These Lemon Ricotta Muffins are light, fluffy, and bursting with zesty flavor! The ricotta adds creaminess, making them super moist and perfect for breakfast or a snack.
Honestly, I can hardly resist the lemony aroma while they bake. They make my kitchen smell like a sunny day! Add a little glaze, and you’ve got a real treat!
I love serving these muffins warm with a cup of tea. They are quick to whip up, and you’ll wonder how you ever lived without them. Enjoy every bite!
Key Ingredients & Substitutions
Ricotta Cheese: This is the star ingredient that keeps muffins moist. If you’re looking for a lighter option, cottage cheese can work too—just blend it to get a smoother texture.
Lemon: Fresh lemons bring the best flavor. If you can’t find fresh ones, bottled lemon juice is okay, but the zest is key for extra zing. Try using lime as a fun substitute for a different twist!
Vegetable Oil: While vegetable oil is great for moisture, you can easily swap it with melted coconut oil or even unsweetened applesauce for a lighter muffin.
All-Purpose Flour: For gluten-free muffins, use a 1:1 gluten-free flour blend. This works well and keeps the texture nice and fluffy.
How Do I Ensure My Muffins Turn Out Light and Fluffy?
The key to fluffy muffins is not to overmix the batter! Mixing too much can develop gluten, making the muffins dense. Here’s how to get it right:
- Whisk the dry ingredients separately and set them aside.
- When combining the wet and dry ingredients, stir just until you see the flour disappear. Lumps are okay!
- Be gentle as you fold the batter to keep air in. This will make your muffins rise beautifully!
How to Make Lemon Ricotta Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese
- ⅓ cup vegetable oil
- 1 lemon, juiced and zested
- 1 teaspoon vanilla extract
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons lemon juice
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 18-20 minutes to bake. So total, you’re looking at around 30-35 minutes to enjoy these delightful lemon ricotta muffins from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners. This will make it easy to remove the muffins when they’re done baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Give it a good mix to ensure that all the dry ingredients are well combined. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, whisk together ½ cup of granulated sugar and 1 large egg until the mixture becomes light and fluffy. Next, add in 1 cup of ricotta cheese, ⅓ cup of vegetable oil, the juice and zest from 1 lemon, and 1 teaspoon of vanilla extract. Mix everything together until it’s completely combined and smooth.
4. Mix Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture. Stir gently with a spatula or a spoon until just combined. Be careful not to overmix; it’s okay if a few lumps remain!
5. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about ¾ full. This helps them rise nicely without overflowing!
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin; if it comes out clean, they are ready!
7. Make the Glaze:
While the muffins are cooling, prepare the glaze. In a small bowl, whisk together ½ cup of powdered sugar and 2 tablespoons of lemon juice until smooth. This glaze will add a delicious touch to your muffins!
8. Drizzle and Enjoy:
Once the muffins have cooled a bit, drizzle the glaze over the top of the muffins. Now they’re ready to be enjoyed! Perfect for breakfast or as a sweet treat anytime of the day!
## FAQ for Lemon Ricotta Muffins
Can I Substitute the Ricotta Cheese?
Yes, you can substitute ricotta cheese with cottage cheese for a similar texture, but make sure to blend it until smooth first. You can also use Greek yogurt, which will add a slight tanginess but keep the muffins moist.
How Can I Make These Muffins Healthier?
To make these muffins a bit healthier, consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar by ¼ cup or replace part of it with honey or maple syrup for natural sweetness. Just keep in mind that using liquid sweeteners may affect the moisture level, so you might need to adjust the liquids slightly.
What’s the Best Way to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. If you want to keep them longer, freeze them in a freezer-safe bag or container for up to 3 months. To thaw, simply leave them out at room temperature or microwave them for a few seconds.
How Can I Enhance the Lemon Flavor?
For an extra burst of lemon flavor, you can add more lemon zest to the batter or use lemon extract in addition to the vanilla extract. Just a teaspoon can go a long way in intensifying that citrusy taste!
