Lemon Ricotta Muffins

You'll love these lemon ricotta muffins! They're simple to make, beautifully moist, light, and bursting with lemon flavor.

Prep Time10

Cook Time30

Total Time40

Course: cakes, Dessert

Cuisine: Italian

Keyword: Apple yogurt cake

Servings:

Calories: 226kcal

Author: Katia

Ingredients

2 Large eggs, at room temp
½ cup (100 grams) sugar
1 teaspoon vanilla extract
1 cup (250 grams) full-fat ricotta cheese
½ cup (120 ml) vegetable oil
1 large lemon, zest and juice
1 ¾ cup (210 grams) all-purpose flour
½ teaspoon ground ginger
1 ½ teaspoon baking powder
½ teaspoon baking soda
⅙ teaspoon salt

Lemon icing glaze (optional)

½ cup (90 grams) powdered sugar
2 tablespoon lemon juice
1 lemon zest

Instructions

Preheat your oven to 425°F/220°C. Place the rack in the middle position and line 12 muffin tins with paper liners.
Using a stand mixer or an electric beater, beat the eggs, sugar, and vanilla for 3-4 minutes until pale and fluffy. Alternatively, you can use a hand whisker.
Reduce the speed, add the ricotta cheese, lemon zest, and juice, vegetable oil, and beat until smooth and creamy.
Next, add the dry ingredients (flour, baking powder, ginger, and salt). Mix on low speed until just combined, making sure the batter is completely mixed.
Divide the batter among the prepared muffin cases. Transfer to the preheated oven and bake for 3 minutes at high temperature. Then, reduce the temperature to 355°F/180°C and bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them.
Meanwhile, make lemon icing glaze. In a small bowl, stir lemon juice and powdered sugar until smooth. You can adjust the consistency to your liking, reducing the amount of sugar or adding more lemon juice for a thin and less sweet glaze.
When the muffins are ready, remove them immediately from the oven and let them rest on a cooling rack for 10 minutes. Then, top them with the lemon icing glaze. Enjoy them at room temperature.

Notes

Spoon & level method: Spoon the flour into the measuring cup (do not press it), then use the back of a knife to level off the top of the cup. Don't scoop the flour out of the bag with your measuring cup because you could have more flour than you need for the recipe and a dry cake. I recommend using a kitchen scale for a more accurate measurement.

Nutrition facts: The nutrition values are for one serving only (without lemon sugar glaze). They are based on an online nutrition calculator. It's an estimate and should not be considered a substitute for a professional nutritionist's advice. Please see my disclosure policies.

Nutrition