Ricotta Lemon Poppyseed Muffins (Printable Version)
Moist, tender muffins pairing creamy ricotta, zesty lemon, and poppyseed crunch for morning or snacking.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppyseeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1 cup whole milk ricotta cheese
08 - 2 large eggs
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup milk
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon finely grated lemon zest
13 - 1 teaspoon vanilla extract
# Steps to Follow:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together flour, sugar, poppyseeds, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk ricotta cheese, eggs, melted butter, milk, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour wet ingredients over dry ingredients and fold together gently using a spatula until just incorporated; avoid overmixing.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly golden.
07 - Remove muffins from oven and allow to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
# Additional Tips::
01 -
- Bright, fresh lemon flavor in every bite
- Soft, moist texture from creamy ricotta
02 -
- Store muffins in an airtight container at room temperature for up to 2 days
- Freezer-friendly – keep for up to 2 months
03 -
- Drizzle cooled muffins with lemon glaze for extra brightness
- Swap Greek yogurt for ricotta for a denser muffin