Ricotta Lemon Muffins
These Ricotta Lemon Muffins are super moist, fluffy, and packed with flavor!
Prep Time5 minutes mins
Cook Time22 minutes mins
Total Time27 minutes mins
Servings: 12 Muffins
Calories: 212kcal
hand mixer
muffin pan
Cupcake Liners
Small bowl
Whisk
Large bowl
Wire rack
- 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
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.
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