• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
  • My Store
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • My Store
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Baked Goods » Lemon Ricotta Muffins: Bursting with Flavor!

    Lemon Ricotta Muffins: Bursting with Flavor!

    April 19, 2020 , Updated March 3, 2021 Maria 51 Comments

    Jump to Recipe
    Lemon Ricotta Muffins cooling off on a wire rack.

    Do you have some leftover ricotta? How about making these Lemon Ricotta Muffins? These are perfectly sweetened with a light texture. The lemon sugar topping provides an extra burst of citrus with a little crunch.

    Lemon Ricotta Muffins cooling off on a wire rack.
    Lemon Ricotta Muffins

    There is no better combination than lemon and ricotta.

    These ingredients are great in both sweet and savory dishes. Some great examples are pancakes, cookies or simply topping lemon pasta with a big scoop of ricotta cheese. 

    Today, we will be using the simplest method to make these moist muffins. The dry and wet ingredients are first combined separately, then they are quickly blended together and baked. 

    The result is a lightly sweetened lemony quick bread that is great to have at breakfast, as a snack or quite frankly, anytime! 

    Let me show you how easy this is!

    Lemon muffins on a plate.

    How to make lemon sugar

    Place ½ a cup of granulated sugar and 2 teaspoons of lemon zest (organic) in a small bowl.

    Lemon sugar in a bowl on a wooden table.

    Use your fingertips to rub these two ingredients together for a couple of minutes.

    Remove 1 tablespoon and set it aside. This will be used to sprinkle over the muffins before they are baked.

    Instructions

    Let’s begin by preheating the oven to 400° F (200 ° C). 

    Place the oven grate in the middle of the oven.

    Grease or line a 12-cup muffin pan with paper liners; set aside for now.

    In a large mixing bowl, whisk the dry ingredients together for 1-2 minutes. 

    More specifically: 2 cups of all-purpose flour, 2¼ teaspoons of baking powder, ½ teaspoon of salt and the lemon sugar. 

    Next, let’s combine the wet ingredients.

    The wet ingredients are whisked together in a bowl.

    In a medium-sized bowl, whisk two eggs with ¼ cup of vegetable oil, ⅓ cup of milk, 1 cup of ricotta and ½ teaspoon almond extract.  

    For best results, take out the eggs, milk and ricotta 30 minutes before planning to start the recipe.

    The wet ingredients are combined with the dry ingredients.

    Add the wet ingredients to the dry and stir, until just combined and you no longer see any dry streaks. Make sure to properly scrape the sides and the bottom of the bowl. 

    Notice that this is a thick batter. 

    Fill the muffin tins two-thirds full with the help of a disher or ice cream scoop. 

    Sprinkle lemon sugar evenly over the tops.

    Bake for 18 to 22 minutes or until top bounces back when lightly touched.

    Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.

    Tips

    • Preheat the oven to 400° F (200 ° C).
    • For best results, take out the eggs, milk and ricotta 30 minutes before planning to start the recipe.
    • Use high-quality ricotta for the best results.
    • Use a micro-plane or a box grater for grating the lemon zest, the bright yellow outer layer of the peel. Avoid grating the white pith as it is bitter tasting.
    • Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large air tunnels in the finished product.
    • Once the wet and dry ingredients are combined, quickly portion the batter as the baking powder is activated.
    • Sprinkling lemon sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. 

    How to store lemon ricotta muffins

    Store at room temperature, for up to 2 days, in an airtight container. For longer storage, wrap individually in plastic wrap and freeze.

    Does the ricotta need to be drained?

    If using homemade ricotta, no. If you see an excessive amount of liquid from your commercial product, it is probably best to strain it.

    More lemon ricotta recipes

    If you like lemon ricotta recipes, take a look at these Fluffy Pancakes. Truly the perfect recipe for a weekend treat. If you prefer something a little sweeter, these Lemon and Ricotta Cookies are for you.

    Recipe origins

    As much as I love making biscotti, muffins are another obsession of mine.

    From the beginning of my career as a dietitian, I got the privilege of working with some wonderful individuals.

    Looking back, at one particular hospital experience, I was very fortunate to be involved with the social committee of this institution.

    My colleagues and I got to plan holiday parties, children’s Christmas parties and my favorite, bake sales that raised funds for our residents!   

    Over 10 years ago I bought a cookbook that focused on baked goods for fundraising activities. The recipe for citrus muffins were an instant hit.

    As usual, I made a couple of changes to the original recipe. I swapped the butter for oil and used lemon sugar. 

    Often times, I will add just a few drops of almond extract.

    Bakery-style muffins with a lemon sugar crunch… I do hope you get a chance to try them.

