Breakfast Dessert

Lemon Ricotta Muffins

Lemon Ricotta Muffins


  • 2 c. flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c. plus 1 tsp. sugar for sprinkling
  • ½ c. unsalted butter
  • 1 tbsp finely grated lemon zest
  • 1 c. whole-milk ricotta cheese
  • 1 egg
  • 1 tbsp lemon juice
  • ½ tsp almond extract


  • Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  • Stir flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  • Using a handheld beater or stand mixer, beat together softened butter with 1 c. sugar and lemon zest. Once combined, add the ricotta and beat again. Add egg, lemon juice, and almond extract and mix. Slowly add the dry ingredient to the mixer until fluffy batter is formed. Divide the batter evenly into the muffin pan with liners. Sprinkle 1 tsp of sugar over all of the muffins and place in the oven for 20 minutes. Let set in pan for a few minutes before removing.

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