- jasminasmith98
- May 19
- 1 min read
Lemon Ricotta Muffins
1
To make regular-sized muffins (makes ~24):
Use a standard muffin tin and fill each cup about ¾ full.
Reduce baking time to 18–22 minutes, checking for doneness with a toothpick.
Everything else (batter and streusel) stays the same—just mini and mighty!
Notes
1
Preheat oven to 350°F. Grease or line a 12-cup jumbo muffin tin.
2
Make the streusel (if using): In a small bowl, combine flour, both sugars, lemon zest, and salt. Cut in the cold butter using a fork or your hands until crumbly with pea-sized chunks. Set aside.
3
Make the batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a second bowl, combine sugar and lemon zest—rub together with fingers to release oils.
Whisk in ricotta, eggs, lemon juice, milk, and melted butter until smooth.
4
Add wet to dry and stir until just combined—do not overmix.
5
Divide batter evenly among 12 jumbo muffin cups (they should be about ¾ full).
Sprinkle generously with streusel and lightly press it in so it sticks.
6
Bake for 28–35 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
7
Cool in the pan for 10 minutes, then transfer to a wire rack.
8
In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice.
Add more lemon juice a few drops at a time until the glaze is smooth and pourable but not too runny.
Once muffins are completely cooled, drizzle the glaze over the tops using a spoon or piping bag.
Let the glaze set for 10–15 minutes before serving.
Instructions
3 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
zest of 2 large lemons
½ cup melted butter or neutral oil
1 cup ricotta cheese
2 large eggs
⅓ cup + 2 tbsp lemon juice
½ cup + 2 tbsp milk (adjust slightly if batter is too thick)
Muffin Ingredients
⅔ cup all-purpose flour
¼ cup granulated sugar
3 tbsp brown sugar
zest of 1 lemon
pinch of salt
6 tbsp cold unsalted butter (cut into small cubes)
Lemon Streusel Topping (Optional, but delicious):
½ cup powdered sugar
1–2 tbsp lemon juice
Lemon Glaze (Optional, but delicious):
Moist Lemon Ricotta Jumbo Muffins
Foodie
Jasmin Smith
Bright, bakery-style lemon muffins made extra moist with creamy ricotta and topped with a buttery lemon streusel. Perfect for spring brunches, showers, or anytime you want a citrusy treat!
Servings :
4 Servings
Calories:
360–400 Calories / Serve
Prep Time
20 min
Cooking Time
30-35 min
Cooling Time
10 min
Total Time
1 hour
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