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.
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.
In a large bowl, whisk 1 cup sugar, ½ cup melted butter and 2 tablespoons lemon zest until smooth and incorporated.
Add 1 cup ricotta cheese and whisk until combined.
Add the egg and 4 tablespoons fresh lemon juice until well incorporated.
Add your flour mixture about a third at a time and stir until just blended (the batter will be thick and sticky).
Transfer and evenly divide your batter into your 12 muffin cups.
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.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely (or you can serve them warm).
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Notes
If your muffins are getting too brown too quickly, loosely cover with aluminum foil and continue baking.
For a more pronounced lemon flavor, you can add another tablespoon of lemon zest or make a simple lemon glaze.
See post for more baking tips, FAQs and step-by-step photos.