Lemon Ricotta Muffins

Lemon Ricotta Muffins are a delightful twist on traditional muffins, combining the bright, refreshing flavor of lemon with the rich, creamy texture of ricotta cheese. These muffins are moist, tender, and subtly sweet, with a light and airy crumb that pairs beautifully with the zesty lemon zest and juice. The addition of ricotta adds a touch of decadence, making these muffins perfect for breakfast, brunch, or an afternoon treat with tea or coffee. Easy to make and bursting with citrusy goodness, Lemon Ricotta Muffins are sure to brighten up your day and become a staple in your baking repertoire.

Ingredients:

For the muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup ricotta cheese
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1/2 cup whole milk
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the lemon glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tbsp fresh lemon juice
• Lemon zest for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Combine the wet ingredients: In a large bowl, whisk the ricotta cheese until smooth. Add the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla extract. Mix until combined and smooth.
4. Combine wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
5. Fill the muffin pan: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Cool and glaze: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. If using the glaze, mix the powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled muffins and sprinkle with a bit of lemon zest for added flavor.
8. Serve: Enjoy these muffins warm or at room temperature. They pair perfectly with a cup of tea or coffee and are best enjoyed within 2-3 days.

These Lemon Ricotta Muffins are a simple, yet indulgent treat that’s sure to impress with their light texture and tangy lemon flavor. The ricotta makes them extra moist and adds a unique richness that sets them apart from your average muffin.