Easy, fluffy, lemony and moist from creamy ricotta cheese, this is the only lemon muffins recipe you need!
Today is a great day to crank up the oven and make the ultimate Lemon Muffins from scratch!
Welcome to Muffin School dear ones!
if you landed on this page, I suspect you might be really fond of muffins. Which is great, because today we are going to implement all those secrets we learned when making the ultimate blueberry muffins, and apply them to today’s Lemon Muffins Recipe.
We want these to be the absolute best lemon muffins on the planet! We want them to be real lemony, light, fluffy and moist, just like a good piece of cake.
For that we will need our secret key ingredient to epic muffins: the ricotta cheese!
If you don’t believe in my magical secret ingredient, then I dare you to bake any muffin recipe without ricotta and then compare, see what happens.
Trust me kids, creamy whole milk ricotta cheese is your best friend and greatest ally. A big thank you to the grass-fed cows, amen! But just in case you are in the mood for pancakes, you should do them the right way too, using ricotta cheese of course, like Amanda did in her awesome recipe.
This Lemon Muffins Recipe is easy breezy even a kid could do it!
All you need to do is follow the simple step by step directions. What a fun kid project this would be for the weekend, right? Just like these lemon bars.
To make your life easy I recommend using paper baking cups, the ones you can just place on a tray and pop in the oven, no cleaning involved. Just peel them off of the side of the muffins and voila! Perfection staring you in the face.
Worth noting that the recipe calls for extra light olive oil, but you can use coconut oil at room temperature too, meaning in liquid form.
Last but not least:
Remember to fold the dry and the wet ingredients together, fold them gently and in return they will give you the finest lemon muffins recipe you ever made!
Poppy fans all over the world:
- You are welcome to add a couple of tablespoons of poppy seeds to the dry ingredients in the recipe.
- Sprinkle some over the top as soon as you drizzle the glaze.
- Decorate your muffins with some pretty edible flowers or sprinkles, whatever tickles your fancy really.
- Don’t forget the glaze or lemon icing!
P.S. If you are making these in the fall, you can turn them into cranberry muffins by simply folding about 1.5 cups of fresh cranberries into the batter.Or try this Greek yogurt cake instead 🙂
- 1 lemon -zested
- 3/4 c granulated sugar
- 1 1/2 c all purpose flour
- 2 1/2 tsp baking powder
- 2 tbsp lemon juice (freshly squeezed)
- The seeds from 1 vanilla bean
- 3/4 c whole milk ricotta cheese
- 4 tbsp whole milk
- 1/3 c extra light olive oil
- 1 large egg
- 12 leaves lemon balm or mint (for garnish)
- 1/2 c powder sugar
- 2-3 tbsp lemon juice freshly squeezed
- Zest from 1 lemon
- Preheat oven to 375”F. Have a baking sheet set up with the muffins cups on top.
- In a large bowl whisk together the flour, sugar, lemon zest and baking powder and set aside.
- In a separate bowl stir together the egg, ricotta cheese, milk, olive oil, 2 tablespoons of lemon juice and the vanilla seeds. Pour the wet ingredients over the dry and using a large spatula fold to combine until incorporated. It will be a thick batter.
- Using two teaspoons, divide the muffin batter between the 12 muffin paper cups filling them 3/4 of the way up.
- Bake them for 18-20 minutes in the preheated oven, until a toothpick inserted in the center comes out almost clean. Transfer them to a cooling rack and let them rest until cold.
- Meanwhile prepare the Lemon Glaze by whisking the powder sugar and lemon juice together until smooth. Spoon over the cooled muffins and sprinkle with the reserved lemon zest. Garnish each muffin with a tiny mint leaf or lemon balm if available.