sprinkle with the reserved lemon sugar.
  • Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.

Expert Tips

  • This Recipe Can be Doubled: This is a great recipe for a brunch party, just increase ingredients proportionally and bake in batches.
  • Mini Muffins: You can also make these easy lemon muffins in mini form by using a mini muffin pan and bake for a few minutes less.
  • Add Berries: Adding blueberries or raspberries would be a tasty addition in these lemon ricotta muffins.
  • Icing: For extra sweetness, you can additionally drizzle the lemon ricotta cake muffins with a vanilla glaze. To make the glaze combine powder sugar, vanilla extract, and milk.

Estimated Nutritional Information

Calories: 212kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 128mg | Potassium: 132mg | Fiber: 1g | Sugar: 9g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Breakfast, Dessert
Cuisine: Italian
Keyword: breakfast, Brunch, dessert, lemon, muffins, ricotta, vanilla

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