Lemon Ricotta Muffins Recipe

[{"selector":"#anim-652f9b51-7b4d-4a3c-a40e-272f0007ad78","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5671e600-221d-4ac7-8183-f6126773e145","keyframes":{"transform":["translate3d(106.28416%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d9feff0c-3bf0-44e2-8e81-57bd95db0000 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Ricotta-cheesed lemon muffins are a tasty breakfast treat. Made in minutes, these fluffy muffins stay moist for days!

– 2 cups all purpose flour (270 grams) – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup granulated sugar – 1 cup ricotta cheese, drained – ½ cup unsalted butter, softened – 1 large egg – 1 large lemon, zested and juiced Lemon Glaze – ½ cup powdered sugar – 2-3 teaspoons lemon juice (could also use milk)

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Direction

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1

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2

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3

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4

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5

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Also See

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Lemon Ricotta Muffins Recipe

Ingredient

Direction

1

2

Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Set this bowl away.

3

4

Use a muffin scoop to fill 12 muffin cups with batter. Bake the muffins until a toothpick inserted in the middle comes out clean, 21–24 minutes. Cool on rack.

5

Mix the powdered sugar and lemon juice (or milk) together in a bowl. Spread the sauce on top of the muffins that have already cooled.

Also See

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