These Lemon Ricotta Muffins will make your morning feel like a little celebration.
They are light with a bright citrus tang, and a texture more cake-like than muffinish.
Ricotta adds a smooth richness that its cousin cottage cheese can’t match.
There is more sugar in these than I usually put in muffins, so they aren’t an everyday sort of thing. But once in a while, they are exactly right.
Sunshine on your table.
Lemon Ricotta Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
These muffins are light and lemony with a cake like texture.
Ingredients
- 1 cup / 250 ml ricotta cheese
- 1/2 cup / 125 ml lemon juice
- 1/4 cup / 60 ml olive oil
- 2 eggs
- 1/3 cup / 80 ml sour cream
- 1 cup / 250 ml all-purpose flour
- 1 cup / 250 ml whole wheat flour
- 1 cup / 250 ml sugar
- 1 teaspoon / 5 ml salt
- 1 teaspoon / 5 ml baking soda
- 1 teaspoon / 5 ml baking powder
- Nutmeg for dusting tops
Glaze:
- 2 tablespoons / 30 ml icing sugar or confectioner's sugar
- 1 tablespoon / 15 ml lemon juice
Instructions
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Preheat oven to 400 degrees F / 204 degrees C.
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Grease a 12-cup muffin pan.
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In mixing bowl, beat together ricotta, 1/2 cup / 125 ml lemon juice, olive oil, eggs and sour cream.
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In separate bowl stir together all-purpose flour, whole wheat flour, sugar, salt, baking soda and baking powder.
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Pour ricotta mixture over the flour and stir to combine. Mix just until the dry ingredients are moistened. Do not overmix. The batter will be a bit stiff.
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Spoon batter into prepared pan. Sprinkle very lightly with nutmeg.
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Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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While muffins are baking, make the glaze by stirring together the icing sugar and lemon juice.
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When muffins are removed from oven, brush with glaze and remove from pan.
Recipe Notes
Try one of these variations:
1 - Replace 1/2 cup of the whole wheat flour with cornmeal.
2 - Add 1 cup blueberries or raspberries.
3 - Melt 1/4 cup of white chocolate chips with 1 tablespoon of cream. Drizzle over cooled muffins.
Yum! Lemon is one of my favorite recipes, and combining lemon and ricotta sounds fantastic:) a perfectly delish breakfast!
These are popular in my house for breakfast. When I first made them, two of my three were very unsure about the cheese idea, but they got on board once they tasted them 🙂
Lemon and ricotta is such a great pairing. These muffins sound wonderful; bookmarking to try soon!
Thanks for dropping by:)
Thanks for dropping by 🙂 I love the combination- these are good with some cranberries tossed in, too, for the holidays 🙂
anything with lemon makes me smile! love the richness of ricotta — great looking recipe! am going to pin for later 🙂
I love lemon, too 🙂 Thanks for pinning 🙂
Have to try your recipe. Using ricotta sounds delicious. Thanks for sharing!
The Ricotta is really nice 🙂 With a bit of frosting, this could even work as a cake.
These look lovely! …like sunshine on your table 🙂 Can’t wait to make these – and then eat them!
I think any extra sunshine we can get at this time of year is good 🙂 Thanks for dropping by:)
Oh I love the idea of ricotta cheese in muffins. These are definitely a bit of sunshine on your table! Thanks for the recipe Mary 🙂
Thanks for stopping by 🙂 Ricotta really adds a nice texture – makes things surprisingly light.