Ricotta Lemon Muffins
These Ricotta Lemon Muffins are super moist, fluffy, and packed with flavor!
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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
- ½ teaspoon Salt
- ½ cup White Sugar
- Lemon Zest from 1 lemon
- ⅓ cup Olive Oil
- 1 cup Ricotta Cheese
- 2 Eggs
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- ¼ 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