Save to Pinterest Tender, moist muffins bursting with bright lemon flavor, creamy ricotta, and a delightful crunch from poppyseeds—perfect for breakfast or an afternoon treat.
I first baked these muffins on a slow Sunday morning with my kids, experimenting with ricotta for extra tenderness. The sunny citrus scent filled the kitchen, making it a new favorite in our house.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Poppyseeds: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Ricotta cheese (whole milk preferred): 1 cup (250 g)
- Eggs: 2 large
- Unsalted butter, melted and cooled: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Fresh lemon juice: 2 tbsp (about 1 large lemon)
- Finely grated lemon zest: 1 tbsp (about 2 lemons)
- Vanilla extract: 1 tsp
Instructions
- Prepare muffin tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In a separate bowl, whisk the ricotta, eggs, melted butter, milk, lemon juice, lemon zest, and vanilla until smooth and well combined.
- Fold together:
- Add the wet ingredients to the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
- Fill muffin tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool:
- Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest These muffins are always a hit during family brunches, and their cheerful lemon flavor makes everyone smile—even on busy weekdays.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, grater/microplane (for zesting), measuring cups and spoons
Allergen Information
Contains wheat (gluten), milk (dairy), eggs. Check ingredient labels for possible traces of nuts.
Nutritional Information
Each muffin: 220 calories, 9 g total fat, 30 g carbohydrates, 5 g protein
Save to Pinterest Enjoy these muffins fresh, paired with your favorite hot drink. Their light citrus flavor makes every bite irresistible.
Common Recipe Questions
- → Can I substitute Greek yogurt for ricotta?
Yes, Greek yogurt can be used in place of ricotta, but expect a firmer and denser muffin texture.
- → How do I enhance the lemon flavor?
Finish cooled muffins with a lemon glaze made from powdered sugar and fresh lemon juice for extra citrus.
- → How should these be stored?
Store muffins in an airtight container at room temperature for two days or freeze for up to two months.
- → What tools are needed to make them?
You’ll need a muffin tin, mixing bowls, whisk, spatula, grater for zesting, and measuring utensils.
- → Are these suitable for vegetarians?
Yes, these muffins are vegetarian, featuring ricotta and eggs for a rich and tender crumb.
- → What allergens are present?
Contains wheat, dairy, and eggs. Check labels to avoid nut traces if concerned about allergies.