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5 from 3 votes

Ricotta Lemon Muffins

These Ricotta Lemon Muffins are super moist, fluffy, and packed with flavor!
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 212kcal

Equipment

  • hand mixer
  • muffin pan
  • Cupcake Liners
  • Small bowl
  • Whisk
  • Large bowl
  • Wire rack

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.

Nutrition

Serving: 1Muffin | 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