John Autry
Hands-on Time:
13 Mins
Total Time:
29 Mins
Yield:
12 servings (serving size: 1 muffin)

Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

Step 3

Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Ratings & Reviews

Always good

Christene503
July 13, 2017
Have made these many times over the years.  Quick, easy, and delicious.  Always get compliments when I bring them to staff meetings.

London1's Review

birgundy
October 26, 2014
Very easy to make. The tip to use muffin liners and spray them with cooking spray was a good idea.

Christene503's Review

jmeleeS
May 16, 2011
I made these this weekend and they are fantastic! I have a very fussy 10 year old who is loving them! He pleaded to 'taste test' just minutes after they were out of the oven. The next morning he wanted them for breakfast. They aren't super lemony, so in my next batch I will add more zest. I wish there was a note telling how to store these best though. I put the few that were left at the end of the day in a zip and they were kind of wet the next morning. They still tasted great but there was no crunch left in the sugar on top. We like them best slightly warm - I put one in the microwave for 10-15 seconds with a fresh sprinkling of the course sugar. I already plan to use up the rest of the ricotta to make two more batches! I'm hoping they will freeze well.

Sarah97's Review

PatRat
January 02, 2012
These were amazing! I added 1/2 tablespoon more of lemon zest. I also added two tablespoons of yellow cornmeal - I saw this in another recipe and wanted to see how it would impact texture. Definitely will add these to my rotation.

sarahsusco's Review

London1
November 09, 2011
These were delicious! Great snack.

darmonty's Review

AmyPanda
June 05, 2012
These are delicious. I made into mini-muffins for a picnic. Everyone enjoyed. Next time I will add more lemon zest. They are also very easy to make.

Kelliemaree24's Review

Kelliemaree24
December 04, 2011
I made them as is and they were perfect! Very tasty!

beathoven's Review

PulpFiction
January 18, 2012
Lemony, tender, moist and addicting. I made some healthy alterations in the recipe and still came out great! Check it out here: http://lemonchiffoncake.blogspot.com/2012/01/lemon-ricotta-muffins.html

birgundy's Review

janielu35
January 25, 2012
N/A

JaneBaines's Review

amanda6126
April 18, 2011
I think these deserve FIVE stars! They're VERY good. They were even better the next day because they are very moist & substantial without being heavy. I'm trying them again with an orange for its rind & juice.