Who doesn't like lemon? A display of beautiful Meyer lemons at the co-op made me completely forget the dreary weather. I couldn't wait to get home and make something lemon. The winner was my adaptation of the lemon ricotta muffins found all over the internet. I made my own buttermilk for the batter and drizzled the muffins with a lovely lemon glaze, lemon zest, and sanding sugar. Delicious. I am looking forward to one with my morning coffee tomorrow.
Lemon Ricotta Muffins
Lovely muffins with great lemon flavor and soft texture from ricotta cheese with a lovely glaze drizzled over the top.
Equipment
- Muffin tin
- Large bowl
- Electric mixer
Ingredients
For the batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- ½ cup brown sugar
- ½ cup granulated sugar
- Zest of 2 Meyer lemons
- 1 cup whole-milk ricotta cheese
- 1 large egg plus one extra egg yolk
- 1 tablespoon Meyer lemon juice
- ½ teaspoon vanilla
- ¼ cup buttermilk or ¼ cup half-and-half with a tablespoon of lemon juice
For the glaze:
- 1 ½ cups powdered sugar
- 1 tablespoon Meyer lemon juice
- 2-3 tablespoons milk
- Lemon zest and sanding sugar for garnish
Instructions
- Preheat the oven to 350 degrees. Prepare a muffin pan by lining with cupcake liners or greasing lightly with baking spray.
- Whisk together the flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
- In the bowl of an electric mixer, cream the butter, brown sugar and white sugar until fluffy.
- Mix in the lemon zest, ricotta, egg, egg yolk, lemon juice, and vanilla extract.
- Add the flour mixture a little at a time alternating with the buttermilk. Mix, being careful not to over mix.
- Divide the batter into the muffin pan and bake for about 18-20 minutes, or until the muffins are light golden color on top.
- They should spring back when pressed lightly on top.
- Remove and let stand in the muffin pan for at least 5 minutes before transferring to a wire rack to cool.
- Make the glaze by mixing together the powdered sugar, lemon juice, and milk until smooth.
- Drizzle over muffins and garnish with lemon zest and shading sugar before serving.
Notes
If you don't have buttermilk just make your own! Pour one teaspoon lemon juice into the half-and-half and let sit a few minutes until thick. Add it like regular buttermilk.
Nutrition
Nutrition Facts
Lemon Ricotta Muffins
Amount per Serving
Calories
258
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
35
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
45
mg
15
%
Sodium
313
mg
13
%
Potassium
77
mg
2
%
Carbohydrates
50
g
17
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
5
g
10
%
Vitamin A
360
IU
7
%
Vitamin C
1
mg
1
%
Calcium
106
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Tried this recipe?Let us know how it was!
Amy @ Chew Out Loud says
I've been seeing Meyer lemons everywhere, it seems, and can't wait to make something delish out of them soon! Your muffins sound awesome with the ricotta and lemons! Perfect for right this very moment 🙂
Thalia @ butter and brioche says
I love a good lemon flavoured muffin. You definitely have inspired me to make a batch of these asap.. as I am SO craving one to devour now!