LEMON RICOTTA MUFFINS

Lemon Ricotta Muffins are a delicious lemony breakfast treat made with ricotta cheese. These fluffy muffins take just minutes to put together and stay moist for days!

Ingredient 

– 1 1/2 cups all-purpose flour – 1/2 cup granulated sugar – 2 teaspoons baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 3/4 cup ricotta cheese – 1/2 cup unsalted butter, melted – 2 large egg – 1/4 cup fresh lemon juice – Zest of 1 lemon – 1 teaspoon vanilla extract

Direction

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1

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with butter or cooking spray. 

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2

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until well combined. 

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3

In another bowl, whisk together the ricotta cheese, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth. 

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4

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it's okay if there are a few lumps. 

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5

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. 

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6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

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7

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. 

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8

Enjoy your Lemon Ricotta Muffins! They're delicious served warm or at room temperature. 

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9

SERVE IT COOL AND ENJOY!

CHOCOLATE CHIP RICOTTA COOKIES 

also see

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