• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Unlikely Baker®
  • Home
  • Ice Cream
  • Recipes
    • Cakes
    • Cupcakes and Muffins
    • Cookies
    • Brownies and Bars
    • Pies and Tarts
    • Bread and Biscuits
    • Breakfast and Brunch
    • No Bake Desserts
    • Ice Cream and Frozen Treats
    • Filipino Desserts and Kakanin
    • Filipino Cuisine
    • Other Sweet Treats
    • Video Recipes
    • Ube Recipes
    • Lemon and Citrus Recipes
    • Savoury Recipes
    • Drink Recipes
    • Recipe Collections
  • Contact
  • About Me
    • Hello
    • Terms of Use
  • Recipe Index
menu icon
go to homepage
  • Home
  • Berry Desserts
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Berry Desserts
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Cupcakes and Muffins

    Easy Lemon Ricotta Muffins Recipe

    by Jolina | Published: September 12, 2016 | Last Updated: April 15, 2021 | 62 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

    • Share
    • Flip
    • Tweet
    • Share
    • Send
    Jump to Recipe Jump to Video
    Pin for Lemon Ricotta Muffins Recipe (step-by-step photos).
    Pin for Lemon Muffins with Ricotta Cheese.
    Pin for Light and Tender Lemon Ricotta Muffins.
    Pin for Lemon Ricotta Muffins Recipe.

    Lemon ricotta muffins are crunchy outside, soft and tender inside. They’re light, lemony and a breeze to make. Perfect for breakfast, brunch, Easter, Mother’s Day, any day, everyday. 

    (Looking for lemon ricotta cake? Try this Meyer lemon ricotta pound cake. Light, lemony, delicious. And if it’s cookies you’re craving, try these lemon ricotta cookies from Lisa over at Little Bit Recipes.)

    Freshly baked lemon ricotta muffin on a plate.
    Jump To hide
    Why you’ll love this recipe
    How to make
    Expert baking tips
    Recipe FAQs
    Leftover ricotta recipes
    Lemon Ricotta Muffins

    Ricotta cheese is usually used in savoury recipes like lasagna but works really well in sweets and baked goods too. It makes them soft, light and so tender. 

    Bon Appetit actually calls ricotta cheese the “fluffiest cheese in the land”. And they couldn’t be more true!

    This recipe is based on Giada De Laurentiis’ lemon muffins (which she calls Lemon Ricotta Biscuits) but through the years, I’ve tweaked her recipe here and there to suit my lemony palette, and made it that much easier to make. 

    The muffins remain gloriously lemony, best lemon muffins ever. Let’s get to it.

    Why you’ll love this recipe

    If you haven’t baked with ricotta cheese before, this is a great recipe to try.

    • Easy and straightforward steps. This is a tried and tested recipe with simple steps. You’ll master it in no time!
    • Deliciously tender. And it always results to moist, tender, delicious muffins, perfect for breakfast, brunch, afternoon tea, and more!
    • Easy to customize. The recipe is also easy to customize if you want to mix things up. You can add blueberries, make a lemon glaze, serve as is or top with butter and jam.
    • Perfect for leftover ricotta. More importantly, it’s a great recipe to use up your leftover ricotta cheese! 

    How to make

    single lemon muffin on a plate

    Ingredient notes and baking tools

    To make these lemon ricotta muffins, you’ll need simple ingredients and pantry staples like all purpose flour, baking soda, baking powder, sugar and unsalted butter.

    A few things to keep in mind:

    • Ricotta cheese — I recommend using full fat ricotta cheese for best results. And if you know how to make your own, go for it.
    • Lemons — this recipe calls for regular lemons however, if it’s Meyer lemon season, I usually use those because I’m a fan. Note that Meyer lemons are sweeter and less tangy so your muffins will reflect that.

    As far as tools go, you’ll need a 12-cavity muffin pan or cupcake pan and paper liners.

    You don’t need a mixer to make this recipe. We’ll do everything by hand.

    Step-by-step instructions

    These lemon ricotta muffins are so easy to make! 

