Go Back
+ servings
Print Recipe
No ratings yet

Lemon Ricotta Muffins

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.
Servings: 12 muffins


  • 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


  • 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.