Lemon Ricotta Muffins

These Lemon Ricotta Muffins are perfectly moist and full of flavor. Use your leftover ricotta cheese to make these delectable muffins. These muffins are super moist due to the ricotta cheese, also known as whey cheese. Ricotta Lemon Muffins taste like they could be from a bakery and will leave your family fooled. I assure these muffins will quickly become a family favorite.

Author: It is a Keeper

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 222 kcal per serving

Ingredients

2 cups - All-Purpose Flour
2 teaspoons - Baking Powder
½ tsp - Salt
½ cup - White Sugar
1 - Lemon Zest
⅓ cup - Olive Oil
1 cup - Ricotta Cheese
2 - eggs
2 tablespoons - lemon juice
1 tsp - Vanilla Extract
¼ cup - Milk

Instructions

Preheat oven to 400F.
Line a muffin tray with 12 muffin liners and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the muffins.
Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
Add the eggs, lemon juice and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Portion out the muffin batter into the prepared muffin liners. Sprinkle with the reserved lemon sugar.
Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.

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