    Start by preheating your oven to 350F. Line a muffin pan with paper liners.

    Flour mixture in a bowl.

    In a medium bowl, whisk flour, baking powder, baking soda and salt until combined.

    Dry ingredients in a bowl.

    Set aside.

    Butter sugar and lemon zest.

    In a large bowl, whisk sugar, melted butter and lemon zest.

    Wet ingredients for lemon muffins.

    Whisk until incorporated.

    Ricotta cheese added to wet ingredients.

    Add ricotta cheese.

    Wet ingredients for lemon muffins.

    Continue to whisk until combined.

    Egg added to ricotta cheese mixture.

    Add a large egg and fresh lemon juice.

    Ricotta cheese mixture.

    Stir until well blended.

    Flour on top of ricotta cheese mixture.

    Add your dry ingredients to your wet ingredients a third at a time and stir until just blended.

    Lemon ricotta muffins batter.

    Careful not to over mix the batter. It will be thick and sticky.

    Lemon ricotta muffins batter on muffin pan.

    Transfer your muffin batter into your prepared muffin cups.

    Lemon muffins batter with sugar.

    Sprinkle the top with sugar

    Bake for 25 minutes or until the tops turn a light golden brown and a toothpick inserted in the middle of a few muffins comes out with minimal dry crumbs.

    Allow the lemon muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely. We like to serve these muffins a little warm.

    Expert baking tips

    freshly baked lemon muffins with ricotta cheese

    It’s the easiest recipe, isn’t it? Simple, straightforward, a really quick way to get our lemon fix.

    Though have you ever had your muffins sink in the centre?

    I’ve had that happen to me a few times so here are a few tips I’ve learned along the way to make sure muffins always have that lovely domed top:

    • Do not over mix the batter. If you’ve been mixing it for 30 seconds, that’s already too long. As long as you don’t have massive patches of flour in your bowl, you’re good.
    • Also, stir gently. Avoid doing any vigorous stirring because this will make your muffins tough. 
    • Stir by hand as much as possible. There’s less chance of overworking the batter vs when using an electric mixer.
    • Do not over bake. Over baking results to hard muffins so you’ll want to watch your baking time. Minimal dry crumbs on your tester is perfect.

    Remember that you’re not looking for a smooth batter but a really lumpy one so that when you scoop it onto your muffin liners they plop onto the liners like a blob and don’t flow like cupcake batters usually do.

    Recipe FAQs

    soft and fluffy interior of a lemon ricotta muffin
    Can I use lemon sugar in this recipe?


    You can definitely use lemon sugar in this recipe; I often do. 

    Simply rub lemon zest and granulated sugar together with your fingers until slightly moist and thoroughly fragrant.

    Doing this before adding them in the batter releases all of that lemony goodness in the lemon zest for a wonderful burst of lemon flavour.

    Interested to make a batch of lemon sugar for future use? Check out this lemon sugar recipe with tips and tricks.

    Do I need to drain ricotta cheese before using?


    I don’t usually drain ricotta cheese before using it in my recipes.

    The ricotta cheese that I get is moist but not excessively so. 

    However, if you notice a ridiculous amount of liquid in the tub of your cheese, best to strain it before using.

    How long do these lemon muffins last?


    Lemon ricotta muffins are best eaten the day they are baked but they will keep in an airtight container on the counter for up to 3 days.

    They will lose that crunchy exterior but will still be soft and fluffy inside.

    We like to warm them in the microwave for 15-20s wrapped loosely with a damp paper towel.

    These lemon ricotta muffins are delightfully crunchy outside, and soft and moist inside. They’re also full of lemon flavour that lemon lovers will appreciate.

    They’ll make a great addition to your brunch spread, you can serve them to guests at a baby or bridal shower, you can bring them on your spring and summer picnics.

    Enjoy!

