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Lemon Ricotta Muffins Recipe


    Who doesn’t love the aroma of freshly baked muffins wafting through the kitchen? If you’re a fan of sweet treats with a hint of tanginess, then you’re in for a delightful ride! Today, we’re diving into the world of Lemon Ricotta Muffins – a divine combination of citrusy zest and creamy richness. Get ready to tantalize your taste buds with this easy-to-follow recipe that promises to brighten up your day.

    The Ingredients You’ll Need

    Let’s start by gathering all the ingredients you’ll need to whip up these heavenly muffins:

    All-Purpose Flour

    Baking Powder


    Granulated Sugar

    Unsalted Butter


    Whole Milk Ricotta Cheese

    Fresh Lemon Juice and Zest

    Vanilla Extract

    Preparing the Batter

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Mix them well until evenly distributed.

    Incorporate Wet Ingredients: In another bowl, whisk together melted butter, eggs, whole milk ricotta cheese, fresh lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.

    Bringing It All Together

    Combine Dry and Wet Mixtures: Gradually add the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix, as it can result in dense muffins.

    Fill the Muffin Cups: Line a muffin tray with paper liners and evenly distribute the batter among the cups, filling them about two-thirds full.

    Baking to Perfection

    Preheat and Bake: Preheat your oven to 375°F (190°C). Place the muffin tray in the oven and bake for about 18-20 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.

    Cooling Off: Once baked, remove the muffins from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely.

    Serving Suggestions

    These Lemon Ricotta Muffins are best enjoyed warm, straight out of the oven. Pair them with a cup of freshly brewed coffee or a glass of cold milk for the ultimate indulgence. You can also sprinkle some powdered sugar on top for an extra touch of sweetness.


    In conclusion, Lemon Ricotta Muffins are a delightful treat that’s perfect for any occasion. With their light and fluffy texture, combined with the tangy flavor of lemon and the creamy richness of ricotta cheese, they’re sure to become a new favorite in your baking repertoire. So why wait? Gather your ingredients and start baking up a batch of these heavenly muffins today!


    1. Can I use low-fat ricotta cheese in this recipe?

    Absolutely! While whole milk ricotta cheese adds a creamy richness to the muffins, you can substitute it with low-fat ricotta cheese if you prefer a lighter option.

    2. Can I freeze these muffins for later?

    Yes, you can! Once the muffins have cooled completely, place them in an airtight container or freezer bag and freeze for up to three months. When ready to enjoy, simply thaw them at room temperature or reheat them in the microwave for a few seconds.

    3. Can I use bottled lemon juice instead of fresh lemon juice?

    While fresh lemon juice yields the best flavor, you can use bottled lemon juice as a substitute if you don’t have fresh lemons on hand. Just make sure to adjust the quantity according to your taste preferences.

    4. Can I add other mix-ins to the batter, like blueberries or poppy seeds?

    Absolutely! Feel free to get creative with this recipe. You can add your favorite mix-ins such as blueberries, raspberries, or even chocolate chips for a personalized touch.

    5. How long do these muffins stay fresh?

    These muffins are best enjoyed within 2-3 days of baking. To keep them fresh, store them in an airtight container at room temperature. If they start to lose their freshness, you can refresh them in the microwave for a few seconds before serving.

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