Lemon Ricotta Muffins
These lemon ricotta muffins, topped with a quick lemon glaze, are delightful for breakfast or brunch. Ricotta cheese makes them tender and light.
Ingredients
Method
- Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin or spray with nonstick spray.
- Whisk together flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- Beat sugar, ricotta, and butter together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add egg, lemon zest, and juice, and mix on low speed until just combined.
- Add flour mixture and mix until just combined. The mixture will be thick. Scoop batter evenly into muffin cups, filling to the top.
- Bake until a toothpick inserted near the center comes out clean, 21 to 24 minutes. Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- For glaze, whisk confectioner’s sugar with lemon juice until smooth in a small bowl.
- Drizzle over cooled muffins and let set.
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