Lemon Ricotta Muffins

I’ve been on a lemon kick lately, hoping to usher out the last cold days around these parts with some citrusy goodness. You can’t go wrong with lemon and ricotta!

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1 stick butter, softened
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 cup ricotta cheese
  • 2 tablespoons lemon juice
  • 6 tablespoons confectioners sugar
  1. Preheat oven to 350º. Line a muffin pan with 12 liners. In a small bowl, whisk, flour, baking soda, baking powder, and salt together – set aside.
  2. In a large bowl, cream sugar, egg, and butter. Add zest, lemon juice, and ricotta. Fill muffin cups and bake for 20 to 25 minutes.
  3. Whisk the 2 tablespoons lemon juice with the confectioners sugar, brush the mixture on the warm muffins.
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One Response to Lemon Ricotta Muffins

  1. Old NFO says:


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