Lemon Ricotta Muffins

Breakfast, Desserts, muffins, Recipes

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Our Italy trip is just around the corner, and I’m dreaming about the Amalfi Coast and the cliff-side lemon groves. So inspired by my dreams, I created these perfect lemony muffins that turned out amazing! They are zesty, sweet, and just perfectly soft. It’s a twist on lemon ricotta pancakes (which are packed with protein). Perfect for breakfast or an afternoon pick me up. My husband loved these, and I bet you will too! πŸ˜‰

Lemon Ricotta Muffins

  • Servings: 6-12
  • Difficulty: easy
  • Print
 

Yields 6 large or 12 small muffins

Ingredients:

For the Muffins-

  • 2/3 cup white granulated sugar
  • 1/3 cup softened butter
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Zest of 2 lemons
  • juice of 3 lemons
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1/2 cup milk ( I used half & half)
  • 1 cup ricotta cheese ( whole milk)

For the Glaze (optional)-

  • 1/4 cup powdered sugar
  •  Juice + zest of 1 lemon
  • Splash of milk

Directions:

  • Preheat the oven to 350 degrees and butter your muffin pans
  • Beat the soft butter and sugar until creamy and set aside
  • In a separate bowl sift the flour,and salt and add it to the creamy butter and sugar mixture ( do not mix yet)
  • In the same bowl you used for the flour mix the rest of the wet ingredients
  • Pour the wet ingredients into the flour mixture and gently fold in together with a spatula until it’s just combined ( do not over mix if you want fluffy muffins) there will be lumps! Not to worry πŸ™‚
  •  Pour the batter evenly into the muffin tins
  • Bake at 350 for about 23 minutes or until your inserted toothpick or knife comes out clean
  • Meanwhile make the glaze! Just mix the powdered sugar, lemon juice/zest, and a splash of milk until it’s a creamy glaze  ( if too thin add more powdered sugar, and if too thick add a little more milk)
  • Cool completely and then glaze it on top with the lemon glaze

Notes:

  • You can store these muffins in the fridge 4-5 days OR store it in the freezer for weeks- just pack them individually in plastic wrap, and defrost for a couple hours/the night before in the fridge. It makes such an easy yummy breakfast/ snack all week long!
  • **Substitutions**- you can substitute coconut butter or vegan butter for the butter. Although I have not tried- i’m almost 100% you can substitute coconut oil or canola oil for the butter as well πŸ™‚

Cheers to lemons and summer!

-Hilda

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