    Leftover ricotta recipes

    Looking for recipes for your leftover ricotta cheese? Check these out:

    • Slice of strawberry ricotta cake with whipped cream and strawberries.
      Strawberry Ricotta Cake (Easy No-Fail Recipe)
    • Meyer Lemon Ricotta Pound Cake
      Meyer Lemon Ricotta Pound Cake (Video)
    • Chocolate Chip Ricotta Muffins
      Chocolate Chip Ricotta Muffins
    • Light Fluffy Lemon Ricotta Pancakes
      Light Fluffy Lemon Ricotta Pancakes

    And explore this collection of more than 70 recipes of leftover ricotta recipes!

    Happy baking!

    Did you make this recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Lemon Ricotta Muffin on a Plate.

    Lemon Ricotta Muffins

    Author: Jolina
    Lemon ricotta muffins are crunchy outside, soft and tender inside. They’re light, lemony and a breeze to make. Perfect for breakfast, brunch, Easter, Mother’s Day, any day, everyday.
    5 from 65 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Brunch, Snack
    Cuisine North American
    Servings 12 muffins
    Calories 246 kcal

    Equipment

    • Cupcake Muffin Pan
    • Greaseproof Liners
    • Cookie Scoop
    • Mixing Bowls

    Ingredients
     
     

    • 2 cups all purpose flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 cup granulated sugar plus more for sprinkling
    • ½ cup unsalted butter melted and slightly cooled
    • 2 tbsp lemon zest
    • 1 cup ricotta cheese
    • 1 pc large egg room temperature
    • 4 tbsp fresh lemon juice

    Instructions
     

    • Preheat your oven to 350F. Prep a muffin pan by lining with paper liners.
    • In a medium bowl, whisk 2 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Set aside.
      Dry ingredients in a bowl.
    • In a large bowl, whisk 1 cup sugar, ½ cup melted butter and 2 tablespoons lemon zest until smooth and incorporated.
      Wet ingredients for lemon muffins.
    • Add 1 cup ricotta cheese and whisk until combined.
      Wet ingredients for lemon muffins.
    • Add the egg and 4 tablespoons fresh lemon juice until well incorporated.
      Ricotta cheese mixture.
    • Add your flour mixture about a third at a time and stir until just blended (the batter will be thick and sticky).
      Lemon ricotta muffins batter.
    • Transfer and evenly divide your batter into your 12 muffin cups.
      Lemon ricotta muffins batter on muffin pan.
    • Sprinkle with sugar and bake for 25-30 minutes or until the muffins turn a light golden brown and a toothpick inserted in the centre of a few muffins comes out with minimal dry crumbs.
      Lemon muffins batter with sugar.
    • Cool in the pan for 5 minutes then transfer to a wire rack to cool completely (or you can serve them warm).

    Video

    Notes

    1. If your muffins are getting too brown too quickly, loosely cover with aluminum foil and continue baking.
    2. For a more pronounced lemon flavor, you can add another tablespoon of lemon zest or make a simple lemon glaze.
    3. See post for more baking tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 246kcalCarbohydrates: 34gProtein: 5gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 31mgSodium: 162mgPotassium: 70mgFiber: 1gSugar: 17gVitamin A: 329IUVitamin C: 3mgCalcium: 57mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    More Cupcakes and Muffins

    • A bowl of freshly baked mochi muffins.
      Mochi Muffins — Easy 1-Bowl Recipe
    • A group of cheese cupcakes on a wooden board.
      Easy Cheese Cupcakes Recipe
    • Close up shot of leche flan cupcakes.
      Flan Cupcakes Recipe
    • Dulce de leche cupcakes with dulce de leche frosting on a table.
      Dulce de Leche Cupcakes with Dulce de Leche Buttercream
    • Share
    • Flip
    • Tweet
    • Share
    • Send

    Reader Interactions

    Comments

    1. Mimi

      January 11, 2025 at 8:39 am

      5 stars
      Delish! Thank you for this recipe. So easy to make and yummy!

      Reply
      • Jolina

        January 13, 2025 at 7:44 am

        Glad you liked them Mimi!