    Enjoy!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made these Lemon Muffins, I would love to hear about it in the comments below and be sure to rate the recipe!

    A lemon ricotta muffin set on a wire rack.

    Lemon Ricotta Muffin

    Do you have some leftover ricotta? How about making these Lemon Ricotta Muffins? These are perfectly sweetened with a light texture. The lemon sugar topping provides an extra burst of citrus with a little crunch.
    5 from 12 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 8 minutes
    Cook Time: 22 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 198kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    Lemon Sugar:

    • ½ cup granulated sugar
    • 2 teaspoons lemon zest freshly grated

    Dry Ingredients:

    • 2 cups all-purpose flour 284 grams
    • 2¼ teaspoons baking powder
    • ½ teaspoon salt

    Wet Ingredients:

    • 2 eggs
    • ¼ cup vegetable oil
    • ⅓ cup milk
    • 1 cup ricotta cheese
    • ½ teaspoon almond extract

    Instructions

    To Make the Lemon Sugar:

    • Place the granulated sugar and the zest (organic) in a small bowl.
    • Use your fingertips to rub these two ingredients together for a couple of minutes.
    • Remove 1 tablespoon of lemon sugar and set it aside. This will be used to sprinkle over the muffins before they are baked.

    To Make the Muffins:

    • Preheat the oven to 400℉/200℃. Position rack to middle.
    • Grease or line a 12-cup muffin pan with paper liners; set aside for now.
    • In a large mixing bowl, whisk the dry ingredients ( flour, baking powder, salt and lemon sugar) together for 1-2 minutes. Set aside.
    • In a medium bowl, whisk together the room temperature wet ingredients.
    • Add the wet mixture all at once to the dry ingredients. Stir just until moistened. This is a thick batter.
    • Fill the muffin tins two-thirds full with the help of a disher or ice cream scoop. 
    • Sprinkle lemon sugar evenly over the tops.
    • Bake for 18-22 minutes or until top bounces back when lightly touched.
    • Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Preheat the oven to 400° F (200 ° C).
    • For best results, take out the eggs, milk and ricotta 30 minutes before planning to start the recipe.
    • Use high-quality ricotta for the best results.
    • Use a micro-plane or a box grater for grating the lemon zest, the bright yellow outer layer of the lemon peel. Avoid grating the white pith as it is bitter tasting.
    • Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large air tunnels in the finished product.
    • Once the wet and dry ingredients are combined, quickly portion the batter as the baking powder is activated.
    • Sprinkling lemon sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. 
    How to store: Store at room temperature, for up to 2 days, in an airtight container. For longer storage, wrap individually in plastic wrap and freeze.
    Does the ricotta need to be drained? If using homemade ricotta, no. If you see an excessive amount of liquid from your commercial product, it is probably best to strain it.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

    Nutrition

    Serving: 1serving | Calories: 198kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 129mg | Potassium: 139mg | Fiber: 1g | Sugar: 9g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!
    • Facebook
    • Yummly
    • Reddit
    • Email

    Filed Under: Baked Goods, Ricotta Cheese

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Isaac

      September 17, 2022 at 7:16 pm

      They turned out nicely but mine didn’t brown like the photo. They remained very pale.

      Reply
      • Maria

        September 18, 2022 at 8:31 pm

        Thanks for your comment Isaac. The only thing I can think of is that all ovens heat a little differently. You can always try to put them under the broiler for 30 seconds, but keep an eye on them as they might quickly burn.

        Reply
    2. Patricia Mapley

      August 23, 2022 at 12:18 pm

      5 stars
      Excellent muffins. Easy to make and eat. I made exactly as written except for extract. I used vanilla.

      Reply
      • Maria

        August 23, 2022 at 1:41 pm

        How wonderful Patricia! Thanks for sharing ♥

        Reply
    3. Melanie

      May 02, 2022 at 2:36 pm

      5 stars
      Just made these and they’re absolutely delicious! The ricotta makes them so moist. I used a citrus extract (from KA Flour) instead of almond, and I added frozen blueberries (tossed in a little flour) into the batter, as well. I will be pinning these so I can definitely make again!
      I appreciate that the entire recipe only uses 1/2 cup sugar, too.

      Reply
      • Maria

        May 11, 2022 at 4:29 pm

        How wonderful! Thanks for sharing Melanie!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    Best Soup Recipes

    • Escarole and White Bean Soup
    • Italian Lentil Soup Recipe: Simply Delicious!
    • Swiss Chard Soup with Sausage Recipe
    • Easy White Bean Soup Recipe: Gluten-free and Vegan
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 She Loves Biscotti

    Copyright © 2023