Lemon Ricotta Muffins
These Lemon Ricotta Muffins are lightly sweet, tender and have just the right amount of lemon tartness – absolutely the best lemon muffin recipe you will ever make or eat!
Lemon Ricotta Muffin Recipe
Ricotta cheese is so expensive where I live now – it’s $8 for just a tiny little tub of it. (If you’re lucky enough to live near an Aldi, count your blessings!) So, if I buy ricotta for one recipe, you better believe that I’m going to find some way to use of the rest of the container so that none of it goes to waste. (*Note: if ricotta cheese is also super expensive where you live, check out my recipe questions’ section below for my suggested substitutes.)
I’m so glad I decided to adapt my favourite olive oil muffins recipe to create this lemon ricotta muffin recipe because it is HANDS DOWN my absolute favourite lemon muffin I have ever had! I’m usually content after eating just one treat, but every time I had one of these muffins they were so good I couldn’t help but crave a second.
Even though my lemon poppyseed muffin recipe is my far the most popular muffin recipe on this site, I personally from now on will be making THESE lemon ricotta muffins and just adding poppyseeds to the batter whenever I crave a lemon poppyseed muffin.
Why add ricotta to baked goods? The creamy ricotta cheese balances out the olive oil by giving these muffins a light, fluffy texture similar to a tender cake. It has a naturally mild, sweet taste – unlike cream cheese or mascarpone cheese which would compete with the lemons for the flavor spotlight.
The gentle sprinkle of white sugar on the top is optional but I love the textural contrast the crunchy sugar topping provides against the light, fluffy muffins.
Lemon Ricotta Muffin Variations:
- make lemon poppy seed muffins by adding 2 Tablespoons of poppy seeds
- add some flavor and contrast by stirring in a cup of berries – blueberries, raspberries, chopped cherries, etc.
- swap out the lemon for another citrus – oranges or grapefruits would be delicious
Can I use something else instead of ricotta cheese to make ricotta muffins? Yes, in a pinch you can use cottage cheese. First, drain the cottage cheese to remove the excess whey/liquid. Then whip up the curds that remain with a hand mixer before using in this recipe.
You can alternatively make your own ricotta cheese with just whole milk and lemon juice – just be sure to drain it really well before using in this recipe.
How to store lemon ricotta muffins: these muffins can be stored in an airtight container at room temperature for about 3-4 days, or kept in the fridge for about a week.
To freeze, place in a ziptop freezer bag or your favourite freezer containers and freeze for up to 2 months. (This set of freezer containers is a crazy bargain.) Thaw overnight before serving.
More Lemon Desserts:
Lemon Ricotta Muffins Ingredients
- All-Purpose Flour
- Baking Powder
- Salt
- White Sugar
- Lemon Zest
- Olive Oil
- Ricotta Cheese
- Eggs
- Lemon Juice
- Vanilla Extract
- Milk
Scroll down to the printable recipe card for full measurements.
Tip: add poppy seeds, blueberries, raspberries or white chocolate chips to the batter, if desired.
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Whisk
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
How to Make Lemon Ricotta Muffins
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 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.
Pin this Lemon Ricotta Muffin recipe for the next time you have some extra ricotta on hand – or a lemon dessert craving strikes:
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Lemon Ricotta Muffins
These Lemon Ricotta Muffins are lightly sweet, tender and have just the right amount of lemon tartness - absolutely the best lemon muffin recipe you will ever make or eat!
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 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.
Notes
If you don't have ricotta cheese, you can use cottage cheese. First, drain the cottage cheese to remove the excess whey/liquid. Then whip up the curds that remain with a hand mixer before using in this recipe.
Tip: add poppy seeds, blueberries, raspberries or white chocolate chips to the batter, if desired.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 38mgSodium: 205mgCarbohydrates: 26gFiber: 1gSugar: 9gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy lemon ricotta muffins as much as mine does!
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