        Reply
    2. Jennie

      July 31, 2024 at 6:24 am

      1 star
      These tasted fine but not very lemony and even add a little more lemon zest. They were not muffin-like at all. They were more like cupcakes and they sunk in the middle. I followed the directions to a T ( with the exception of adding more zes). I. Will not be using this recipe again

      Reply
      • Jolina

        July 31, 2024 at 2:42 pm

        Hi Jennie, sorry to hear you didn’t like the muffins. We’ve always had great success with this recipe. I hope you find a muffin recipe more to your liking.

        Reply
    3. Lauren Rogers

      March 15, 2024 at 9:00 pm

      5 stars
      Made these for a brunch tomorrow and ofc had to test one tonight. This recipe is so tasty and so easy. The directions are well written and incredibly easy to follow. I ended up adding blueberries to half and made a lemon/powdered icing on top because I’m extra like that. But love this recipe and will def make them again!!

      Reply
      • Jolina

        March 19, 2024 at 9:54 am

        That’s awesome Lauren! Blueberries are a delicious addition. Enjoy!

        Reply
    4. Sandal

      December 22, 2023 at 6:08 pm

      5 stars
      I only had 1/2 cup of ricotta and one lemon so I halved the recipe. There was enough for 8 muffins. We love lemon and thought it needed more lemon so next time I will increase the lemon rind. A very easy recipe!

      Reply
      • Jolina

        December 28, 2023 at 12:15 pm

        Glad you liked them Sandal!

        Reply
    5. Pinky

      May 30, 2023 at 8:11 pm

      5 stars
      These lemon muffins were so good! First time baking with ricotta and definitely won’t be the last. Thanks for the recipe!

      Reply
      • Jolina

        May 31, 2023 at 8:28 am

        Glad you liked them Pinky!

        Reply
      • Jenny

        September 01, 2023 at 2:33 pm

        5 stars
        These muffins are so delicious and so simple. I have made them several times and have also swapped swapped out the lemon for lime and my family and I love them just as much as the lemon. They are my absolute favorite!! Thank you for the fabulous recipe!

        Reply
    6. Ada

      May 23, 2023 at 10:06 pm

      5 stars
      My kids loved these muffins. We added a little bit more sugar on top and maybe next time I will make a lemon glaze.

      Reply
      • Jolina

        May 24, 2023 at 10:21 am

        Happy to hear that Ada! A lemon glaze would be a delicious addition.

        Reply
    « Older Comments
    4.94 from 65 votes (55 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    Primary Sidebar

    Pin for Lemon Ricotta Muffins Recipe (step-by-step photos).
    Pin for Lemon Muffins with Ricotta Cheese.
    Pin for Light and Tender Lemon Ricotta Muffins.
    Pin for Lemon Ricotta Muffins Recipe.

    Hi, I’m Jolina! And I’m definitely a late bloomer, a thoroughly unexpected baker.

    More about me →

    Popular

    • Pecan Bars Recipe
      Bourbon Pecan Pie Bars with Shortbread Crust
    • Ube Cake (Filipino Purple Yam Cake)
      Ube Cake (Filipino Purple Yam Cake)
    • Best Lemon Cheesecake
      The Best Lemon Cheesecake. Ever.
    • Classic Buttermilk Scones
      Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes

    Spring Desserts

    • Strawberry Rhubarb Galette
      Strawberry Rhubarb Galette
    • A stack of raspberry white chocolate cookies on a plate.
      Raspberry White Chocolate Cookies
    • Photo of ricotta cake showing juicy blueberries within.
      Lemon Blueberry Ricotta Cake
    • Slice of strawberry ricotta cake with whipped cream and strawberries.
      Strawberry Ricotta Cake (Easy No-Fail Recipe)

    Footer

    Pin for Lemon Ricotta Muffins Recipe (step-by-step photos).
    Pin for Lemon Muffins with Ricotta Cheese.
    Pin for Light and Tender Lemon Ricotta Muffins.
    Pin for Lemon Ricotta Muffins Recipe.

    ↑ back to top

    About

    • About
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016-2025 The Unlikely Baker ™

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.