Lemon Ricotta Muffins Recipe

Name: Lemon Ricotta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup butter, softened; 1/2 cup milk; 1 cup ricotta cheese; 1 teaspoon vanilla extract; 1 egg, beaten; 1 lemon, juice and zest of; 1 3/4 cups all-purpose flour; 1/4 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon kosher salt

Servings: persons

1 cup sugar
1/2 cup butter, softened
1/2 cup milk
1 cup ricotta cheese
1 teaspoon vanilla extract
1 egg, beaten
1 lemon, juice and zest of
1 3/4 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt

1
Preheat oven to 350 degrees F.
2
Cream sugar and butter in a mixer for 2 minutes.
3
Add milk, ricotta, vanilla, egg, and lemon juice and zest. Mix on medium speed 1 to 2 minutes or until well combined.
4
In a small bowl, combine flour, cornmeal, baking powder, and salt. Mix well.
5
Add flour mixture to milk mixture and fold gently until just combined.
6
Spray muffin pan with nonstick spray or use paper muffin pan liners. Divide batter to make 12 muffins, about 1/4 cup batter each.
7
Bake 20 minutes or until golden brown.
8
Sprinkle with confectioner's sugar, if desired. (After cooling).

773

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup butter, softened, 1/2 cup milk, 1 cup ricotta cheese, and more.

Yes, Lemon Ricotta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Muffins

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