Name: Lemon Ricotta Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup white sugar; 1 cup ricotta cheese; 1/2 cup unsalted butter, softened; 1 large egg; 1 large lemon, zested and juiced; 1/2 cup confectioner’s sugar; 2 tablespoon lemon juice, or more as needed

Lemon Ricotta Muffins

These lemon ricotta muffins, topped with a quick lemon glaze, are delightful for breakfast or brunch. Ricotta cheese makes them tender and light.

40 min total 15 min prep 25 min cook 12 285 cal

Instructions

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1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin or spray with nonstick spray.
2 Whisk together flour, baking powder, baking soda, and salt together in a bowl. Set aside.
3 Beat sugar, ricotta, and butter together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add egg, lemon zest, and juice, and mix on low speed until just combined.
4 Add flour mixture and mix until just combined. The mixture will be thick. Scoop batter evenly into muffin cups, filling to the top.
5 Bake until a toothpick inserted near the center comes out clean, 21 to 24 minutes. Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
6 For glaze, whisk confectioner’s sugar with lemon juice until smooth in a small bowl.
7 Drizzle over cooled muffins and let set.