About
Looking for the perfect balance of light, fluffy, and indulgent? These Lemon-Ricotta Muffins are a delightful twist on your classic muffin recipe. The creamy ricotta adds a soft, moist texture, while the fresh lemon juice and zest provide a burst of citrusy brightness. Every bite is a perfect blend of sweet and tangy, with a golden, slightly crisp top that makes them utterly irresistible.
Serves: 12
Cook time: 40 min
Difficulty: easy
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup (150 g) granulated sugar + for sprinkling
- 1/2 cup (115 g) butter, melted
- 1 cup (250 g) ricotta cheese
- Juice of 1 lemon (about 2-3 tablespoons)
- Zest of 2 lemons
- Pinch of salt
Step-by-step
1
Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin, or prepare 12 muffin cups.
2
In a large bowl, beat the eggs with the sugar until smooth and slightly fluffy. Add the melted butter, ricotta cheese, lemon juice, and lemon zest. Stir until fully combined.
3
In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
4
Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
5
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. Optionally, sprinkle a little sugar on top for a sweet, golden crust.
6
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the muffins are lightly golden on top.
7
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Flavorjazz 
Leave a comment